Mix the flour and Gusto&Colore together in a kneading machine and leave to oxygenate for 3-4 min.
Add the natural yeast powder and add water a little at a time.
When the dough has formed, add the salt and gradually pour in the oil.
Knead for about 15-20 minutes until the dough is soft and pliable.
The final temperature of the dough will be 25/30° max. When ready, leave it to rest for at least 15 minutes, covered by a cloth. Place it in the cold cabinet (4°) for at least 12-24 h.
At the end of the rising time, when it has doubled in size, take the dough out of the fridge and divide into pieces. The balls of dough should be rounded with the edges tucked underneath.
Place the balls of dough in sealed pizza drawers.
When they have doubled in size, roll them out and place them on well-oiled trays.
Season as you like before cooking them, with rock salt or a variety of seeds etc. Make indentations in the dough with your thumb where the seasoning will be concentrated.
Bake them for 5-7 minutes at 310°/330°, keeping an eye on the cooking and the oven.
Garnish as you like.
Our thanks to Luca Antonucci.
In collaboration with the blogger, Maddalena Laschi.