Pizza La Ricca

Maestro Mattia Masala Maestro Mattia Masala
far pizza


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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