Manitoba flour: 200gr
Water at room temperature: 300ml
00 flour: 300gr
Il Cavallino extra virgin olive oil: 35ml
Fresh brewer's yeast: 5gr
Start by pouring the yeast into the water at room temperature and dissolve it well. Continue by pouring the Manitoba flour and the 00 flour into a container. Pour the water a little at a time while kneading with your hands: the ideal water temperature is 25 °. When you have poured half the liquid, you can also add the salt and continue to knead, always pouring the water a little at a time, until you get a homogeneous mixture. At this point you can add the oil, also poured a little at a time while continuing to knead. Finally, transfer the dough to the work surface and knead it with your hands until it is smooth and homogeneous. Once you have a nice smooth dough, let it rest on the work surface for about ten minutes, covering it with the bowl. Transfer the dough thus formed into a bowl, cover with cling film and let it rise. Times are approximate since each dough, temperature and weather conditions affect the leavening: on average, the dough should take 2 hours to double in volume. Turn it over and proceed with the pirling: pirling the dough means turning it with your hands on the work surface, bringing it towards you and then moving it away repeatedly until you get a smooth and regular sphere. Transfer the two doughs to a tray and let them rest for another half hour, always covered with plastic wrap or a cloth, before you can roll the pizza dough and season it to your liking! The oven must be very hot before baking the pizza, an ideal temperature is between 200 ° and 250 °, times vary depending on the temperature.