RecipeWe make difference SIB
INGREDIENTS
Ingredients
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
HOW TO MAKE
Method
Dough
- Mixing: Spiral L5H5L5
- Bench time: 20 min
- Dividing: 220g
- Overnight proofing: 5 degree for 24~ 48 hours
Tomato sauce
- Mix well
Topping
- Strech the dough around 11 inchs dia.
- Spread tomato sauce and place the sliced Mozzarella
- Bake 2 min at 400 degree
- Sprinkle Basil oil, Burrata
PRODUCTS
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