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Yellow gold




Type 0 wheat flour

500 grams


310 mL


15 grams

Fresh brewer's yeast

1 and 1/2 grams

Mozzarella, Fior di latte

250 grams

Tomato pulp

250 grams


2 sachets

Extra virgin olive oil

to taste

Bakery products from Italy - Calabria

Yellow gold

Yellow gold

vegetarian with gluten with lactose high in calcium high in potassium high in phosphorus

ready in

30 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Yellow gold

Pizza with saffron dough

Yellow gold step 1

step 1

dissolve the salt in fresh water

Yellow gold step 2

step 2

begin adding a little sifted flour to create a batter

Yellow gold step 3

step 3

add the yeast, pinching it and continue to mix

Yellow gold step 4

step 4

add the two saffron bags

Yellow gold step 5

step 5

continue little by little with the flour, turning the bowl and kneading from the outside towards the inside

Yellow gold step 6

step 6

when the dough begins to detach from the walls, transfer it to a work surface

Yellow gold step 7

step 7

knead with the knuckles folding over itself and always adding a little flour at a time

Yellow gold step 8

step 8

once this phase is over (about 10 minutes), round the mixture and leave to rest for 10 minutes under the bowl

Yellow gold step 9

step 9

give a round of folds and put in an oiled container in the fridge for at least 24 hours

Yellow gold step 10

step 10

Remove from the fridge and after half an hour, form 3 rolls of about 270 grams, roll and put in a proofing tray for 4-8 hours (depending on the internal temperature)

Yellow gold step 11

step 11

spread delicately with the fingertips, spreading the dough from the center of the outside and filling

Yellow gold step 12

step 12

cooking with effeuno: 90 seconds at 450 ° traditional oven: pre-cooking on the base for 7-10 min (depending on the type of oven) with only tomato and finishing under the grill on with mozzarella

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