A delicious Margherita pizza made with sourdough for an authentic taste, lightness, and digestibility. Perfect for the weekend.
Mix the Manitoba flour and semolina, add the sourdough and water (300 mL if you prefer a dough that's easier to work with).
Work the dough and add the salt and oil. Let it rest for 1 hour.
Perform 3 rounds of folds at 30-minute intervals, then shape into a ball and let it 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 them rise again.
Roll out the pizza discs by pushing the air towards the edge with your fingertips.
Top with cherry tomatoes, salt, basil, and oil, then bake at the highest temperature.
5 minutes before finishing baking, add fiordilatte, parmesan, and a drizzle of extra virgin olive oil. Broil well.
Add fresh basil before serving.
Oven
Mixing bowl
Resting in the refrigerator improves the dough's rise and flavor
Italia, Sicilia
| Energy (kcal) | 192.74 |
| Carbohydrates (g) | 39.3 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 2.13 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 5.9 |
| Fiber (g) | 1.28 |
| Sale (g) | 2.08 |
