Classic pizza with the flavours of the south and starter dough

One of the greatest successes in Italian cuisine is undoubtedly the pizza, a dish wish has won over young and old from all five continents. Wherever you go in the world it is always easy to find someone - maybe with interesting local variations - who makes a good pizza. Are you ready to create a special version using a proper starter dough, which you will then enjoy with your guests, a genuine homemade pizza with its triumph of authentic flavours and aromas? Have you ever heard of starter dough, or ever seen it made? Don’t worry because our friend Renato Bosco - a pizza maker - has thought of everything and prepared a detailed step-by-step guide to help you achieve an incredibly fragrant pizza, the queen of the culinary specialties of Southern Italy!


  • plain flour 1000 grams
  • water 700 millilitres
  • dough 300 grams
  • brewer's yeast 20 grams
  • salt 20 grams
  • extra virgin olive oil 20 millilitres
  • tomatoes San Marzano tomatoes, as many as you want
  • Buffalo mozzarella To taste
  • capers To taste
  • anchovies To taste
  • sausages To taste

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10 minutes Total time
4 minutes Active time
Serves 6 persons
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Put the flour, the mature starter dough, the yeast and water in a food mixer. Knead thoroughly. Then add salt and oil. The dough is finished when you get a nice elastic ball. Put it in a container to rise before making the individual balls for each pizza. When it has risen, pull the dough gently with your fingertips giving the pizza a round shape, leaving a ridge. Top with tomato, mozzarella, anchovies, capers and salami. Then bake at 300°C for 3-4 minutes.

If you want to use a starter dough to make pizza, it requires the use of a particularly strong flour. Search through our recipes to discover how to make the starter dough.
The sausage used in our recipe is from Castelpoto in the province of Benevento, and is characterized by a reddish colour.

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