Preparation
Flour, water, salt and yeast are mixed together. Pour a litre of water into a mixer, dissolve between 40 and 60g of salt, add 10% of the total amount of flour, then add yeast.The dough must be worked in the mixer, until a single compact mass is obtained.
The quantity of water that a flour is able to absorb is very important to obtain an optimal consistency of the dough.
Once extracted from the kneading machine, it is placed on a work table in the pizzeria where it is left to rest covered with a damp cloth so that the surface cannot become hard, forming a sort of crust caused by the evaporation of the humidity released by the dough itself. After the time deemed necessary to settle and rest, the dough is formed, traditionally by hand.
Once the loaves are formed, a second leavening takes place in boxes for food of variable duration, depending on the temperature and humidity of the environment and the absorption of the flour used.