Ingredients for 3 33cm round pizzas:
- 500 g of 00 flour + qb
- 250-300 g of water
- 50 g of Ruggeri Dried Sourdough with Yeast
- 6 teaspoons extra virgin olive oil
- A teaspoon of honey or sugar
- 10-15 g of salt
Procedure:
Place 250 g of water, the honey, the oil in the jug and work for 3 min. 37° speed 2, add the yeast and work for 1 min. speed 2.
Add the flour, salt and knead 4 min. Speed Spiga, in the meantime, check the dough and if too dry, add 50 g of water through the hole in the lid.
The dough should be soft but not too sticky.
Let the dough rise in the closed bowl covered with a tea towel for at least 2 hours.
After this time, remove the dough from the bowl, form a round sphere without deflating it, I made the folds, first on one side and then on the other.
Divide the dough into 3 equal parts, form 3 nice round loaves and transfer them to a floured baking tray, put them in the oven and let them rise for another 2 hours.
After 2 hours, roll out the dough balls, preferably with your hands, pressing them from the center outwards or with a rolling pin on a floured surface and season them as desired.
Heat the
ILLILLO oven on a medium gas flame set to minimum for 10 minutes with the heating element connected to the power supply.
Cook the pizzas for about 3-4 minutes each, bring to the table and serve.
I dressed them, one with mozzarella, anchovies and tuna, one alla norma with fried aubergines, and one with sausages and chips.
