When it comes to pizza we think it should be kept simple. But honestly, there really isn't any secret ingredient. The most important ingredient we add is time to let the dough ferment and add flavour naturally. This recipe is based on yeast fermentation only, although we do also make a sourdough version as well.
0.500 kg Strong White Flour
0.300 kg Water
0.007 kg Dried Yeast
0.008 kg Salt
0.075 kg Water (2nd Stage Mixing)
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