FLOUR FOR PIZZA RUSTICA 750 G

Soft wheat flour with barley, oats, soy, rye, corn, flax seeds and sesame for long leavening rustic pizzas. Rustic Pizza Ingredients: - 600g Pizza Rustica flour - 350/400g cold water - 10g salt - 1 tablespoon of EVO oil - 1g of dry brewer's yeast Method: Put the flour and yeast in the mixer, add the water a little at a time and work at minimum speed. Once the dough has been strung, add the oil and finally the salt. Work until a homogeneous mixture is obtained; remove it from the mixer and knead it by hand giving it shape. Put the dough in a greased bowl, cover everything with an oiled food grade nylon and leave to set for 20 minutes. Place in the refrigerator and leave to rest for 48 to 72 hours. Remove the dough from the fridge, let it return to room temperature. On a floured surface, knead the dough and divide it into the preferred sizes. With the indicated doses you can get 3 pans of low pizza, two if you prefer a taller one. Prepare the filling ingredients. Take the dough and spread it into the desired shape, let it rest, add the ingredients and bake at maximum temperature. We recommend that you put only the dough with the tomato in the oven first and halfway through cooking add the mozzarella bites and the other chosen ingredients.