Dough Quantities

For 300 g of finished dough (1 pizza):

• Strong “00” flour (W 280–320): 185 g
• Water: 111 g
• Salt: 4.6 g
• Fresh baker’s yeast: 0.2 g (or 0.07 g dry yeast)

Preparing the Dough

• Dissolve the yeast in the water.
• Gradually add the flour.
• Add the salt only at the very end.
• Knead the dough until it becomes smooth and elastic.

Resting and Maturation

• The dough rests and ferments for several hours (minimum 12h).
• This makes the pizza easier to digest and more fragrant.

Shaping the Dough Ball

• Dust with a sprinkle of flour.
• Press from the center outward.
• Shape the “cornicione” (the crust edge).
• No rolling pin allowed (the golden rule!).

Toppings

• Tomato sauce
• Mozzarella
• Basil
• Extra virgin olive oil

Baking in an Electric Oven

The pizza is baked following the Amiro Restaurant experience:

• 🔥 Electric oven at 320°C
• ⏱ Approximately 10 minutes
• Visual check of the browning and the base.

Enjoy the pizza you created!