Pina Romana

Ingredients

• 1 kg Pinsa Romana Flour Mix
• 800 g Room temperature water
• 50 g EVO oil
• 25 g Salt
• 25 gr Fresh Yeast

Proceedings

• Mix the salt with the Pinsa Romana flour mix.
• Mix water, oil and yeast in a bowl; as soon as the yeast is dissolved, add 1 kg of flour and mix well.
• The same recipe applies to any type of kneading machine.
• Let rise 1 hour at room temperature if you want to make direct dough; otherwise for dough with refrigerated rest, decrease yeast to at least 50% and lay in refrigerator for 8-10 hours.
• Turn the bowl upside down over a pastry board well dusted with flour and then fold into 4 with a spatula.
• Allow to rest 15 minutes and proceed with chunking.
• Spread on baking sheet, let rise half an hour, and finally bake at 250°.

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