Flour 002 kg 1
extra virgin oil gr. 30
dry yeast gr. 3
water gr. 620
Put the flour into the mixer, spin for 1 minute then add the yeast and about 80% of the water.
mix a 2/3 minutes before adding the salt and the rest of the water, and the oil until a smooth and homogeneous dough is obtained.
Allow the mass to stand for 20/30 minutes at room temperature.
Cast off the mass to create the 200/210 grams balls. Each, allow to stand for 9/10 hours at room temperature ( 20°C) if you want to use the dough during the day.
If you want to use the dough the next day you need to stand the balls about 2/3 hours at room temperature before storing them in the refrigerator at a temperature of 3 /4 ° C.
Use the balls the following day at a temperature of at least 14 ° / 15 ° C. (after 4/5 hours)
[ricetta di Salvatore Salviani, mastro pizzaiolo]