Pizza con lievito madre. Unomattina in famiglia Chi fa da sé di Lucia Cuffaro

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has fewer calories, while shredded mozzarella is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free, while pecorino is often less costly.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach offers a similar flavor profile with added nutrients, while dried basil is more economical.

Prepare the first dough by mixing 100 g of pasta madre, 200 g of flour, and 150 ml of warm water. Let it rise for 8-12 hours.

After the first rise, add 200 g of flour, 150 ml of warm water, 1 tablespoon of salt, and 3 tablespoons of oil to the first dough. Optionally, add 1 boiled potato or 4 tablespoons of milk for a softer pizza.

Let the second dough rise for 2 hours.

Shape the dough and add your desired toppings before baking.

Cooking Techniques

Spice Level:

Dietary

Allergens