Classic pizza with direct dough

INGREDIENTS

Mite flour 1000 g
Water 580 g 58%
Salt 25 g 2,5%
Extra virgin olive oil 30 g 3%
Malt 3 g 0,3%
Yeast 7 g 0,7%

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METHOD
Put the flour, yeast, malt and 80% of the recipe water into the machine. Knead everything for about 8-10 minutes at first speed. Add the salt and the rest of the water, and if necessary, switch to second speed to give the dough more structure and elasticity. After about 3 minutes add the oil and finish the dough.
Let the dough rest in mass for about 30 minutes covered with a plastic sheet to prevent the surface from drying out.
Cut into portions of desired weight, form dough loaves and place them into dough boxes to rise.
Let them rise at room temperature between 20 and 25 ° C, for about 3 hours. Bake directly on the base of a 350°C hot oven for about 2 minutes.
TIPS
It is advisable to finish the dough at a temperature between 23 and 24 ° C to ensure that leavening starts properly.

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