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Pizza dough with Lievito Madre
Prep Time
1
day
day
2
hours
hours
30
minutes
minutes
Dauer:
1
day
day
2
hours
hours
30
minutes
minutes
Schwierigkeitsgrad:
Medium
Equipment
Pizza stone
Ingredients
10
g
Lievito Madre
30
g
Salt
600
ml
Cold water
50
ml
Olive oil
1
EL
Sugar
1
kg
Flour
, Tipo 00
Instructions
Mix 10 g Lievito Madre with 100 g flour, the sugar and approx. 50 ml water. Leave to ferment for 2 hours.
Dissolve the salt in 550 ml cold water.
Place 900 g flour in a large bowl. Work the Lievito Madre mixture into the flour. Then gradually add the salt water to the flour and knead well.
When everything is well kneaded, work in the olive oil.
As soon as the dough is elastic and no longer sticky (after approx. 10 minutes of kneading), cover and leave to stand at room temperature for 3 hours.
Then shape the dough into 8 equal-sized balls, cover and leave to rise in the fridge for 21 hours. Then leave for another 3 hours at room temperature.
Now shape each ball - either with your hands or a rolling pin - into an evenly round pizza.
Top as desired and bake in a preheated oven at the highest temperature - ideally on a pizza stone.