Pizza in teglia al Kamut con 60% di acqua



  • kg. 10 Flour Farina tipo Kamut
  • l. 6      Water (60%)
  • g. 220 Salt (2.2%)
  • g. 600 Olio d’oliva/Oil (6%)
  • g. 200 Yeast(2%)


Mix all the ingredients for 10/12 minutes at speed 1 and 2 minutes at speed 2 until the dough is smooth and homogeneous. Let the dough rest for 20-30 minutes.
Divide the dough into pieces of 900 gr. Roll out the dough into the appropriate pans previously greased with oil. Put in a proofer for 70/90 minutes at 35 ° C with humidity R. equal to 75/80%.

Bake at high temperature. Cooking time 20-25 minutes. Remove from oven and serve with mozzarella.














 Terminare la cottura.


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