500 gr of strong white bread flour
300 ml of warm water
1 teaspoon fine salt
1 tablespoon of sugar
3 tablespoon of extra virgin olive oil
8 gr dried yeast
400 gr CASAR tomatoes polpadoro finissima
Sieve the flour and salt on a clean work surface and make a hole in the middle. Add the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the hole. Keep mixing until you have a springy dough.
Place the ball of dough in a large flour-dusted bowl and cover the bowl with a damp cloth and place in a warm room for about two hours until the dough has doubled in size.
Now remove the dough from the bowl and work it untill is well expanse.
500 gr odi farina bianca per pizza e pane
300 ml acqua tiepida
1 cucchiaino di sale fino
1 cucchiaio di zucchero
3 cucchiai di olio extra vergine d'oliva
8 gr lievito in granuli essicati
400 gr di CASAR polpadoro finissima