IMPASTO E STESURA PIZZA 80% DI IDRATAZIONE🍕RITA CHEF |Tutorial.

Dissolve the yeast in water.

Pour all the water into the flour bowl.

Add 400 grams of water to the flour.

Knead quickly with a wooden spoon until the dough begins to take shape.

Add salt to the dough.

Work vigorously for a minute until the dough is ready.

Cover the bowl with plastic wrap and wait for 30 minutes.

After 30 minutes, make the first round of folds in the bowl.

Wet hands with water and detach the dough from the edges of the bowl.

Fold the dough and close the bowl again with plastic wrap.

Repeat the folding operation after another 30 minutes, for a total of three rounds of folds 30 minutes apart.

After three rounds of folds, check the dough which should have doubled in size.

Sprinkle a little flour on the surface of the dough and on the counter.

Fold the dough and observe the bubbles.

Cover the dough with a soft and clean cloth and leave it for 15 minutes.

Prepare to roll out the pizza by sprinkling more flour on the surface and on the dough.

Spread the base of the pizza from the outside.

Transfer the pizza to the pan and season it as desired.

Equipment Needed

Allergens