RECIPE FOR TRADITIONAL PIZZA (4 pizzas)
Ingredients:
500g of flour, 275ml of water, 3g of dry yeast, 15g of salt, 10ml of oil.
Method:
Pour the flour into a large bowl, add the yeast, half of the water, and knead until the water is completely absorbed. Then, gradually add the remaining water, keeping about 50 ml aside. Continue kneading, and finally, add the salt and the rest of the water.
Once all the water is absorbed, add the oil, knead further, and let the dough rest covered with plastic wrap for 15 minutes at 25°C. Divide the dough into balls of about 200g, shape them into smooth, round balls, place them in a container covered with plastic wrap, and let them rest for an hour. Then, place them in the fridge for 4 hours.
Remove the balls from the fridge and let them rest at room temperature for about an hour or more (depending on the room temperature). Dust the work surface with a little semolina (Molino Rossetto), and stretch the dough with your hands, trying to maintain a round shape.
Preheat the oven to 230°C, and once the temperature is reached, bake the stretched dough for 7-8 minutes. Remove the pizza base from the oven, let it cool for a few minutes, top it with your desired ingredients, and bake it again for another 10 minutes.
