- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: 1 pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 355.30 (Kcal)
- Carbohydrates 69.76 (g) of which sugars 1.80 (g)
- Proteins 11.78 (g)
- Fat 4.76 (g) of which saturated 0.73 (g)of which unsaturated 0.80 (g)
- Fibers 3.04 (g)
- Sodium 780.56 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
Use organic, high-quality flour type 0, preferably W260-320.
It is recommended to use dry brewer’s yeast, but it can be replaced with fresh yeast by tripling the amount, or with sourdough using 50 g for 500 g of flour.
You can let the dough rise for more than 24 hours, up to 48 hours. This way, the pizza will be even more digestible.
Do not skip the folding step because it is essential to allow the dough to incorporate air and to create a gluten mesh that will make the dough very elastic.
