• 2 hours 40 min
  • Low

Pizza with Natural Mother Yeast

300 g of Type 00 common wheat flour | W200 – Farine Per Tutti  
200 g of Type 0 Type Manitoba flour | W350 – Farine Per Tutti  
10 g of salt
20 g of olive oil
30/320 ml of water (warm in winter, cold in summer)
25 g of Natural Mother Yeast
First, mix all the ingredients by hand (if you use the kneading machine, set it to slow speed). When the dough is smooth and homogeneous, place it in a large bowl and let it rise for 30/40 minutes at room temperature.
When the leavening is complete, roll out the dough on a previously oiled baking sheet, sprinkle the surface with tomato seasoned to taste and let it rise for another 90 minutes. Once it has risen, cook the pizza in a preheated oven at 210/220° for 12/14 minutes, then take it out of the oven, add the mozzarella and the ingredients you prefer and finish cooking for a further 10/12 minutes.

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