|type 00 white flour||g 5.000|
|olive oil||g 200|
|YORK EVOLUTION SAVEUR||g 100|
|fresh yeast||g 150|
Knead all the ingredients until the dough is smooth.
Portion the dough out (kg 1.1-1.2 for each 60x40cm tray) and let rest for 15-20 minutes at room temperature (20-22°C).
Spread the dough evenly onto the trays with your fingers, sprinkle with plenty of oil on top and let rise in the proofer room at 30-32°C, with approximately the 80% of relative humidity.
At the end of the rising time, spread the dough again with your fingers, sprinkle with water, or with a mixture of water and plenty of olive oil, and salt.
Bake in a deck oven at 230-240°C for about 10 minutes.