🥫Ingredients preparation:
- 600 g high gluten flour
- 1 teaspoon sugar
- 6g dry yeast powder or 18g fresh yeast
- 30 g cold pressed olive oil
- 350 g water
- 1 teaspoon salt
- 2 teaspoons Italian spices
🧂Seasoning ingredients:
- 1 teaspoon Italian spices
- 1 teaspoon coarse sea salt
- 3 teaspoons olive oil
*Mix the above and set aside - 30 small tomatoes (cut in half)
🥣 Steps:
- Mix the dough ingredients with a mixer and knead out the gluten. Let it rest for about an hour (ferment until it doubles in size).
- Beat the dough to deflate, divide into two doughs, place M and L in the pot, poke the dough with your fingers to make several indentations in the dough, so that the seasoning can stay on the surface of the dough, apply the seasoning ingredients, and arrange the sliced tomatoes.
- Ferment until the L pot is 90% full and the M pot is flat, then place it in the oven (remember to preheat the oven in advance)
- Bake at 220 degrees for 25 minutes, remember to turn the pan for the remaining 12-10 minutes
＊Oven temperature and time are for reference only, please adjust according to the temperament of your oven
📝 Tips:
on 3rd Steps: Cover with a silicone lid and put it directly into the refrigerator for refrigeration to ferment. Bake it when you get up in the morning. As long as the fermentation height is reached, you don’t need to remove the ice. Just put it in the oven. If the height is insufficient, take it out to continue fermentation at room temperature.
✨Special thanks to the RiCH guys who provided the recipes✨