dough
impasti
eem-PAH-stoh
A good impasto (dough) requires patience — proper fermentation (lievitazione) is critical for pizza and bread. Many Italian bakers use slow, cold fermentation lasting 24-72 hours.
Lavoro l'impasto per la pizza almeno dieci minuti.
I work the pizza dough for at least ten minutes.
L'impasto deve lievitare per almeno due ore.
The dough needs to rise for at least two hours.