Roman Pizza Dough: A 24-Hour Recipe
Jan 8, 2016
1 min read
Updated: 8 hours ago
Pizza Romana (thin and crispy) 00 flour 1.9 kg per 1 liter of water Yeast 3 g x liter 50 g salt and 35 g oil
1 Pour the flour and baking powder 30 sec 2 Then verses 90% water 3 Then after 2 Min turning verses salt and remaining water 4 Oil eventually making it absorb
each Ball 180 g spred with the roller
put in the fridge for 24 hours
remove it from the refrigerator 2 hours before use the balls
Ciao a tutti!
Giuseppe
Maestro Giuseppe
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