Margherita Pizza with Sourdough

Margherita Pizza with Sourdough

Tempo di preparazione
Preparation time
- leavening excluded - 50 mins
4 People

For the dough:

350 g of flour 0 + 250 g of whole rice flour Molino Filippini

42 g of dried mother yeast

450 ml of water

2 teaspoons of salt

3 teaspoons of sugar

2 tablespoons of EVO oil

For the dressing:

400 g of peeled tomatoes

300 g of mozzarella

salt and oil to taste

oregano and basil to taste



Pour the flour, yeast, sugar, salt into a bowl and mix. Gradually add the water, continuing to mix with a spoon, and finally, add the oil. Start working the dough with your hands, rolling it out slightly and folding it back on itself, varying the direction, until you get a soft, elastic and homogeneous dough. Then give the dough a round shape and place it in a bowl, covering with a cloth or plastic wrap. Leave to rest for about 10 hours. The dough will grow, almost tripling. Once it has risen, turn the dough over onto a floured surface and spread it with your fingertips, gently spreading it and giving it the desired shape. Gently transfer it to a pizza pan lined with parchment paper and let it rest for another hour or so. In the meantime, heat the static oven to 220 ° and prepare the tomato sauce. Use the peeled tomatoes, mashing them with your hands and adding a little salt, oil, and oregano. At this point season the pizza with the tomato sauce and mozzarella and bake. Cook for about 20 minutes (timing may vary depending on the oven). Once the pan has been taken out of the oven, add a drizzle of oil and a few basil leaves.


Used in the kitchen for the preparation of bread, focaccia, sweet and savory dough, natural yeast, also called sourdough or sourdough, differs from brewer's yeast for its greater variety of active microorganisms including, in addition to yeasts, some lactic acid bacteria which produce lactic acid, carbon dioxide and secondary compounds such as acetic acid and ethanol. The lactic bacteria, in contact with the raw materials (water and flour), ferment, produce carbon dioxide and allow the so-called acidification of the dough, or the leavening of the dough. Mother yeast certainly has better qualities than other leavening agents, even more, evident when used with wholemeal flours, in particular, it allows greater bioavailability of high-quality proteins and greater solubility of fibers.

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