PIZZA IN TEGLIA alta idratazione: La Ricetta di Malati di Pizza

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often more affordable.

Mix sourdough starter and water in a large bowl until combined.

Add all-purpose flour and salt to the mixture and stir until a rough dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 4-6 hours at room temperature.

Once doubled in size, punch down the dough to release the air.

Divide the dough into two equal portions and shape each into a ball.

Let the dough balls rest for 30 minutes, covered with a cloth.

Preheat the oven to 475°F (245°C) with a pizza stone inside for at least 30 minutes.

Roll out one dough ball on a floured surface to your desired thickness.

Transfer the rolled-out dough to a pizza peel dusted with cornmeal.

Top with sauce, cheese, and toppings of choice before sliding onto the preheated stone.

Bake for 10-12 minutes until the crust is golden and crispy.

Remove from the oven and let cool for a few minutes before slicing.

Cooking Techniques

Spice Level:

Allergens