PIZZA WITH SOURDOUGH. A completely natural delight
For those like me who are intolerant to chemical yeast, it is a real godsend. Very digestible, completely natural, and delicious, I can finally eat pizza with peace of mind, without fear of side effects. Sure, the preparation takes a bit of time, but it’s really worth it. Sourdough pizza is an ancient Italian pizzeria recipe – and it’s excellent!
To make it, a leavened dough is used, but without adding brewer’s yeast, allowing you to regulate fermentation and obtain a kind of bread made of wheat, flour, water, and a sourdough starter. The preservation period is about 8-10 hours: this allows a good amount of flavors to develop and the ingredients in the dough to be well absorbed. It can also be cooked in a wood-fired oven – it is the most traditional recipe and perhaps the one with the best flavor. If you are a pizza enthusiast, you absolutely cannot miss this version.
Below are other leavened recipes:
- Difficulty: Easy
- Cost: Economic
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 214.99 (Kcal)
- Carbohydrates 33.29 (g) of which sugars 0.69 (g)
- Proteins 7.90 (g)
- Fat 6.33 (g) of which saturated 3.27 (g)of which unsaturated 0.51 (g)
- Fibers 1.65 (g)
- Sodium 473.55 (mg)
Indicative values for a portion of 127 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for sourdough pizza
- 2 1/2 cups All-purpose flour
- 1 cup Water
- 3/4 cup Sourdough starter
- 1 tbsp Extra virgin olive oil
- 1 tsp Salt
- 1 cup Tomato pulp
- 1 Buffalo mozzarella
- to taste Capers
- to taste Anchovies in oil
- to taste Olives
- to taste Salt
- to taste Oregano
Tools
- Baking Tray Ballarini Professional Rectangular Tray, Aluminum Iron, 40 Cm, Aluminum, 40 x 30 x 3 cm, 920 grams
- Bowl Chuner Set of 4 Stainless Steel Kitchen Bowls with 4 Sizes (0.7 l/ 1.2 l/ 1.8 l/ 2.5l) Stackable and Dishwasher Safe, Kitchen Bowl Set, Kitchen Utensils Bowl for Kneading Salads
In the morning refresh the sourdough starter, leave it at room temperature for a few hours, in the afternoon we start preparing the pizza dough.
Put the water in a large bowl, add the sourdough starter in small pieces, the flour, oil, and salt. Mix everything with a wooden spoon, continue with your hands to combine, cover the dough with a towel and let it rest for about 15 minutes. Take it back, turn it over on a well-floured board, with durum wheat flour, make folds by turning the dough towards you, until it no longer sticks to your hands, form a ball. Let it rise in the fridge in a covered bowl for 24 hours. The next day, take the dough out of the fridge one hour before processing.
Once ready, spread the dough with your hands on a well-floured board, then transfer it to a baking tray covered with oiled parchment paper. Season with the tomato and bake in a preheated oven at 482°F for 5 minutes on the lower rack or on a baking stone. Remove the pizza from the oven, garnish it with mozzarella, anchovies, and more as desired, bake again on the middle rack for 15 minutes
