Crescione Romagnolo dough
Molino Sapignoli type “1” flour
130 gr
Water
60 ml
Extra virgin olive oil
20 ml
Salt
2 gr
Instant yeast for savory or bicarbonate
1/2 tsp
For the filling
Cooked tomato sauce
(to make it drier)
250 ml
drained mozzarella
100 g
sautéed herbs
200 g
grated pecorino
200 g
& nbsp;
Bettina’s Video Recipe in the Kitchen