Pizza al piatto con Grezza tipo 2 (Diretto) (Grezza tipo 2)

Ingredients   

Ingredienti    

Procedure

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.

 

 

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