As of: January 19, 2024, 6:30 p.m
By: Clara Kistner
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With the slightly spicy sourdough pizza base, some fruity tomato sauce and high-quality mozzarella cheese, the perfect, easily digestible Margarita pizza is baked.
Preparing a traditional Italian pizza dough is actually not particularly complicated.
With the more digestible version with a pizza base made from slightly spicy sourdough, you can practice patience.
Because the preparation is tough, especially when it comes to the rest periods between the individual work steps.
But the hard work should pay off.
When baked correctly, the pizza tastes just like an Italian one, even without a pizza stone or wood-fired oven.
Breads, rolls, pizza dough and pastries – prepare sourdough easily
Before the actual sourdough can be prepared, a starter is required, the so-called starter.
The starter acts as a kind of precursor to the actual sourdough.
It is made from flour and water and houses a mixture of bacteria and wild yeasts, writes
Dasbackstübchen.de
.
Alternatively, the sourdough starter can also be purchased online or in a supermarket, organic store or drugstore.
With a little fruity tomato sauce, selected ingredients and melt-in-your-mouth mozzarella cheese, the sourdough pizza tastes simply delicious.
(Symbolic image) © Addictive Stock/Imago
Starting material can be stored in a sealable jar in the refrigerator for about a week.
Part of this base is then kneaded into the dough and baked into bread, cakes or pizza.
According to Fairment.de
, it is reactivated
with flour, water and heat as part of the preparation of the actual dough.
Ingredients for the easy-to-digest pizza with a sourdough base
For about four pizzas you will need:
For the sourdough:
50 g active sourdough starter (wheat)
50 g whole wheat flour
50 g pizza flour 00
100g lukewarm water
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For the pizza dough:
200 g prepared sourdough (from the first step)
465 g pizza flour
35 g whole wheat flour
300g cold water
1 tsp honey
15g salt
Some olive oil
Buy sourdough ready-made
Making your own sourdough requires memorization and takes time.
If you want to make this recipe easier, use ready-made sourdough
(promotional link).
It tastes just as good and even beginners can easily bake pizza dough with it.
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This is how you bake the easy-to-digest version of the Italian classic
To make the sourdough, first knead both types of flour with the active sourdough starter and lukewarm water (around 24-26 °C) in a large mixing bowl.
Let the dough rest, covered, at around 28 °C for about three to four hours so that the volume at least doubles.
The actual pizza dough can then be prepared.
To do this, add some water, flour and honey to the ripened sourdough in the mixing bowl.
Gradually knead in the water and salt until the desired, medium-firm consistency of a smooth pizza dough is achieved.
The dough is then covered again and should rest at around 28 °C for another two to three hours.
In the first 90 minutes, every half an hour, pull the dough up the sides and fold it in the middle.
Stretched and folded evenly, the dough can then continue to mature.
After the two to three hours, put it in the fridge and let it rest for 20 to 24 hours.
After 24 hours, remove from the refrigerator, form into four equal-sized balls and let rest, well covered, at room temperature for about three hours.
The volume should have increased again over time.
Preheat the oven and a baking tray to at least 250 °C top and bottom heat about 30 to 40 minutes before baking.
Roll out dough balls with a little flour and cover as desired.
Then bake the pizzas in the preheated oven for about ten minutes, depending on the oven and toppings.
Bon appetit!
Another Italian classic that can also be baked with easy-to-digest sourdough is sourdough ciabatta without yeast.