Pizza La Ricca
- 10 kg Dallagiovanna OLTREGRANO Flour – LaRicca – special for pizza
- 5.5 l water (55%)
- 250 salt (2.5%)
- 300 g extra virgin olive oil (3%)
- 30 g brewer’s yeast (0.3%)
18 minutes at 1st speed (spiral kneading machine)
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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