My story, for what concerns sourdough pizza starts way long ago. I failed a million times and finally I succeeded. It started when I first tried to make the sourdough pizza in my home town Trieste, in Italy.
My background is from Napoli too, the kingdom of pizza.
Then you already know that my Grandpa Giuseppe was a baker too….
So I thought it must be easy to make a pizza with my heritage.
I WAS WRONG!!!
Sourdoughs were some of the most difficult doughs I’ve haven’t tried to achieve, but then suddenly I had a glimpse. I tried to make my secret dough using my wonderful active starter, which is fantastic for long fermentation and airy crumbs and crunchy crusts.
You might know me already and here I wanted to give you my secret recipe.
- 900 gr white Kialla flour
- 200 gr spelt Kialla flour
- 700 ml water
- 135 gr sourdough starter
- 26 gr salt
- 3 gr malt or sugar
- 50 gr of olive oil
I make sure that I feed the starter twice before preparing the dough.
Once the starter is nice, bubbly and active, dissolve it in the water, add the malt and mix for a minute.
Add the flower like it is snowing very slightly so that on the way down it collects Oxygen and the dough will result much lighter.
Mix in the flour until the dough is a bit crumbly. Add now the salt and the olive oil.
Knead the dough for 2-4 minutes or until smooth. Wrap it and put it on the side for 15 minutes.
Past this time make sure you fold it every 10 minutes for at least 5 times. Now wrap it again and put in the fridge for the next 2 days.
It’s now 2 days forward and your dough is very cold. Leave it out and after the first hour, start folding it as mentioned above.
Rest for another 2 hours and as soon it starts showing signs of growth portion it, into 250 gr size balls. Roll them properly.
Cover them and let them rise or sit for about 2-3 hours.
Now roll it or stretch it as you like, leaving the nice authentic puffed crust. Top the pizza with your favourite ingredients and get ready for baking.
Set the oven at a max temperature and bake between 5 to 10 minutes, or until it is golden and the cheese has melted.
Cut, enjoy and share
I wish you a happy bake and a tasty pizza.