Rare Medium

Pro Tips - Beef

65% Hydration

Dissolve yeast in water.
Add flour and mix until combined. Rest for 20 minutes.
Add salt and olive oil and knead until smooth and elastic.
Bulk ferment for 2 hours at room temperature. Refrigerate overnight (12-24
hours).
Divide into 10 x 165 g portions.
Ball and proof for 2-3 hours before use.
Stretch each dough piece into a circle with diameter of approximately 25cm.
Spread a think layer of olive oil over the dough and fold gently in half.
Bake directly on the deck of a pizza oven at 350°C for 2-3 minutes or until lightly coloured and puffed.
Cool slightly before opening and filling.