Add all ingredients to the dough kneader and knead at low speed for approximately 5 minutes, plus 7-8 minutes at high speed. Dough’s temperature should be at 26-27°C. Cover the dough and leave it on the counter to rest for 10 minutes.

Sauce Mediterranea: Use 100g of Sauce Meditarranea (instant sauce mix) and 600gof water. Beat both ingredients in a basin with a whisk until smooth.

Pizza snack:  Use 750g of the dough and roll it out. In a basin mix 100g of Mediterranea Sauce, 350g of Gouda cheese, 60g of chopped green pepper, 60g of mushrooms cut in pieces and 100g of bacon. Mix the ingredients with the dough and cut in 100g pieces. Place the pieces in 10-12cm greased rings and proof them in 30°C for 20 minutes. Bake in a pre-heated rack oven at 200°C  (high) and at 170°C (low) for about 30 minutes.