Pizza with W330 flour

  • Pizza con farina W330 (impasto a mano)


300 g of Flour Type W330 Molino Rossetto
100 g of spelt flour
1 spoon of potatoes falkes
260 g of water
10 g of brewery’s yeast
 5 g of diastase malt Molino Rossetto
enough peeled tomatoes
enough mozzarella
olive oil
enough salt


Create a fountain with flour and potatoes flakes, spill ata the centre of the fountain 260g of water, the yeast and the malt and mix to dissolve the yeast. Start to process with a paddle and add half of the flour and then 8g of salt and the rest of the flour. Knead for a few minutes, add some oil and go on kneading until the dough is smooth and homogenous. Put it in a bowl and let it rest for 2 hours. Reverse the dough on a pan with some oil, roll it with your fingers and let it rest for 30 minutes more. Turn the oven on at the maximum temperature. Blend the peeled tomatoes and spice them with salt and put them on the dough. Put the dough in the oven until the borders become golden. After about 8 minutes, remove it and add mozzarella and some oil. Cook for at least 5 minutes more.

This is a Paoletta’s recipe. Have a look at her blog

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