Pizza La Ricca

Maestro Mattia Masala Maestro Mattia Masala
far pizza

INGREDIENTS:

KNEADING TIME
18 minutes at 1st speed (spiral kneading machine)

PROCEDURE
Let the dough rest for approximately 30 minutes. Divide the dough into round balls of 220 g and place them in containers. Let the dough rest for 1 hour at ambient temperature and then place the dough in the refrigerator at +4°C for 24 hours. Remove it from the refrigerator a couple hours before use.
To better enjoy the flavor of the product, we recommend using it for white pizzas.

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