Knead all ingredients into a smooth and well developed dough

Dough temperature: approx. 26ºC

Scale: approx. 1600 gram (30 pieces)

Divide and round up. Place the dough pieces on baking sheets

Final proof: Approx. 50 minutes. After approx. 10 minutes press in with finger and sprinkle with olive oil

Decorate just before baking with a small slice tomato, mozzarella cheese and sprinkle with oregano

Baking: approx. 12-15 minutes at 230ºC, with steam

Dough rest: Approx. 10 minutes