I know I have made it in a thousand different ways, but loving it as I love it, Pizza is never missing in my house! In theory it should be once a week but alas there are more! I can't help it, I would eat it every day! Today's release is EXTREMELY EASY, you can't not try it! Moreover, it is VERY GOOD, soft and honeycombed inside and with a crunchy exterior that you will hear on video, in short, in about 5 hours you will bring to the table a MAXI PIZZA A TEGLIA for the whole family! Let me know! As always, I look forward to your photos!
⏱️ 1st Growth for about 3-4 hours (or until doubled)
2nd growth for about 40 minutes 1 hour (after having spread it on the tray)
🌡️ 1th STEP cooking
We bake for 8-10 minutes
Preheated oven at maximum temperature 250°
Static or Ventilated
(I Ventilated)
based on the oven
🌡️ 2nd cooking STEP
We bake
always at the maximum temperature 250°
at the top of the oven
📝 Ingredients: Approximately 40 x 30 cm pan
500 g Flour 0
340 g Water
8-10 g fresh brewer's yeast (3-4 g dry)
1 teaspoon Sugar
10 g Salt
20 g Extra virgin olive oil
Tomato sauce
Oil, salt, basil, oregano
100g Mozzarella
Provola or caciocavallo
Grated Parmesan cheese
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