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  1. Knead for 2' on 1st speed and for 8' on 2nd
  2. Rest the dough for 80'.
  3. Tip the dough onto a floured work surface, roll dough out to even thickness, cut into shape and place on grreased baking tray
  4. Ferment for 30'.
  5. Coat with mixture of oil, very little ketchup, oregnao and coarse salt
  6. 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