- Knead for 2' on 1st speed and for 8' on 2nd
- Rest the dough for 80'.
- Tip the dough onto a floured work surface, roll dough out to even thickness, cut into shape and place on grreased baking tray
- Ferment for 30'.
- Coat with mixture of oil, very little ketchup, oregnao and coarse salt
- Bake at 210°C for as long as it is required for a proper baking (depends on the size and weight of the dough on the tray