Pizza tonda romana al piatto. Tutti i segreti per una riuscita perfetta anche in casa Subtitles

#Englishsubtitles ✅ Donations https://www.paypal.com/donate/?hosted... 👨‍👨‍👧‍👦 Blog https://www.officinacruscaurbana.com​...​ ☯️ LIVE on my Twitch space In the kitchen with Barbara   / barbara6officina   🌀 Facebook Page   / cruscaurbana...​   🌀 Facebook Group k  / offic...​   Ingredients: 1 kg type 0 flour 650 g water 25 g salt 3 g compressed yeast or 1 g dehydrated yeast Dissolve the yeast and 500 g flour in 600 g water. Rest for 30 minutes. Add the remaining 500g of flour and knead until smooth. Add the salt and mix until incorporated. Add the remaining 50g of water in three additions and knead until smooth.