Knead all the ingredients until the mixture becomes elastic and smooth and easily detaches from the walls of the kneading machine.
Recommended final temperature is 26°C.
Let it rise for about an hour in a leavening cell at 27°C with 65% humidity; if you have no leavening cell, let it rise in a warm enough place to start the leavening process properly.
Cut into 180/200g portions for 22/24cm diameter pan.
Gently shape the dough loaves.
Let rise until doubled in volume.
Roll out and let rest for about 10 minutes before baking.
Bake in a ventilated oven at 125°C with 100% steam for about 15 minutes. If you don’t have a ventilated oven, pre-cook the small-pan pizza in a static oven at 250°C for about 5 minutes with closed valve.
Bake in a static oven at 250°C for about 5 minutes.
Pre-cooked bases can be blast chilled and stored in the freezer to be used when needed.
This recipe can also be made with “00” Prima flour or “00” Breve flour, both from the Oro Fagioli line, being careful to dose the hydration by decreasing it to 65%.