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One of the most important pizza chefs in the capital interprets his pizza recipe in a homemade key for Italiasquisita. Stefano Callegari, known throughout Italy for Trapizzino, accompanies us to the discovery of his high hydration dough, giving us tricks and tips to make an excellent Roman pizza even at home.
INGREDIENTS
Acqua/Water_____1l/34 oz
Farina “00”/Flour “00”_____950g/34 oz
Farina 1 Semiintegrale/Semi-whole wheat flour type 1_____400g/14,5 oz
Sale/Salt_____25 g/0,88 oz
Olio evo/Evo Oil_____30 g/1 oz
Lievito madre/Sourdough_____20 g/0,7 oz
Lievito essiccato/Dried yeast_____5 g/0,17 oz
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