Ingredients for the dough (for 2 pcs):
- 125 g of Ruggeri ancient grain pizza mix
- 3 gr of Ruggeri active roasted malt
- 75 ml of warm milk
- 6 ml of Agridè organic extra virgin olive oil
- salt (it's already in the preparation)
- yeast (it's already in the mix)
to garnish:
- rosemary or oregano
- minced garlic
- salt
- Agridè organic extra virgin olive oil
Ancient grain flour is made of type 1 soft wheat flour, stone-ground durum wheat semolina, spelt flour and barley flour. Usually in pizzerias here in Emilia while waiting for your pizza you nibble this stria which can be salted or as I did today with garlic, and it has become a habit in my house too. Compared to pizza if you roll it thin (but not transparent!!) it becomes crunchy. If you don't have the preparation you can use the same amount of flour. First pour the mixture with 1/4 of yeast into the bowl pour the warm milk, the malt and mix then add the oil and knead first with the fork, then turn the dough out onto the floured pastry board and work it with your hands until you get a nice smooth and homogeneous dough, divide it into two equal parts, form two balls and place them on the floured baking tray, flour them, cover them with cling film and a cloth and leave to rise for 3 hours, take the balls, deflate them and knead them again, put them back on the baking tray, flour them, cover them with cling film, the cloth and leave to rise for another 3 hours. Take a ball and roll it out with your HANDS, I recommend, do not use a rolling pin because the result is different, rolled out with your hands it comes out a completely different thing, just like the one in the pizzeria, in fact better. Once the dough is rolled out (not too thin otherwise it will burn) mix in a small bowl, the oil, oregano and chopped garlic, then with the help of the back of a spoon spread it on the base, salt. Heat the empty pizza express on 2 ½ for 10 minutes then after the time has elapsed put the pizza in the oven and set the thermostat to 3, they come out perfect.
