Ingredienti 500 g of “0” soft wheat flour
15 g of fresh yeast
4 spoonfuls of oil (optional)
1 teaspoonful of salt
about 250 ml of lukewarm water
a pinch of sugar
Preparazione Dissolve the yeast in the lukewarm water and add the sugar. Measure the flour, pour it into the mixer with the yeast, add 4 spoonfuls of oil and switch the mixer on. Mix for 2 minutes, add the salt and continue mixing for a further 4/5 minutes.
Take the dough out, make it into a ball and sprinkle with flour.
Cover with a cloth and let it rise for about an hour in a warm and draft-free place.
Once risen, divide the dough into 2 parts. Fit the Roller 220 accessory, and run the dough through repeatedly till the sides of the pasta fill out the full width of the rolls.
During the process sprinkle the dough with flour from time to time till soft and smooth. Lay the dough on a floured surface and place the Pizz@Round accessory in the centre. Press it downwards and rotate it at the same time by 120° to get a circle of dough.
To increase the size of the pizza pull the dough manually as a real pizza chef would do.
If you like a deep pizza let it rise for a further 15 minutes after cutting it.
Add your own preferred topping. Bake in a pre-heated oven at 225° C for about 20 minutes.
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