I love pizza and I enjoy experimenting with new doughs using different flours and toppings every time. For some time now, I have also been making “flavored” doughs and today I prepared a tomato pizza dough using simple tomato paste and the result was approved…
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 2 round pizzas
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1 cup All-purpose flour
- 1 cup Manitoba flour
- 1 pinch Sugar
- 0.5 oz Dried sourdough starter
- 3/4 cup Water
- 2 tablespoons Tomato paste
- 1 pinch Salt
Tools
- 1 Stand Mixer
- 2 Pizza Pan
Preparation of Tomato Pizza Dough
In a stand mixer, pour the two flours, all-purpose and Manitoba, the dried sourdough starter, and the sugar.
Dissolve the tomato paste in the water.
Start the machine and gradually add the water with the tomato paste. Then add the salt and knead for about ten minutes. Leave the dough in the stand mixer bowl, cover with a damp cloth and let it rise for 5 hours.
After the rising time, divide the tomato pizza dough into two equal parts. Grease 2 round pizza pans and spread the two doughs. Cover and let rise again for another 4 hours.
After the last four hours of rising, you can top the pizzas as you like and proceed with baking.
Useful tips
This dough is particularly suited for white pizzas.
Great for vegetable-based toppings.
Suggestions
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