Preparation
Ingredients
- Tradizionale 1000g
- Water 450g
- Extra virgin olive oil 100g
- Brewer’s yeast 20g
Preparation
Knead all the ingredients for 5 minutes at low speed and another 7 minutes until a uniform dough is obtained. Shape into 200 g balls and place in the appropriate, previously oiled molds. Proof in a chamber at 30°C and 80% relative humidity for about 2 hours. Press and garnish as desired, then bake at 210°C for 13–15 minutes with steam.
