| Ingredients | % (flour base) |
| Flour | 100 |
| Sourdough Direckt 25 | 5,00 |
| Sugar | 4,00 |
| Sal Island | 1,60 |
| Dry yeast | 1,00 |
| Water | 60,00 |
DOUGH PREPARATION INSTRUCTIONS:
1. Add the Wheat Flour, the BOCKER DIRECT 25 sourdough, and the dry ingredients (salt, sugar, dry yeast) to the mixer and mix at low speed (1st speed) for 1 minute. Then add the water and mix for another 5 minutes.
2. Increase the speed to high (2nd speed), and beat the dough until it forms a veil.
3. Cut the dough into portions of the desired cutting weight, shape and let rest for 20 minutes.
4. Model into discs.
5. Place on baking sheets and let rise for approximately 90 minutes or until desired size.
6. Pre-bake the dough at a temperature of 190°C (ballast oven) or 160°C (turbo oven) for approximately 7 minutes.
COVERAGE SUGGESTION:
1. Spread tomato sauce all over the disc;
2. Add grated mozzarella and fresh basil leaves
7. Finish baking at a temperature of 190°C (ballast oven) or 160°C (turbo oven) for approximately 15 minutes.
