Delicious pizzas made with a cereal-based dough, perfect with your favorite topping.
Step 1 of 8: Dissolve the sourdough starter in 200 g of water, add the previously mixed flours, and continue adding a little water gradually.
Step 2 of 8: When the dough has formed, add the salt and then the remaining water. Finally, drizzle in the oil.
Step 3 of 8: Work the dough until smooth, transfer it to a work surface, and perform one set of folds.
Step 4 of 8: Transfer the dough to an oiled bowl, then perform another set of folds directly in the bowl after 20 minutes.
Step 5 of 8: Cover and let rise until doubled in size.
Step 6 of 8: After rising, divide the dough in two, transfer to two baking trays with plenty of oil, and stretch it with your hands until it covers the entire tray.
Recipe by
In summary: Allergens detected: Gluten
Step 7 of 8: With a dough scraper, cut fairly large strips, flatten them a little more, and bake at 300° for 10 minutes in the middle section and another 10 minutes in the lower section.
Step 8 of 8: Fill the pizzas with your favorite topping, before or after baking.
| Average values | Per 100 g |
|---|---|
| Energy | 1,296 kJ310 kcal |
| Fat | 4.29 g |
| of which saturated fatty acids | 0.62 g |
| Carbohydrates | 60.16 g |
| of which sugars | 1.96 g |
| Fibre | 4.49 g |
| Protein | 9.98 g |
| Salt | 0.7 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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