1 Pour all ingredients into mixing tank and mix at low speed for 2 min and high speed for 8-10 min till dough is fully expanded, dough temperature needs to be at 28-30°C. Let rest for 15 min
2 Divide into pieces and roll into balls, let rest for 10 min.
3 Shape dough, put in prover to leaven (prover temperature: 38°C, humidity: 80-85%)
4 Sprinkle topping and bake at 210-200°C