Evenly mix the wheat flour and cricket flour, then add salt and sugar while continuing to mix.
Add about half of the cold water, incorporate the yeast, and knead until you get a rough dough. Add the remaining half of the water in 2-3 stages, until you get a smooth dough.
Place the dough in a closed container and let it rise for 6-8 hours at room temperature, or up to 18-24 hours in the refrigerator.
About 2 hours before baking the pizzas, portion the dough: divide it into 2-3 equal parts and form balls, which you will let rest covered for another 2 hours.
Preheat the oven to 250°C, placing an inverted baking sheet on the top rack, and start rolling out the dough.
With your fingers, push the air trapped in the dough ball from the inside outwards, forming the crust.
Place the rolled-out pizza on a sheet of baking paper, top it as you like, and finally bake it at 250°C for 3 minutes on the lowest rack and another 3 minutes on the top rack.
Italia
| Energy (kcal) | 196.3 |
| Carbohydrates (g) | 43.61 |
| of which Sugars (g) | 1.55 |
| Fat (g) | 0.41 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 6.62 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.42 |
