Ideale The Future of Salt. Low Sodium. Liquid


for 4 people ——————-

Flour “00” 250g
whole wheat flour 250g
Cold water 300g
Brewer’s yeast 20g
Extra virgin olive oil 100ml
Peeled tomatoes 4pcs
Salted anchovies 100g
Fresh Caciocavallo to
Mozzarella taste
Origan to
Basil taste
pepper to
IDEAL liquid taste
IDEAL up 10g
Form a fountain with the two sifted flours, add the yeast dissolved in the water a little at a time and knead until the mixture is compact.

At this point add IDEALE liquid, continuing to work the mixture until it is soft and elastic.

Then place the dough in a bowl and cover with plastic wrap. Let it rest and rise for two hours, until its volume has doubled.

Meanwhile, put the squeezed tomatoes in a bowl and combine IDEALE fino and pepper, adding oil, oregano and basil.

Grease a rectangular pan with oil and roll out the dough which should be about one centimeter thick.

Sprinkle the previously prepared sauce over the dough, spreading it with a spoon. Then arrange the pieces of anchovies, fresh caciocavallo or diced mozzarella and a drizzle of extra virgin olive oil.

Let it rise for another 30-40 minutes and then bake for about 25-30 minutes at 180C ° / 200C °. Check the cooking and serve, if you want, with a drizzle of extra virgin olive oil and fresh basil.


The use of liquid IDEALE in the dough is particularly recommended because it blends effectively with the flours and does not inhibit the leavening of the mixture, as sometimes happens with common salt. IDEAL liquid promotes excellent leavening which makes the pizza more digestible.
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