FLOUR TYPE 2 - 17,64 OZ (500 G)

Put in a bowl the flour (except for two tablespoons), 3 tablespoons of oil and the brewer’s yeast previously melted in a little of warm water and sugar. Mix all to low speed, adding more warm water as needed. When the water is finished, increase the mixing speed and after 10 minutes add salt and blend again for 4/5 minutes. Form the dough into...

Knead flour with water and yeast. Put the salt and the oil. Go on kneading until you obtain a smooth dough. Put the dough in the fridge for a whole night. The following day take the dough and roll it with your fingers. Put the dough on a pan and let it rise for about 2 hours. Prepare the tomato sauce, blending tomatoes with some oil, salt,...