INGREDIENTS
- Mass weight:
1 kg
- – Power flour 461 g
- – Rice flour 54.2 g
- – Spelled flour 27.1 g
- – Water 433.8 cc
- – Dry yeast 2.2 g
- – Sal 10.8 g
- – Olive oil 10.8 cc
Discover ways to put together Roman pinsa, a spectacular Italian recipe.
PROCEDURE:
1. It’s kneading every little thing.
2. Let rise.
3. Divide into 300 g buns.
4. Let rise once more.
5. Bake in a robust oven for six to eight minutes.
