Pizza for me, as you know, is a fixed appointment at least once a week! At least…
Since I've been using this wonderful dough I've only been doing this! This is the easy MILLE BOLLE dough, without getting your hands dirty and without spending hours kneading! You just need to respect the rest times! You'll see it will practically spread itself!
Today I'll show you all the tricks to make it like the one from the pizzeria but... IN THE HOME OVEN the traditional one we all have in the kitchen!
Without tricks, you will see you will only do this from today on, and everyone will be happy!

You can cook it either in the gas oven for pizzas or in the wood oven, or in the HOME OVEN at maximum temperature, if you have a refractory stone even better, always on the lowest shelf!

1:24 1 step grown 4045 minutes, folding (as video)
2:25 growth step 23 hours, folding (as video)
4:27 3 growth steps after shaping it into loaves for 1224 hours in the fridge or for 2 hours at room temperature

5:00 Rolling out loaves


6.20 Cooking in a home oven at the maximum temperature 250° or more for 1012 minutes below and another 510 minutes above


Ingredients: for 3 round pizzas or 1 maxi
500 g 0 flour (or half Manitoba and half 00)
400 420 ml Water
8 g fresh brewer's yeast (or 3 g dry)
1 teaspoon Sugar (used to give color to the pizza)
1 teaspoon Salt (about 10 g)
1 tablespoon olive oil (or seed)

300 g Tomato sauce
200 g Mozzarella (or Provola stretched curd cheese)
Oil, salt, basil, oregano

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