FOLLOW STEP BY STEP THIS RECIPE
450g strong bread flour
85g rice flour
35g soya flour
30g wholemeal wheat flour
6g fresh yeast (or 2g dry)
13g salt
80% water (480 ml)
METHOD
Mix the ingredients and knead the dough for at least 15 minutes until smooth and elastic. Leave it for about 5 hours at room temperature (bulk fermentation); after this time shape it into balls (about 300g each) and prove for further 3 hours. After this time stretch the dough and transfer it over a lightly oiled oven tray. Add tomato sauce, bake for about 8 mins at 250 degrees. Add mozzarella and the rest of the ingredients and bake for another 2/3 minutes.
FRITTO 