Margherita Pizza with Sourdough

Preparation

1. STEP 1 OF 8

   Mix the Manitoba flour and semolina, add the sourdough and water (300 mL if you prefer a dough that's easier to work with).

2. STEP 2 OF 8

   Work the dough and add the salt and oil. Let it rest for 1 hour.

3. STEP 3 OF 8

   Perform 3 rounds of folds at 30-minute intervals, then shape into a ball and let it rest in the refrigerator overnight.

4. STEP 4 OF 8

   In the morning, bring the dough back to room temperature and form dough balls of about 250-280 g. Let them rise again.

5. STEP 5 OF 8

   Roll out the pizza discs by pushing the air towards the edge with your fingertips.

6. STEP 6 OF 8

   Top with cherry tomatoes, salt, basil, and oil, then bake at the highest temperature.

7. STEP 7 OF 8

   5 minutes before finishing baking, add fiordilatte, parmesan, and a drizzle of extra virgin olive oil. Broil well.

8. STEP 8 OF 8

   Add fresh basil before serving.

Suggestions

• Oven

• Mixing bowl

General Information

Analysis

Macronutrients (100 gr)