Dissolve the yeast in lukewarm water with the pinch of sugar to make the starter
Mix the flour with the durum wheat semolina in a bowl and add the starter. Mix and stir slowly for 7-10 mins.
Extensively need until it is smooth and no longer sticky
The finished dough should rest for at least 5 hours in the fridge, and should double in size. In the cold the dough proves slower than in the heat and can be stretched better and rolled thin.
Cover the dough with cling film or put in a freezer bag. It is important that the dough does not dry out.
Before rolling out the dough should warm up for about an hour at room temperature. Roll thin then bake
Put ingredients such as salami or ham only on the pizza after it is mostly baked. They are otherwise dry and lose flavour.
Ingredients like onions and mushrooms contain lots of water so are best fried before adding to the pizza.
In italy buffalo mozzarella is not used due to price. To improve the taste, use 250g mozzarella and 50g parmesan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (332g)
|Recipe Makes: 1 Servings
|Calories from Fat: 84 (29%)
|Amt Per Serving
|Total Fat 9.3g
|Saturated Fat 1.4g
|Monounsaturated Fat 6.2g
|Polyunsanturated Fat 1g
|Total Carbohydrate 42.7g
|Dietary Fiber 13.7g
|Sugars, other 29g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 286
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