Pizza rossa scrocchiarella - È sempre mezzogiorno 24/10/2025

https://www.raiplay.it/programmi/esem... - Ingredients for the dough: 400 g type 0 flour 100 g white spelt flour 2.5 g fresh yeast 360 ml water 15 ml extra virgin olive oil 11 g salt Semolina for dusting For the topping: Tomato puree Oregano Extra virgin olive oil Salt Proofing: Let the dough rest for 20 hours in the refrigerator. Let 220 g balls rest for 6-7 hours at room temperature. Baking: 250°C for 15 minutes 250°C for 10 minutes