Italian pizza dough - 6 hours of leavening

A great dough for a great pizza! The perfect choice when you decide to make pizzas for dinner with your family!

6 hours of leavening, neither too many, nor too few, the right, "the minimum" to use not much yeast and obtain a well-blended pizza. Often even in a pizzeria the doughs have only 6 hours of leavening (even when they write or say 24h) and even there the result is absolutely pleasant. Obviously the difference between a good pizzeria and our home is cooking. The wood oven always wins, but we assure you of a delicious pizza (crispy and well-leavened) even in the classic domestic oven.

When you don't have many hours available, as in our case, we recommend using a simple flour that has an excellent yield in the leavened products. It is also possible to use a whole wheat flour, but it will tend to be less high and also less elastic.

As for the YEAST it is not necessary to obtain the mother yeast for these types of dough, but it is certainly useful to know how to choose a good beer yeast. Rely on known brands, do not use expired yeasts and, remember that a fresh pack of beer yeast (0,9 oz (25 g)) corresponds to a sachet of the dehydrated one (about 0,6 oz (16 g)).