Gabriele Bonci 
By chance last week I found myself looking at the "Trial of the cook and was a guest
Gabriele Bonci! I immediately paid attention he was giving the recipe its legendary pizza! The most incredile of what I feel is the high moisture: 80%! Practically a batter! I thought I would never be able to work a dough so soft! Besides the idea of \u200b\u200bpizza Bonci eat it in Rome next time I go! Then my daughters ask me pizza for Friday night (it is included in the diet once a week, so the malicious who already felt bad: no, I did not stray!) Turbine and I think that pizza, I think, so there if you are a guest ciofeche throw everything and I'll get at a pizzeria! Well the result was: a but but why do not we open a pizzeria? It was wonderful, do it please thank me, Bonci say thank for having invented it, is divine! I have only used brewer's yeast because I mixed in the morning and cooked the evening but the next time you decide to make dough the night before and put the yeast! I put the camera (but you can do it by hand) 800 grams of water, a loaf of yeast crumbled, a kilo of flour (half Manitoba, middle or pizza), two teaspoons of salt and two tablespoons of oil. I do all the batter, I poured it into a bowl, cover with a lid, no film, and placed in the bottom of the fridge, the vegetables! At 18 I pulled out of the fridge and I did it with a spatula folds, was mollissima! I left out of the refrigerator, and at 19.30 I spilled on work surface sprinkled with a lot, but a lot of flour, semolina, I have divided into four and helping with the meal I laid in trays covered with flour, I let it rest a quarter of an hour later I put the tomato and I baked the bottom of the oven already heated to the maximum, when it was under cooked, I pulled out of the oven and cool fact (while I put another in the oven), then I put the mozzarella pretty dry in the oven and put back in to dissolve the top of the mozzarella! SUPERBUONA!!
By chance last week I found myself looking at the "Trial of the cook and was a guest Gabriele Bonci! I immediately paid attention he was giving the recipe its legendary pizza! The most incredile of what I feel is the high moisture: 80%! Practically a batter! I thought I would never be able to work a dough so soft! Besides the idea of \u200b\u200bpizza Bonci eat it in Rome next time I go! Then my daughters ask me pizza for Friday night (it is included in the diet once a week, so the malicious who already felt bad: no, I did not stray!) Turbine and I think that pizza, I think, so there if you are a guest ciofeche throw everything and I'll get at a pizzeria! Well the result was: a but but why do not we open a pizzeria? It was wonderful, do it please thank me, Bonci say thank for having invented it, is divine! I have only used brewer's yeast because I mixed in the morning and cooked the evening but the next time you decide to make dough the night before and put the yeast! I put the camera (but you can do it by hand) 800 grams of water, a loaf of yeast crumbled, a kilo of flour (half Manitoba, middle or pizza), two teaspoons of salt and two tablespoons of oil. I do all the batter, I poured it into a bowl, cover with a lid, no film, and placed in the bottom of the fridge, the vegetables! At 18 I pulled out of the fridge and I did it with a spatula folds, was mollissima! I left out of the refrigerator, and at 19.30 I spilled on work surface sprinkled with a lot, but a lot of flour, semolina, I have divided into four and helping with the meal I laid in trays covered with flour, I let it rest a quarter of an hour later I put the tomato and I baked the bottom of the oven already heated to the maximum, when it was under cooked, I pulled out of the oven and cool fact (while I put another in the oven), then I put the mozzarella pretty dry in the oven and put back in to dissolve the top of the mozzarella! SUPERBUONA!! 
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