Ingrédients :
- 500g Tipo 00 Flour
- 325g Water
- 10 - 20g Salt to taste
- Teaspoon of Dry Active Yeast
Description:
Mix dry ingredients first (try to keep salt away from the yeast)
Add water slowly.
Mix and kneed into a single ball and let proof in a Oiled bowl for about 2 hours.
Once risen, knock it back and kneed again.
Cut into 3 or 4 balls depending on need and roll into balls.
Let them rise again before using. Make sure they are kept covered otherwise they'll form a skin.
