Masa para pizza, pan y Focaccia
Serves 1
Directions
- 1In a bowl, put 500 grams of flour, 12 grams of salt, 1 gram of dry yeast, and 325 grams of water.
- 2In a bowl, put 500 grams of flour, 12 grams of salt, 1 gram of dry yeast, and 325 grams of water.
- 3In a bowl, put 500 grams of flour, 12 grams of salt, 1 gram of dry yeast, and 325 grams of water.
- 4Mix well and cover the dough, then let it sit for 1 hour at room temperature.
- 5Mix well and cover the dough, then let it sit for 1 hour at room temperature.
- 6Mix well and cover the dough, then let it sit for 1 hour at room temperature.
- 7Give the dough some folds to give it strength for a minute.
- 8Give the dough some folds to give it strength for a minute.
- 9Give the dough some folds to give it strength for a minute.
- 10Add some oil, place the dough, and refrigerate for 24 hours.
- 11Add some oil, place the dough, and refrigerate for 24 hours.
- 12Add some oil, place the dough, and refrigerate for 24 hours.
- 13After 24 hours, the dough is ready.
- 14After 24 hours, the dough is ready.
- 15After 24 hours, the dough is ready.
- 16Shape the dough, depending on what you want to make.
- 17Shape the dough, depending on what you want to make.
- 18Shape the dough, depending on what you want to make.
- 19Leave the dough to ferment for 2 hours at room temperature, then bake.
- 20Leave the dough to ferment for 2 hours at room temperature, then bake.
- 21Leave the dough to ferment for 2 hours at room temperature, then bake.
Ingredients
- 500 gr harina fuerza tipo 00
- 500 gr harina fuerza tipo 00
- 500 gr harina fuerza tipo 00
- 12 gr sal
- 12 gr sal
- 12 gr sal
- 1 gr levadura seca
- 1 gr levadura seca
- 1 gr levadura seca
- 325 gr agua
- 325 gr agua
- 325 gr agua
- poco aceite
- poco aceite
- poco aceite
Equipment
bowllid
Tips
- It's important to hermetically seal the dough.