Difficulty: Easy Time: 20 min Servings: for two pizzas   

Ingredients:

• 200g Manitoba flour
• 300ml of water at room temperature
• Sale up to 10g
• 300 g of 00 flour
• 35g of EVO oil from Le Fascine mill
• 5g of fresh brewer's yeast

Procedure:

1. To prepare the pizza dough we chose to knead everything by hand.
2. Start by pouring the yeast into the water at room temperature and dissolve it well.
3. Continue by pouring the Manitoba flour and the 00 flour into a bowl.
4. Then pour in the water a little at a time while kneading with your hands.
5. The ideal water temperature is 25°. When you have poured half of the liquid, you can also add salt.
6. Continue kneading, adding the water a little at a time, until you obtain a smooth mixture.
7. At this point you can add the Le Fascine EVO oil , also poured a little at a time while you continue to knead.
8. Finally, transfer the dough onto the work surface and work it with your hands.
9. Once you have obtained a nice smooth dough, leave it to rest on the work surface for about ten minutes, covering it with the bowl.
10. Once rested, give it a little fold: imagine that the sphere is divided into 4 parts, take the end of each, pull it gently and fold it towards the center.
11. Transfer the dough thus formed into a bowl, cover with cling film and leave to rise.
12. Once the rising time has passed, the dough will be nice and fluffy, so transfer it to the work surface and divide it in half with a paring knife.
13. If necessary, you can lightly flour the work surface.
14. Fold the dough again, as you did before it left to rise, then turn it over and proceed with the kneading.
15. Transfer the two doughs onto a tray and let them rest for another half hour, always covered with cling film or a tea towel, so you can roll out the pizza dough and season it as you like!

Enjoy your meal from Frantoio Le Fascine!

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