Ingredients:
- 1000 gr of Mix Pizza Poiatti
- 650 gr of water
- 20 g of fresh brewer’s yeast
- 25 gr of salt
- 20 gr of oil
Preparation:
Mix 1 kg of Mix Pizza Poiatti with 550 g of water in which we have dissolved the fresh brewer’s yeast.
Add the last 100g of water and finally the salt. Finish by adding the oil.
Knead the ingredients until you obtain a smooth and homogeneous dough, divide into 2 parts, forming two loaves and place them in a container covering with a cloth or cling film.
Leave the two loaves to rise for approximately 2 hours at room temperature.
Spread the two loaves on two baking trays (approximately 30 x 40 x 0.7 cm) sprinkled with extra virgin olive oil or vegetable margarine.
Cover with tomato or tomato puree and leave to rise for at least 30 minutes. If you prefer a pizza in a taller pan, you can increase the rising time up to an hour.
Stuff with mozzarella and other ingredients to taste and cook at 250 degrees for 18/20 minutes.
