Pizza al piatto con Grezza tipo 2 (Diretto) (Grezza tipo 2)




Mix all the ingredients  until the dough is smooth and homogeneous. Let the dough rest for 20 minutes. Divide the dough into pieces of 180/200g.

Leavening in the room for 6/8 hours, or leave in the room for 3-4 hours and then put it in refrigerator at 3-4 ° C for about 24 hours, remove it 1-2 hours before the use. Roll out the dough and bake it at high temperature.



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