Add 60% of the water to the powder ingredients until the gluten network is developed, then add the olive oil and the rest of the water using the bassinage method.
Dough temperature
25°C
Bulk fermentation
1 hour
Scaling
Divide into 85g portions mould into a round tight ball.
Intermediate proofing
30 mins
Shaping
Tighten the dough balls, spray with Spraylix, coat completely with rice flour. Place in a non grease large muffin tray. Wray tray in plastic sheet and place in the chamber overnight at 4°C.
Final fermentation
In the morning gently recover the pinsetter at room temperature for 30 mins. Place in the proofing chamber for 2 hours at 30°C and 75% humidity.
Decoration before baking
Gently poke the Pinsette and deposit some tomato sauce in the middle, sprinkle with Mozzarella.
Overnight process using O-tentic Pinsa 10%. The Pinsa dough is used to create a Venetian type of product called a Pizza Pane. The dough is leavened overnight in a large muffin tray coated with rice flour to keep the typical crunchiness of a pinsa.
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