"TRADITIONAL" PIZZA DOUGH
Recommended doses for 8 pizzas:

- 1000 g of flour (w230-250),
- 550 ml of lukewarm water,
- 60 ml of e.v.o. oil,
- 2.5 g of fresh yeast,
- 35 g of salt,
- A pinch of malt flour.

The dough can be used during on the same day.


"BY THE SLICE" PIZZA DOUGH:
Recommended doses for 8 pizzas:

- 1000 g of flour (w280-300),
- 30 g of lard,
- 25 g of salt,
- 550 ml of lukewarm water,
- 120 ml of e.v.o. oil,
- 15 g of fresh yeast,
- A pinch of malt flour.

The dough should rest for at least 24 hours.


MOTHER-YEAST PIZZA DOUGH:
Recommended doses for 8 pizzas:

- 1000 g of flour type 0,
- 300 g of mother yeast,
- 400 ml of lukewarm water,
- 30 ml of e.v.o. oil,
- 30 g of fine salt,
- 10 g of sugar.

PREPARATION FOR MOTHER-YEAST PIZZA DOUGH
Preparation:

Melt the mother dough in a bowl adding the warm water. Gradually pour the flour, the sugar and the oil. Finally add the salt and let the dough rise in a warm place, making sure to cover it with a damp rak ( the dough needs 4 hours to double in volume).
Form 8 balls of dough, place them in a baking dish, cover theam with damp rag again and let rise for other 4 hours.
After the second rising, the dough is ready to be used.

Note:

The pizza prepared with the mother dough is more crispy, light and digestible. The preparation and subsequent rising, certainly require more time, but the wait will definitely be rewarded: perfumes, tastes and especially digestibility of pizza made with mother dough are definitely higher than those resulting from the traditional dough.