RecipeWe make difference SIB
INGREDIENTS
Ingredients
Dough
- 00 type flour 1000g
- Water 660g
- Salt 25g
- SAF SEMI DRY YEAST RED 1g
Topping
- EVO 10g
- Mentaiko Mayo (Fish roe Mayo) 60g
- Rocket(Rocola) 20g
- Semi Dried cherry tomato 20g
- Burrata fresh 125g 1ea
HOW TO MAKE
Method
Dough
- Mixing: Spiral L5H5L5
- Bench time: 20 min
- Dividing: 220g
- Overnight proofing: 5 degree for 24~ 48 hours
Topping
- Strech the dough around 11 inchs dia.
- Spread Olive oil
- Bake 2 min at 400 degree
- Spread Mentaiko Mayo
- Place cherry tomato, Rocket, Burrata,
PRODUCTS
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