Pizza al pezzo (60% Water)




Mix all the ingredients for 10/12 minutes at speed 1 and 2 minutes at speed 2 (if any), 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.










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