[stockie_text]Use:
STRAPIZZA CEREALI or  CEREALOTTO PIZZERIA

QUANTITIES:
• 500 gr flour
• 400 gr water
• 8 gr yeast
• 8 gr extra virgin olive oil

METHOD:

Put the water into the mixer, keeping back 50 g for heating to 30°C to dissolve the yeast.
Add the flour and the dissolved yeast activating the machine at its lowest setting for 7 minutes.
Put in the salt and mix for 4 minutes.
Once finished, rest the dough for approximately an hour and a half at room temperature on the table or in a large container covered with transparent film or damp cloth: it must not stay in contact with the air.
Then shape the dough and leave it covered to rise for 3 more hours. Afterwards, flatten the dough balls using the semolina flour and put them on an oiled oven tray (30×40 cm) and leave to rise again for around 45 minutes.
set the oven top and bed temperatures at 250°C; place the tray directly on the oven bed for around 7 minutes, then move it to the centre of the oven for a further 10 minutes approx..[/stockie_text]

[stockie_text]Use:
CEREALOTTO PIZZERIA (proofing 3/24 ore)

QUANTITIES:
• 1400/1500 gr Cerealotto pizzeria 1
• 1000 gr water (temperature 25°C for 3 hours’ proofing / 4°C for 24 hours)
• 4/10 gr dry yeast Strapizza or fresh (4 for 24 hours, 10 for 3 hours)
• 35 gr extra virgin olive oil for 24 hours (Extra Virgin olive oil) or 35 gr single vegetable oil for 3 hours

METHOD:

Dissolve the yeast in a small glass with about 50g of warm water (30°C); pour it into the mixer with the water and flour and mix for about 4 minutes.
Add the salt and mix for 3 minutes, then the oil and mix for a further 5 minutes.

Once finished, cover the dough with transparent film or a cloth in the mixer bowl or on the table for about 20 minutes. Put the dough in the fridge at 4°c for 24h proofing and take it out at least 2 hours prior to use.

Make dough balls of 500 g for round oven trays 33 cm (or 700 g balls for rectangular trays 30×40 cm)
Wait approximately 2 hours for the dough to double in size.
flatten the dough ball with Strapizza fine dusting powder or StraPizza Extreme Rice.
Oil the tray before extending the balls.
Once the focaccia has been extended, put it back into the oven tray and add your choice of ingredients on the top.
Cover the tray and leave it to rise again for about 40 minutes-1 hour until the dough reaches 0.5 cm from the edge or the same height as the tray.
Cook at 250°C for about 15/18 minutes in the oven top 50% oven bed 30%, or in a fan assisted oven at 250°C on a pre-heated (at least 40 minutes) iron plate.[/stockie_text]