STEP 1 - Preparing the dough by hand
Dissolve the brewer's yeast in the warm water and then add a pinch of sugar.
Pour the soft-wheat flour into the "Pasta Mixer" and add a teaspoon of salt. Start the mixer for a few seconds. Add the water with the dissolved yeast and 4 tablespoons of oil.
Start the Mixer and knead for 3 minutes.
Take out the dough from the machine and shape it into a ball with your hands. Dust it with flour and place it in a large bowl. Cover it with a cotton cloth and let it rise for at least 1 hour in a warm spot, away from any draughts.
STEP 2 - Preparing and cooking piadinas
When it has finished rising, place it in the Mixer and knead it for another 3 minutes.
Remove the dough from the mixer and let it rest for 90 minutes.
Prepare the piadinas by feeding a small ball of dough through the rollers of the Marcato pasta machine with the adjustment knob set to 0. You should obtain a round shape.
Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and lastly, to 3. Use your hands or a rolling pin to widen the pasta sheet and make it thinner.
Place the pasta sheet on a surface dusted with flour.
In a pre-heated pan, cook the piadina on both sides. When cooked, top it as you wish.
- The yeast must never be dissolved with salt, whereas sugar helps the leavening process;
- leavening in winter can be helped by leaving the dough to rise near a source of heat;
- use carbonated water for the dough as the mineral salts that it contains will improve the result;
- pizza needs to bake for 20 minutes in household ovens. Let it cook for the first 15 minutes with just the tomatoes. At the end of the cooking time, add the mozzarella and the other ingredients; then put it back in the oven to finish cooking.