Pizza and Focaccia Frumenta
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 about 20-30 minutes. Divide the dough into pieces of 900 gr. Roll out the dough into the appropriate pans previously greased with oil. Put tomatoes or emulsion of water, oil and salt. 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.