Preparation
Ingredients
- Tradizionale 1000g
- Water 500g
- Extra virgin olive oil 100g
- Brewer’s yeast 40g
Preparation
Knead all the ingredients, except the yeast, for 4 minutes at low speed. Then add the yeast and knead for another 6 minutes at high speed, until a uniform dough is obtained. Shape into dough pieces of 1200 g. Let rest at room temperature for 20–30 minutes, uncovered. Roll out the dough on previously oiled 60×40 cm trays. Garnish as desired, brush with oil, and sprinkle with salt. Proof in a chamber at 30°C and 75% relative humidity for 60–90 minutes. Bake at 210°C for 25 minutes with initial steam.
