Dissolve the sourdough starter in 200 g of water, add the previously mixed flours, and continue adding a little water gradually.
When the dough has formed, add the salt and then the remaining water. Finally, drizzle in the oil.
Work the dough until smooth, transfer it to a work surface, and perform one set of folds.
Transfer the dough to an oiled bowl, then perform another set of folds directly in the bowl after 20 minutes.
Cover and let rise until doubled in size.
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.
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.
Fill the pizzas with your favorite topping, before or after baking.
Store the pizzas in an airtight container in the refrigerator for a maximum of 2 days. They can be reheated in the oven or microwave.
Italia, Veneto
| Energy (kcal) | 290.73 |
| Carbohydrates (g) | 62.09 |
| of which Sugars (g) | 2.03 |
| Fat (g) | 1.21 |
| of which Saturates (g) | 0.18 |
| Protein (g) | 10.29 |
| Fiber (g) | 4.63 |
| Sale (g) | 0.71 |
