PIZZA&FOCACCE 1 kg - Water 700 g - Salt 30 g - Extra virgin olive oil 20 g - Fresh brewer's yeast 20 g

Put the flour, yeast and 70% of the water into the spiral mixer. Mix on first speed for 4 minutes. Gradually add the oil and switch to second speed. After 2 minutes add the salt and slowly absorb a little water. Knead for about 15 minutes being careful to absorb as much water as possible. Take the dough and place it in a tub and let it rest for about 40/50 minutes at room temperature (20°C). Turn the tub onto a floured work table and break up the dough (for calzoncelli make 50 g loaves). Place the pieces in a drawer and leave to rise for about 3 hours at room temperature (20°C). Press the dough with your fingertips and fill the center as desired. Fold and fry in oil at 170°C.

IMPORTANT NOTE: The product does not absorb oil.