pizza.gabriell
Back to the Basics šā„ļø For 3 Pizzas š - 240ml of fresh water š¦ - 500g flour TOO - 1,2g of fresh yeast (0,5g for dry yeast) Be careful not to knead this first dough, make it like a crumble š¤ Let it rest overnight in a cool place or 24h to the fridge Then start kneading with: - 70ml of fresh water gently incorporated - 13g salt - A drop of olive oil (optional) 5 to 6 hours later at room temperature ( or to the fridge if itās really hot ) and it's ready to use ! šŖ I see lots of recipes ...
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