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Recipe no. 99 · mikilab.de/99
Strong flour W300
Sitor draft
Michele's touch: soaked breadcrumbs
In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.
Dry breadcrumbs
50 g
Water
150 g
for this recipe, with 1000 g of flour
Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.
Time & temperature (estimate)
Stated proof: ~10 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Sourdough (Lievito Madre) check
Use it when it is active and stable: it doubles regularly after a refresh. If you have no starter, ask a bakery for a piece or use dried starter to reactivate (about a week).
On TikTokRecipe no. 99
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
This recipe calls for over 300 °C: in a home oven (about 250 °C max) the result will differ.
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The MikiLab label
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) WATER AND SALT: pour 600 g of 18 °C water into a bowl (keep 20 g aside), dissolve the salt (28 g) and the yeast (3 g). Add 100 g flour and stir. 2) DOUGH: add the remaining flour in several additions and mix 10-12 minutes on low (by hand 15 minutes with folds) until it forms strands. Near the end add the 20 g water. Final temperature 23-25 °C. 3) BULK: 2 hours at 22-24 °C, covered. Then divide into 250-280 g balls and shape round, tightening the surface and sealing the bottom. 4) FINAL PROOF: in oiled, closed containers, 6-8 hours at 20-22 °C, or 24 hours in the fridge (4 °C) plus 2 hours out of the fridge before stretching. Ready when puffy (+50%), soft, and a finger dent springs back slowly. 5) STRETCHING: on a surface dusted with semolina, push from the centre outward with your fingertips, leaving 1-1.5 cm of rim untouched. Diameter 30-33 cm. No rolling pin: it pushes the air out and the rim won't puff. 6) TOPPING: 70-80 g salted tomato passata, 80-100 g well-drained fior di latte (from the day before), basil and a drizzle of oil. 7) BAKING: wood-fired oven 450-480 °C for 60-90 seconds. Home oven: stone or steel preheated 45-60 minutes at maximum (250-275 °C); 6-8 minutes, the last 2 minutes under the grill. Sign of success: tall rim with dark spots (leoparding).
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
The round Neapolitan pizza: tall airy rim, very fast bake. Hydration 62%, salt 2.8%, very little yeast for long maturation. In a home oven the result differs from wood-fired: that's normal, use a stone or steel. If you don't want baker's yeast see «I don't have this ingredient» (sourdough). Rewritten by Sitor (AI) with the missing yeast amount: a starting point to try.
Useful terms *
Made with Michele's hands
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