Crispy Football Pistolet

Cooking Time

120 mins

Serving Suggestion

20 people


Allergy information




How to make Crispy Football Pistolet


Mix all of the ingredients apart from the OPTIMO® Pistolet and make sure they are well incorporated. Once they are mixed, add in the OPTIMO® Pistolet and knead until the dough is smooth and elastic. Make sure the temprature is warm enough to activate the yeast but isn't above 25°C. Let the dough rest for around 2 to 10 minutes.


Divide the dough in to 1.2kg balls and let them rest for a further 5 minutes. Divide the balls once more in to 30 equal pieces and arrange them as balls on a baking sheet and let them rise for one hour.


Dust the balls with flour and use the Football template to make them the same shape. Bake the dough for 20 minutes in a pre heated oven at 230 °C.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

3 liters of cold water
5.4 kg of flour
300 g yeast
105 g salt
Extra: Football template

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