Pizza con lievito madre /PIZZA WITH SOURDOUGH STARTER

VI mostro nel dettaglio come ottenere una pizza alta e soffice con il lievito madre. Una pizza leggerissima anche a casa e senza l'uso di un'impastatrice.
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Ingredienti:
320 gr farina "00"
180 gr manitoba
250 gr acqua
165 gr lievito madre
10 gr sale
20 gr olio EVO
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Traduzione in inglese
PIZZA WITH SOURDOUGH STARTER

INGREDIENTS
320 gr flour “00”
180 gr Manitoba flour
250 gr water
165 gr sourdough starter
10 gr salt
20 gr EVO oil

DOUGH
Whisk warm water, sourdough starter, EVO oil in a bowl. Gradually, add half flour. While mixing, add salt and the remaining flour. When the dough is homogeneous, fold it and let it rest, covered with a cloth, for 15 min.
Take a lightly floured pastry board and fold the dough into thirds. If the dough is sticky, put some flour on it.
Roll out the dough on a bakery tin greased with oil and let it rest for 15 min (pour some oil on the dough too). Stretch the dough gradually (don’t “force” the dough).
When the dough is completely stretched, let it rise in oven that is off with a pot of hot water (78°F/80°F) in it, for 8/10 hours.
Once the dough is ready, heat the oven to 482°F. Stretch the dough lightly with fingertips before sprinkling it with tomato sauce.
When the oven is ready, bake it for 15 min.
In the end, take your pizza out of the oven to put mozzarella and a dash of EVO oil on it. Bake it again until the mozzarella is melted.
Your pizza is ready!

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