POOLISH MIXTURE

1. Mix Prima Artisan Bread Flour and ingredients together and ferment at 28°C for 2 hours. Keep final mixture temperature at 22 – 24°
2. Chill at 5°C for 12 hours until poolish mixture doubles in volume.

MAIN DOUGH

1. Thaw poolish mixture at ambient until temperature reaches 12 The mixture should have doubled in size with middle portion sink in.
2. Mix together Prima Artisan Bread Flour, poolish mixture and all ingredients except salt, using low speed for 6 minutes until 70% gluten development. Add in salt and mix until dissolved.
3. Change to medium speed and mix until gluten develops fully.
4. Keep final dough temperature at 22 – 24°
5. Bulk ferment at ambient (28°C) for 30 minutes.
6. Punch dough and ferment for another 30 minutes.
7. Portion into 200g dough pieces, shape into boule and flatten. Proof at ambient (28°C) for 45 minutes.
8. Sprinkle cheese, cherry tomato, rosemary and sea salt on the dough and drizzle some olive oil over the dough.
9. Preheat oven with pizza stone or baking pan. Baking options according to oven type:

A. Spray water on the surface of the dough and bake at 220°C (top heat) and 180°C (bottom heat) in oven for 20 – 22 minutes.

OR

B. Spray water on the surface of the dough and bake at 200°C in oven with fan for 20 – 22 minutes.