Nightingale pizza


MJ & Ale authentic Italian pizza from Italians

500g 00 flour
500g Water
0.5g dry yeast

Leave the ingredients overnight at room temperature

The morning after mix the above with
500g flour
200g water (added slowly)
0.5g dry yeast

At the end
25g salt
30g olive oil

Mix until smooth and not sticky
Then close the dough on the counter with a few slap and folds.           Leave at room temp for a couple of hours until the size has doubled.
Split in two dough balls and leave again at room temp for 1 or 2 hours.
In the meantime preheat the oven at 250oC for an hour during which you can GENTLY stretch the dough in a pan and let it rest for a bit.

Cook for 15-20 mins


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