Directions

1. Mix on speed 1 for 1 minute, then on speed 2 for 10 to 12 minutes. Floor Time: 5 minutes.
2. Divide dough, (360g for a 16" crust), round into a ball. Rest 5 minutes.
3. Sheet on Reversable Sheeter down to 1.75mm in thickness. Start on setting #7, then #5, #3.5, #2.5, and finally #1.75 (twice through each setting, turning the dough 90°).
4. Dock with docking wheel, twice in each 90° direction. 5. Place docked dough piece onto round screens, then onto wire shelf on rack. Top with 75g sauce & 100g mozzarella cheese.
5. Bake in Impingement oven 495°F for 5 minutes. Cool 10 minutes, slice, and eat