Ingredients
Hydration: —
Flour: —
Water: —
Salt: —
Hydration = water ÷ flour (by weight). Adjust batch or units; hydration updates automatically.
Recommended ADY: —
Recommended Fresh: —
Adjust for room temp & fridge performance
- Tipo 00 flour
- Water, room temperature
- Sea salt
- Active dry yeast (or use fresh yeast below)
- Fresh yeast (use instead of dry)
US values are approximate. For best accuracy, use metric weights.
🌾 Contains Gluten
🧀 Dairy-Free Dough
🥚 Egg-Free
Preparation
- In the mixer, dissolve the sea salt in the water. Add flour and yeast; mix until combined, then knead about 20 minutes until smooth and elastic.
- Rest the dough 60 minutes, covered. Scale into ~250 g dough balls. Rest again until relaxed for hand-stretching.
- Preheat with a stone/steel: 500°F+ (the hotter the better). If your oven allows, 550°F is ideal.
- Stretch by hand, top lightly, and bake on the hot surface until blistered and cooked through (typically 6–9 minutes depending on oven/heat load).
| Calories | ~240 kcal |
| Carbohydrates | ~46 g |
| Protein | ~7 g |
| Fat | ~1 g |
Try Next
- Traditional Biga Starter — add complexity to flavor and texture.
- Focaccia e Schiacciata — perfect for panini.
- Schiacciata con l’uva — early-autumn treat.
Pair with Chianti Classico or a chilled Vernaccia for a classic Tuscan table.