PIZZA ON A SHOVEL DIRECT DOUGH

Ingredients

Flour 00: 10,000 kg
Cold Water: 7,500 kg
Salt: 0,180 kg
Pizza Self: 1,000 kg
Yeast: 120 g

1. Knead the ingredients adding just one part of water (5,5 kg), for 2 minutes on 1st speed and for 12 minutes on 2nd one (the dough must be recognizable)
2. Add little by little the remaining water (2kg) and knead for 8 minutes on 2nd speed
3. Let the dough rise in a tub greased with oil, covering it with a cloth
4. You could use the dough after 2 hours and until 8
5. Form round pieces (1,5Kg for the cloth- 700g for small shovels)
6. After shaping the pieces, brush with oil and salt the surface
7. Leavening: from 40 minutes until 3 hours
8. Roll the dough and bake at 280°C (at the beginning with steam) until all the surface is colored (around 12/15 minutes)
9. Just for the baking on a cloth: If you prefer a softer and with visible air holes dough, before bake it, leave to rise the already rolled dough from 30 minutes to 3 hours more.

Guerra