Loving Pizza in every sauce, I study them all to make it to the top, even making it at home, in the home oven! This today is a trick that makes the pizza crunchy on the outside, not having the pan underneath it does not sweat and therefore does not collapse during cooking! In addition, I'll tell you how to cook pizza for a few minutes in white, a sort of precooking useful both for having it crunchy above and below, and for stopping the growth and being able to season it and bake it even a few hours later! Useful if we have guests and we have to make many!
Do it and let me know how you got on, I'm sure you'll use these techniques often!

‼Advice: if you want to eat one and you want to keep them fragrant as freshly made, precook them and freeze them as soon as they cool down! Just defrost them at room temperature, season them and bake them!

‼If you want you can use less yeast, increasing the rest times! And if you want you can put it in the fridge in the evening for the next day, after having done all the rest (at room temperature) for the longest leavening! The next day, take the dough out of the fridge and leave it for 3040 minutes at room temperature and proceed to form the loaves (As a video)

⏱ Leavening times:
2 intervals of about 2030 minutes from each other making the folds as in the minute video
Approximately 4 hours of leavening
1 rest of 3040 minutes after making the loaves (as in the video)

Baking in the oven already at a maximum temperature of 250° or more! 5 minutes for precooking then another 1012 minutes!

Ingredients: for 2 large or 3 normal pizzas
500 g Flour 0 (a common flour for leavened products)
400 g Water (room temperature)
810 g fresh brewer's yeast (4 dry)
2 teaspoons Sugar
15 g Salt (about 2 teaspoons)
2 tablespoons of olive or seed oil)
(for dusting I recommend rice flour or semolina)

Season to taste!

Thousand bubbles pizza    • PIZZA 1000 BOLLE unico impasto 1000 p...  
Focaccia A thousand bubbles    • FOCACCIA MILLE BOLLE  croccante fuori...  

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