Real Italian PIZZA dough recipe (from Pizzeria) #54.

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  1. up to 5 a 6 pizza's (napolitan:

    900 gr '00 flour'
    500ML Water
    5gr dry yeast
    25gr of seasalt

    make sure that every ingredient is close to 20degrees and let it rest for 5 a 6 hours in a room where it is also 20degrees.. its called the 20+20+20 rule

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