Method:

• Mix  all for 2 minutes slow speed and 8 minutes fast speed using spiral mixer
• Dough temperature: 26°C - 27°C
• Scale off into heads of 3000g
• Rest for 10 minutes
• Pin out dough on a 4 sided baking tray to 762mm x 457mm (standard tray)
• Ensure dough is relaxed and pinned right to corners
• Prove for 30 minutes @ 35°c 85% rH                   
• Dimple each sheet, using fingers, with 150-200g of olive oil ensuring good coverage
• Add any toppings at this stage
• Prove for a further 30-40 minutes
• Bake at 220°c for 25-30 minutes
• Cool and slice into 12 rectangular portions

Tips:

• Decorate with Cheese, olives, sea salt or fresh herbs.
• These can be incorporated at the end of mixing at up to 20% on flour weight.