| Mixing Spiral | 12 min. slow and 8 min. fast. |
|---|---|
| Dough Temperature | 24–28°C |
| 1st Fermentation | 20–45 min. |
| Scaling Weight |
350 g 250 g |
| 2nd Fermentation |
Length 15 to 35 cm or 13 to 25 cm. Place in a plastic bin or proofing boards oiled. 140–160 minutes at 30°C and 75% R.H. |
| Make Up |
Put a very generous amount of semolina on the table. Start by pinching the edges of the Pinsa. Continue shaping the Pinsa using your hands and stretching. |
| Decoration Before Baking |
Drizzle with olive oil and par bake without toppings. |
| Oven Temperature |
280–290°C deck oven (top and bottom) with initial steam. Decrease the temperature to 230°C. |
| Baking Time | 3–4 minutes. |
| Extra Line | Extra line |
