Classic Pizza with Starter Dough using Superiore

Ingredients

880 g
Superiore Flour

200 gr
Starter dough

573 gr
Water

24 gr
Salt

24 gr
Extra Virgin Olive Oil

10 gr
Dried Sourdough

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Introduction

Type “00” Superiore wheat flour is suitable for all direct and indirect doughs with long fermentation, providing excellent elasticity. It is also particularly suitable for doughs matured at controlled temperature (refrigerator).

Proceedings

1. Place all the flour in the mixer and start mixing to oxygenate it. Add 200 g of starter dough, 500 g of water, dry yeast, and sourdough. After five minutes, add the salt and the remaining 73 g of water. Finish with extra virgin olive oil. Final dough temperature: 23 °C.

Bulk fermentation: for 30 minutes at room temperature.

Shaping: form balls weighing 240 g.

Proofing: 24 hours at controlled temperature (+4 °C).

Roll out on a floured surface.

Add toppings and bake at 350 °C for 2 minutes.