• 1 kg of flour 0 Pulcinella Rossa
  • 0.500 l of water at 25-26 ° C
  • 2.5 grams of fresh yeast
  • 25 gr of fine salt
  • 30 gr extra virgin olive oil

Pizza Margherita

Pour the flour into the mixer, then a part of the water with the yeast, after about 1 minute the water with the fine salt, and continue to mix always at the first speed.

After 4-5 minutes add the extra virgin olive oil and continue for another 5 minutes. Total dough time 10/12 minutes.

Put the dough in a plastic food container and leave to stand for about 30 minutes covered at room temperature.

Form loaves of about 200 g and place in pizza crates and leave to stand for another 30 minutes.

Continue the maturation at a controlled temperature of about 4 ° for 24/30 hours.

End the leavening at room temperature for at least 3 hours.

Spread and season as desired with tomato, mozzarella, a drizzle of oil and basil, avoiding touching the edge.

Bake in an electric oven at a temperature of about 320 ° for 3 minutes or in a wood oven about 340 ° for 3 minutes.

Molino Bigolin Giovanni snc - Via Stazione, 55 - 36028 Rossano Veneto (VI) - Tel e Fax: 0424 540016 - email: Reg. Impr. - Cod. Fisc. e Part. IVA 00107930240 - R.E.A. 117274

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