Classsic Pizza with Pizza&Madre
the recipe
Ingredients
- 5000 g Pizza&Madre Flour
- 3250 g Water
- 15 g Fresh brewer's yeast
- 125 g Salt
Directions
- Mix Infibra Pizza&Madre flour, brewer's yeast and 2500 g water at first speed.
- Once a smooth and homogeneous dough is obtained, increase the speed and add the remaining water and finally the salt.
- Let the dough rest for 30 minutes.
- Break up into 250-280 g loaves, place at 4 degrees for 24 hours.
- Leave the dough to rise until doubled in volume.
- Proceed with cooking.