- 500 g of Molino Spadoni Pizza Flour with Potato Flakes
- 40 g of sunflower oil
- 10 g of salt
- 250/275 g of water
- 7 g of Molino Spadoni dried yeast
In a warm place, at a temperature of 22-26°C, knead all the ingredients together until you have a smooth, homogeneous dough. Leave to rest for around 60/90 minutes until it doubles in volume, covering the dough with a damp cloth. With a spatula, or by hand, divide the dough according to the desired weight, and stretch onto lightly greased baking trays. Leave to rise for another 60/90 minutes, until the dough has doubled. Add toppings as desired, and bake at 220/240°C for 12/15 minutes, depending on the thickness of the dough.