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The pizza dough

pizza Luciano

Once, many years ago, during a walk in the mountains, I asked a friend, Luciano, what was the ideal dough for pizza.
He took a sheet of paper and wrote down these few lines (see cover image!) Reiterating that depending on the taste and the desired result, the dough can undergo variations.

Here I translate legibly his notes.

Il my dough type I'll add it as soon as possible!

The mixture of Luciano:

Dough base:

flour

gr

1'000

brewer's yeast

gr

80-100

sale

gr

10-20

Acqua

QB

changes in the mix

Honey: soft dough

CT

& Frac12; -1

cognac: Low-soft dough

coffee cup

& Frac12;

margarine: Crunchy dough (not preserved!)

nights

2

lard: Dough or crumbly biscuit

ct

1

<

Preparation:

Whatever the mix, the rules to follow are always the same:

Dissolve yeast in warm water and let it mount for about ten minutes.
Add the flour and mix, preferably in the planetary, adding salt and any variations towards the end.
After a first leavening for one hour, knead again and let it rest for at least two hours.

ADVICES AND NOTES: