For a pizza different from the usual, try the saffron pizza dough. It pairs well with a “white” pizza topped with cheese, vegetables, or lard added after baking. If you like different doughs

YOU CAN TRY

Difficulty: Easy
Cost: Cheap
Rest time: 8 Hours
Preparation time: 15 Minutes
Portions: 2/4 people
Cuisine: Italian
Seasonality: All seasons

Ingredients

5.3 oz Manitoba flour
5.3 oz Type 0 flour
0.9 oz dried sourdough
1 packet saffron
0.85 cup water
1.4 tsp fine salt
as needed re-milled durum wheat semolina flour

Tools

1 Stand mixer
1 Aluminum baking pan

Saffron Pizza Dough Preparation

Pour Manitoba flour, type 0 flour, saffron packet, and dried sourdough into the bowl of the stand mixer.
Start at medium speed and slowly pour in about 2/3 of the water. Mix until almost all the water is absorbed.
Stop the mixer, add the salt and the remaining water. Restart and knead until a smooth and homogeneous dough is obtained.
Flour a bowl with semolina flour and place your saffron pizza dough inside. Cover with plastic wrap and let rise for 6 hours.
After 6 hours of rising, sprinkle a 35 x 35 cm pan generously with semolina flour and start stretching your dough.
Cover with plastic wrap and let rise for another 2 hours.
After the last 2 hours of rising, spread the dough to the edges and let rest for 10 minutes, then for a “white” pizza, bake in a preheated oven at 428°F for 10 minutes.
Then remove from the oven, top as desired, and finish baking for another 10-12 minutes.
And voilà… the saffron dough pizza is ready.