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For the biga

Type 0 MILLENNIUM flour: 2000 g
Water (40%): 800 g
Brewer's yeast: 20 g
Mix the ingredients to get a dough. Leave to rest according to standard guidelines.


BIGA: 2820 g
Type O S feeding flour: 1000 g
WHOLEMEAL flour: 200 g
Double-milled durum wheat semolina: 800 g
Malt extract: 60 g
HYLARIO: 365 g
1st Water: 1200 g
2nd Water: 420 g approx.
Salt: 80 g EVO: 90 g

FOR THE FINAL DOUGH: Mix all the ingredients on 1st speed for 10 minutes and on 2nd speed for 3-4 minutes. Mix all the ingredients, except the 2nd water, which will be added gradually until the dough is smooth and elastic. Final temperature of the dough: 28°C.

RESTING: Let the dough rest in an oiled bowl for 40 mins approx. at 28°C/75% RH.

DIVIDING THE DOUGH: Portion the dough into 350g pieces and form each piece into a round shape. Place on floured boards with double-milled semolina and let rise for 30-40 minutes at 28°C/75% RH.

SHAPING: Form into a slightly flattened ring shape and place on floured boards with double-milled semolina mixed with Type 0 flour.

PROOFING: Let the Pittas rise at 28°C/75% RH for 60 mins approx. However, they should double in size.

BAKING: Bake the Pittas at medium steam 250°C for 18-20 mins approx.

Molini Lario S.p.A.
Via dei Platani, 609
22040 – Alzate Brianza (CO)
PH: +39 031 630491
E-MAIL: This email address is being protected from spambots. You need JavaScript enabled to view it.
VAT N°: 00190660134