FLOUR FOR CRISPY PIZZA 750 G

Type 0 soft wheat flour and re-milled durum wheat semolina, for long-rising pizzas with a crispy crust. Roman pizza Ingredients: - 600g Crunchy Pizza flour - 350/400g cold water - 1g dry brewer's yeast - 16g salt - 15g EVO oil Method: Mix half the flour with the water and the yeast, when a creamy dough has formed, add the remaining flour with the salt. Mix everything and leave it to rest for an hour, form balls of about 200 g and leave to rise covered in nylon for at least one night. Roll out the balls by squeezing them from the outside inwards with your hands until you obtain a disc of about 30 cm. Place in the oven at about 250 °C for about 20 minutes.