- Mix the yeast with the water and allow to sit for 20 minutes.
- Mix the salt with the flour in a bowl and form a well in the middle.
- Mix in the yeast and water slowly and form a uniform dough.
- Allow to rise for 15 minutes.
- Remove from the bowl to a floured surface and knead for about 3 minutes.
- Allow to rise in a warm place in a floured bowl for a further 1.5 hours.
- Turn out of the bowl and knead again for 2 minutes.
- Shape into a ball on a floured surface and allow to rise for 15 more minutes.
- With your conventional oven or your Fornetto oven heated to 300C (575F), form a small mark on the ball of dough and transfer to your oven on a well-floured spatula.
- Bake for 15-20 minutes or until done.
Ragù Bolognese (thick Italian meat sauce)
The picture above is an italian ragù of which there are 12 different types as listed by the Italian Cooking Academy (l’Accademia Italiana Della Cucina). By far, the most popular
