INGREDIENTS– 1kg flour (caputo rossa ) – 730ml cold water– 4 g fresh yeast (or 1.5/2 g dry yeast )– 25g salt
DIRECTIONS1. Place the yeast in the water and stir, making sure all the yeast has dissolved.2. Place the flour into a bowl and add the yeast and water mixture, mixing gently with a wooden spoon until thoroughly combined and a dough is formed. 3. Add a plate on top of the bowl and let the dough rest for 15mins. 4. After 15mins, press a small circle into the middle of the dough and add the salt. Work the salt into the dough until fully absorbed.5. Transfer the dough from the bowl to a bench and work with your hands to make it smooth. Leave the dough to restfor 30mins. 6. Section the dough into six even balls of 270/280g.7. Allow the balls to rest for four-six hours before stretching and cooking.