- Flour Mix soy pizza 1 Kg
- Extra virgin olive oil 50 grams
- Salt 20 grams
- Water 500ml or so
- Yeast 10 grams
Knead all the ingredients until you obtain a smooth and homogeneous pastry. The final temperature should be around 22/26 °C. Later shape your 200/250 gram blocks and arrange them in the designated drawers (“marne”). After 10 hours at 20°C they will be ready to be extended. In order to give more taste and crumbliness we advise to “break” the rising of the blocks once, re-shape and wait for new maturation. Timings of kneading, standing and rising are variable.