Panéo

Pizza dough

Weight

Water at ambient temperature	240 ml
Olive oil	14 g
Salt	9g
Flour (type 55)	480 g
Instant dried yeast	3 g

1h30

Fresh cubed yeast equivalent: 9 g

Create a pizza to suit your personality and mood of the moment. A good tomato sauce and before you know it, you're in Italy!

"Add the ingredients to the pan in the following order: water, oil, salt, flour and yeast.
Place the pan in the machine. Select programme 6 and press the ""start - stop"" button.
At the end of the cycle, switch off the machine, remove the dough from the pan. Cut it into 2 or 3 equal pieces. Shape it into small dough balls and leave to rest for 10 minutes.
Roll them out with a rolling pin, add your topping and put your pizzas in a traditional oven for 10 to 15 minutes at 220 - 240°C (thermostat 7). "

Panéo