Pizza Dough Recipe
This is from Niccolo Frosino our lead R&D engineer for the Linea Classic S, a great guy and pizza lover.
- 975g of flour
- 546ml of water (56%)
- 2g of yeast
- 20g salt
Method:
Use room temperature water (or warmer). Mix approximately a cup with the yeast separately. Mix the flour with the water and salt. Then add the yeast and mix again by hand for at least 5 minutes. Let the dough rest for 12 hours and then mix it again for 5 minutes. Wait 6 more hours and make dough balls (250g-300g each). Let the dough balls rest for 6 more hours.
Now you’re ready to enjoy Nicco’s “engineerised” pizza!
Happy International Pizza Day! Alternatively, and unrelated, as Nicco says – Don’t be upsetti, have some spaghetti!
