- 1000 gr Mix Pizza Poiatti
- 650 g Water
- 3 g fresh brewer’s yeast
- 20 gr salt
- 20 gr oil
Mix 1 kg of Mix Pizza Poiatti with 450 g of water in which you have previously crumbled the fresh brewer’s yeast.
Add the remaining 200 g of water little by little, taking care to let it completely absorb into the dough. Finally add the salt.
Finish by adding the oil.
Knead until you have obtained a smooth and homogeneous dough, transfer it to a base and spread it a little.
Make a fold and form a loaf, closing it inwards. Transfer the loaf to a container and cover with a cloth or film.
Leave to rest for 5 hours at room temperature.
Cut and form loaves of approximately 260/280 g. You will get about 6 loaves.
Leave to rest for another 2 hours at room temperature, covering the dough with cloth or film.
Expand each loaf into discs, taking care to leave a little edge.
Fill to your liking and bake at 250 degrees for 7/10 minutes.