Pizza al Piatto-Recipe
- lt. 1 Water
- Kg. 1.920 Flour 0 325E/Pizza Italia
- gr. 50 Salt
- gr.100 Olio extra vergine d’oliva/ Oil
- gr. 4 Yeast
Mix all the ingredients until the dough is smooth and homogeneous. Let the dough rest for 20 minutes. Divide the dough into pieces of 180/200g.
Leavening in the room for 6/8 hours, or leave in the room for 3-4 hours and then put it in refrigerator at 3-4 ° C for about 24 hours, remove it 1-2 hours before the use. Roll out the dough and bake it at high temperature.