- 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.
Lasagna/Lasagne from the Fornetto
You can make this recipe in your Fornetto oven, your conventional oven, a kamado or a smoker, using an oven-proof dish. The recipes for béchamel and ragu (meat sauce) are
