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Pizza #
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see also Cast-iron cookware

Recipes #

Dough #

No-knead #

About 7 balls

  • 430g water
  • 200g flour (tipo 00)
  • 1.6g fresh yeast or 0.8g dried
  • 430g flour
  • 20g salt (a bit salty. can be reduced)

Proofing

  • 1st proofing: 12-18 hours
  • 2nd proofing: 2 hours after forming the dough balls (each ball can be 150g-250g)

Cheese pizza #

Margherita #

Methods #

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