In a container mix the water with the egg whites
In another container mix the Bio XXI Bread Flour, salt and sugar. Then mix in the yeast
Add the water and egg mix from step 1 into the bowl with the dry ingredients
Pour the vegetable oil into the mixture and mix thoroughly until all lumps are gone and the dough is firm.
Divide the dough into two pieces (approx. 350g each) and place on a previously floured plate. Gently push the pieces out to form two 30 cm diameter discs. Use rapid movements and Bio XXI Premix for flouring (the dough is very soft and moist).
Brush off any surplus flour from the pieces.
Flour a plastic wrap sheet and cover the bases. Let them rise in a warm place until the height of the pieces is doubled (30 min approx.).
Brush the pieces carefully with olive oil, sprinkle the oregano on the surface and bake at 200º C for 15 min or until golden.
Add your topping of choice and bake for another 5 minutes at 200 C.
Ingredients
Directions
In a container mix the water with the egg whites
In another container mix the Bio XXI Bread Flour, salt and sugar. Then mix in the yeast
Add the water and egg mix from step 1 into the bowl with the dry ingredients
Pour the vegetable oil into the mixture and mix thoroughly until all lumps are gone and the dough is firm.
Divide the dough into two pieces (approx. 350g each) and place on a previously floured plate. Gently push the pieces out to form two 30 cm diameter discs. Use rapid movements and Bio XXI Premix for flouring (the dough is very soft and moist).
Brush off any surplus flour from the pieces.
Flour a plastic wrap sheet and cover the bases. Let them rise in a warm place until the height of the pieces is doubled (30 min approx.).
Brush the pieces carefully with olive oil, sprinkle the oregano on the surface and bake at 200º C for 15 min or until golden.
Add your topping of choice and bake for another 5 minutes at 200 C.
