- Lactose-free
- Vegetarian
- Difficulty: easy
Ingredients
- 350g flour 00 Caputo brend
- 12g sea salt
- 250ml water
- 0.5 g dry yeast / 1 g fresh yeast
- House oven: 250 c° 7 minutes
- Pizza stone: half hour before
- Add 1 spoon of Oil inside the dough (when it is almost done )
Preparation
- Here is the same procedure that you done during the lesson.
- Dissolve the yeast in the water and then add the 350g of flour slowly into the 250g of water.
- Mix slowly with your fingers only, otherwise the dough will be stick to your hands.
- The compound should be wet to the touch, but not sticky.
- Fold and push the dough for 3 minutes, so the mixture is become elastic. (To check that, press on the dough, if it comes back it means it’s elastic)
- Now is the time to divide the dough in two parts with the mozzatura. (Ancient technique of mozzarella chefs).
- At home you can use a knife or a spatula for that.
- Remember to put them in a tray and keep at least a handful of space between them so to avoid they stick eachother.
- Over the two doughs you should put a wet cloth so the skin is not coming dry, and on the top cover with a film. Wait at least 10 hours for rising them . (Temperature 15 18 c°)