Catherine's Roman Holiday


Pane Casalingo

Traditional dough for Tuscan home-made bread

Pane Casalingo


  • 1 kg Roma Pasta and Pizza Flour
  • 40g of yeast
  • 2g salt
  • 450ml water


  1. Preheat the oven to 170°C.
  2. Mix the flour, 40 g of yeast (previously melted in luke warm water), 2g of salt and water as needed to make a soft dough that does not stick to your hands.
  3. Knead for about 10 minutes with your hands, or 5 if you use a machine.
  4. Leave to rest for 3 hours, divide into loaves of about 500 g, cover with a towel and allow to grow for 20 more minutes.
  5. Bake for 45 minutes.

View other recipes by Gianluca Pardini

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