RecipeWe make difference SIB
Mixing ratio
Dough
- 00 type flour  1000g
- Water  660g
- Salt  25g
- SAF SEMI DRY YEAST RED  1g
Tomato sauce
- Tomato puree  1ea
- IQF BASIL M-6MM (250G)  2g
- EVO  8g
- Salt  4g
Topping
- Fresh Mozzarella 55mm Cylinder Thickness 4mm/8mm  100g
- Burrata fresh 125g  1ea
- Cold infused Basil Oil   10g
- Tomato sauce  100g
Cooking process
Dough
- 1. Mixing: Spiral L5H5L5
2. Bench time: 20 min
3. Dividing: 220g
4. Overnight proofing: 5 degree for 24~ 48 hours
Tomato sauce
- Mix well
Topping
- 1. Strech the dough around 11 inchs dia.
2. Spread tomato sauce and place the sliced Mozzarella
3. Bake 2 min at 400 degree
4. Sprinkle Basil oil, Burrata
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