RecipeWe make difference SIB
Mixing ratio
pizza
- 00 type flour 1000g
- water 660g
- salt 25g
- SAF SEMI DRY YEAST RED 1g
Pasil pesto sauce
- Basil Pesto 25g
- EVO 25g
Topping
- EVO 10g
- Rucola( Rocket) 20g
- Cherry tomato 20g
- Burrata 1ea
- Basil Pesto 50g
- Grana cheese stick without Skin 10g
- Cold infused Basil Oil 5g
Cooking process
pizza
- 1. Mixing: Spiral L5H5L5
2. Bench time: 20 min
3. Dividing: 220g
4. Overnight proofing: 5 degree for 24~ 48 hours
Pasil pesto sauce
- Mix all ingredients
Topping
- 1. Strech the dough around 11 inchs dia.
2. Spread Olive oil
3. Bake 2 min at 400 degree
4. Spread 30 grams of Basil pesto
5. Place cherry tomato, Rocket, Burrata
6. Sprinkle Pasil pesto sauce , Grana cheese, Basil oil
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