- 1000 g Spadoni PZ3 Flour – Type 0
- 2 g of Spadoni quick brewer’s yeast
- 40 g of extra-virgin olive oil
- 500 g of water
- 20 g of salt
Put the flour, oil, yeast and 2/3 of the water in the mixer and start kneading. Slowly add the remaining water and knead until it reaches the desired consistency. After ca. 7 minutes, add salt. Continue until the dough is smooth and homogeneous, taking care, if you have a spiral mixer, not to exceed 16 minutes of kneading. Leave the dough to rest for around 20 minutes on a board, covering it with a damp cloth or greasing its surface. Divide into pieces with the desired weight (usually 200 g), form little balls, taking care to seal them well, and place them in proofing boxes. It is very important that air cannot circulate between one box and another. When the dough balls have doubled in volume, they will be ready for stretching, adding toppings and cooking (2/3 minutes at 330-360°C). The proofing time using this flour and this recipe is 8-10 hours; however, keep in mind that high temperatures can shorten the proofing time, while low temperatures can lengthen it.