Crunchy Pizza with Whole Red Rice Flour Le 5 Stagioni with autolysis technique

Knead flour with water for about 5 minutes and until dough is smooth.

Let the dough rest for 1 hour at room temperature.

After one hour, complete the dough by adding the remaining ingredients:

• 150 gr.  Water

• 25 gr. Salt 

• 50 gr. Extra virgin olive oil

• 5 gr. Malt

• 8 gr Dried yeast

Start the kneading machine at first speed and add yeast, malt and half of the water. After a few minutes switch to second speed and add salt, the remaining water and lastly oil.

Place the dough in an oiled container and wait for it to triple in volume (about three hours).

Once dough has tripled in size, cut it into pieces of the desired weight and wait for them to double in size.

Stretch it and pre-bake it in a 290 degree oven.

Once the bases are pre-baked, you can choose what do you want to prepare, whether pizza, focaccia or finger pizzas.