Original Recipe - Pizza with 24 hour Leavened Dough and 80% Hydration. ( Eng sub )

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Original Pizza Recipe with 24h Leavened Dough and 80% Hydration.
A very tasty pizza, with thin and very digestible dough
Ingredients for 2 40 x 30 baking trays
For the dough:
Manitoba Flour - 650g
Water - 310g + 210g
Olive oil - 30 g
Salt - 15 g
Dry yeast - 4g
Tomato sauce :
Peeled Tomatoes - 500g
Salt - 1 level teaspoon (depends a lot on the seasoning chosen... if the salami is saltier, add less salt)
Pepper to taste
1 teaspoon oregano
Mozzarella for pizza minimum 400g for each tray
Cook in a preheated oven at 220-240°C only in the lower part (if possible) the time depends a lot from oven to oven on average 10 - 15 minutes depending... on how crunchy you want it
Place the baking tray as low as possible

[@gelucoricica3611]

Bravo

[@Corigabi]

❤❤❤👏👏👏

[@irinageorgianagiza3208]

👌❤

[@irinageorgianagiza3208]

Grazie.

[@Dulce-Sarat]

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