Pizza al piatto

Ingredients

650 g Water
1 kg Flour
15 g Brewer’s yeast
25 g Fine salt
Coarse salt to taste
Extra virgin olive oil
Toppings of your choice

Method

Dissolve the yeast in the water, add the flour and keep kneading, mixing everything until the yeast is fully absorbed, then add the salt.

Continue kneading, taking care not to let the salt come into direct contact with the yeast, then add the remaining flour.

Finally add the extra virgin olive oil, mix everything together and finish working the dough on the bench for about 15 minutes.

Let the dough rest in the bowl in the fridge (from 30 min. up to 24 h — the time depends on the type of yeast used).

Reactivate the yeast by kneading again with a little flour, then divide the dough with our “DOUGH CUTTER (Fontana)” into balls and let them rest again in the fridge (from 30 min. up to 24 h — again, the time depends on the type of yeast used).

Then roll out each ball, leaving a small border.

Top to taste!

Place the pizza in the oven using our “PEEL (Fontana)“.

Cooking times and method

Set the oven temperature to 350–420 °C and cook for 2–3 minutes.

Check the cooking of the pizza by lifting the base with the “PEEL (Fontana)“. Turn the pizza with our “TURNING PEEL (Fontana)“ for more even cooking.
Slice with our “PIZZA CUTTER WHEEL (Fontana)“ and serve piping hot!

Our pizza is now ready to be served.