Pizza

Ingredients

In Baker’s Percent: (%)

Sponge

• HW whole wheat flour – 70%
• Yeast
• Water – 49%

Dough

• HW whole wheat flour – 30%
• Active dry yeast – 0.3%
• Salt – 1%
• Water – 21%

Method

1. Add all the sponge ingredients to the spiral mixer and mix on speed 1 until combined.
2. Ferment overnight (12 – 18 hours) at room temperature.
3. Add all the sponge and remaining ingredients to the spiral mixer; mix for 2 min. at 1st speed and 5 min. at the 2nd speed. Finish with an addition 2 min. at 1st speed. Temperature of the dough after mixing: 29-30°C (84-86°F).
4. Place the dough in a slightly greased bowl and ferment it for 90 minutes at 30-31°C and 80% RH, or cover it with a wet cloth and ferment at room temperature for 120 min.
5. Divide the dough into 275 g pieces.
6. Round into balls and place onto a parchment paper tray.
7. Proof the dough balls for 60 min. at 30-31°C and 80% RH.
8. Sheet the dough on the Rondo sheeter until desired diameter is achieved.
9. Dock the dough sheet.
10. Proof the dough sheet for 5 min. at room temperature.
11. Top with pizza toppings and bake in 525°F hearth oven for approx. 10 minutes until desired color.
12. Cool on a metal rack for 5 min.