LE OUR PIZZE WITH LIEVITO MADRE
Following the canon of the Napoletana pizza tradition, our recipe evolves positively to improve the digestibility of the dough.
The dough for our pizza is prepared with the "biga", a solid sourdough preference with alcoholic fermentation that favors the extensibility of gluten. It is a firm sourdough and is made up of a mixture of water, flour and yeast.
The final dough of our pizza is made up of 86% of water, making it highly digestible.
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