Roman style round pizza with Ampia / Versatile flour


Ampia / Versatile flour 1000 g
Water 560 g 56%
Salt 25 g 2,5%
Oil 30 g 3%
Malt 5 g 0,5%
Fresh Yeast 4 g 0,4%

Share on facebook
Share on linkedin
Share on whatsapp
After kneading, the dough must have a temperature of 23°; let it rest for an hour on the counter covered with a nylon cloth. Then cut it into portions of 180g each.
Place the portions in a dough box and let them rise at room temperature for an hour; then put them in the fridge at 4° for 48 hours.
Bake in a gas oven at 320°C (laser thermometer).
In case of shorter leavening times, I suggest using the flours indicated as follows
For 24h, AGILE flour
for same-day doughs, PRIMA flour, using 550g of water per kg of flour

Follow us on

Subscribe to our Newsletter

  • @2021 Molini Fagioli S.R.L. Unipersonale
  • Cod.Fiscale/P.Iva 01166880540
  • Reg. Imprese di Perugia 01166880540
  • R.E.A. PG 126981
  • Company subject to management and coordination of Compagnia Generale Molini S.R.L.
  • Cod.Fiscale/P.Iva 02244810343
  • Reg.Imp. di Parma 02244810343
  • Strada dei Notari n. 25/27 – 43044 Collecchio (PR)