Pizza in teglia (70% Water)




Mix all ingredients  for 5 minutes at speed 1, add the  water and continue for 6 minutes at speed 2 until the dough is smooth and homogeneous. Let the dough rest per20-about 30 minutes. Divide the dough into pieces of 900g.
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.











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