INGREDIENTS
1kg / 2,2 lbs “00” S Red
580g / 1,27 lbs water (58%)
30g / 0.06 lbs extra virgin olive oil (3%)
25g / 0,05 lbs salt (2.5%)
3g / 0,006 lbs fresh yeast (0.3%)

MIXING TIME
15/16 minutes in 1° speed (spiral mixer)
Final dough temperature: 25°C / 77 °F

PREPARATION
Let the dough rest for 40/50 minutes.
Break up and form balls of the desired weight and place them in the appropriate boxes.
Leave to rest for 2 hours at room temperature and place them in the refrigerator for 36/48 hours at +4°C./ 39,2 °F.
Take them out of the fridge a couple of hours before use.