Perteghella Shop

QUANTITIES:
• 500 gr flour
• 400 gr water
• 8 gr yeast
• 8 gr extra virgin olive oil

METHOD:

Put the water into the mixer, keeping back 50 g for heating to 30°C to dissolve the yeast.
Add the flour and the dissolved yeast activating the machine at its lowest setting for 7 minutes.
Put in the salt and mix for 4 minutes.
Once finished, rest the dough for approximately an hour and a half at room temperature on the table or in a large container covered with transparent film or damp cloth: it must not stay in contact with the air.
Then shape the dough and leave it covered to rise for 3 more hours. Afterwards, flatten the dough balls using the semolina flour and put them on an oiled oven tray (30×40 cm) and leave to rise again for around 45 minutes.
set the oven top and bed temperatures at 250°C; place the tray directly on the oven bed for around 7 minutes, then move it to the centre of the oven for a further 10 minutes approx..[/stockie_text]