Dissolve the sourdough in 200 g of water, add the previously mixed flours and continue to slowly add a little water.
When the dough has formed, add the salt and then the remaining water. Finally, add the oil in a thin stream.
Knead the dough until it is smooth, transfer it to a work surface, and fold it over itself.
Transfer the dough to an oiled bowl, fold it over itself again in the bowl after 20 minutes.
Cover and let it rise until it doubles in size.
After rising, divide the dough in two, transfer to two baking trays with plenty of oil, and spread it with your hands to cover the entire tray.
Using a dough scraper, cut fairly large strips, press them down a bit more, and bake at 300°C for 10 minutes in the middle and another 10 minutes at the bottom.
Top the pizzas with your favorite toppings, either before or after baking.
Store the pizzas in an airtight container in the refrigerator for up to 2 days. They can be reheated in the oven or microwave.
Store the pizzas in an airtight container in the refrigerator for up to 2 days. They can be reheated in the oven or microwave.
Italia, Veneto
| Energy (kcal) | 206.68 |
| Carbohydrates (g) | 41.09 |
| of which Sugars (g) | 1.27 |
| Fat (g) | 2.57 |
| of which Saturates (g) | 0.38 |
| Protein (g) | 6.1 |
| Fiber (g) | 2.57 |
| Sale (g) | 1.73 |
