Pizza Flour 00

How to use

Original Italian pizza dough: 1kg flour, 0,5l water, 1/2 yeast cube, salt and a good splash of olive oil - that`s all. It`s important to use a small amount of yeast. Knead the ingredients for 10 minutes by hand or using a machine, and leave overnight at approx. 15 degrees. Covered with a damp cloth. The dough is very elasticated due to the soft wheat flour, and can be rolled out very thin without breaking. Top your pizza thinly, but with the best and most flavourful ingredients. The oven should be very hot, ideally 250-300 °C. If you have a tarte flambée oven, whether it`s electric or with wood, you should use this. Pizza stones for the oven also work very well. The result is incredibly delicious.

Our tip: For cheese use exclusively mozzarella, as this is the only cheese that melts beautifully and not stringy. If you don`t have any Buffalo mozzarella, or if the price is too high, mix some rather bland tasting cow`s milk mozzarella with some parmesan. Almost every pizza also goes well with a few drops of olive oil or garlic olive oil after baking.