A delicious Margherita pizza made with sourdough starter for authentic flavor, lightness and digestibility. Perfect for the weekend.
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Mix the Manitoba flour and semolina, add the sourdough starter and the water (300 mL if you prefer a dough that is easier to work with).
Knead the dough and add the salt and oil. Let rest for 1 hour.
Do 3 sets of folds at 30-minute intervals, then shape into a ball and let rest in the refrigerator overnight.
In the morning, bring the dough back to room temperature and form dough balls of about 250-280 g. Let rise again.
Stretch the pizza rounds, pushing the air toward the crust with your fingertips.
Top with cherry tomatoes, salt, basil and oil, then bake at the highest temperature.
5 minutes before the end of baking, add fiordilatte, Parmesan and a drizzle of extra virgin olive oil. Grill well.
Add fresh basil before serving.
Oven
Mixing bowl
Resting in the refrigerator improves the rise and the flavor of the dough
Italia, Sicilia
| Energy (kcal) | 282.4 |
| Carbohydrates (g) | 59.03 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 1.03 |
| of which Saturates (g) | 0.17 |
| Protein (g) | 11.71 |
| Fiber (g) | 2.97 |
| Sale (g) | 0.78 |
