the recipe
Ingredients
- 3000 g Flour “Anima Verace”
- 1860 g Water
- 7,5 g Fresh brewer’s yeast
- 75 g Extra virgin olive oil
- 75 g Salt
Directions
- Dough temperature after mixing: 24–25°C.
- Proof at room temperature for 2 hours.
- Divide into 270g balls.
- Rest at room temperature for 1 hour.
- Refrigerate at 4°C for 8–14 hours.
- Bring back to room temperature for 3–4 hours before sheeting and baking.
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