Pizza base with starter dough

Today we have been to San Martino Buon Albergo (VR) to visit our friend the expert pizza maker Renato Bosco at his pizzeria ‘Saporè’. And as always, he taught us something new .... some tricks of the trade to make your homemade pizza or focaccia absolutely superlative! Today’s top tip is called ‘Poolish’ starter dough ..... let’s see what it is! It’s a starter dough that must be added to the main dough in an amount equivalent to 20% -30% of the total volume. Its function is to give crunchiness, aroma and taste to the dough. The starter dough is made with 500g of water, 500g of flour and 10g of yeast. It is then left to mature for 6-8 hours, and then added to the second and main dough which will make a really fabulous pizza or focaccia, with just the right balance between crunchiness and tenderness. And now, with your starter dough, let’s make a really superb base for a pizza or focaccia!

Ingredients

  • plain flour 500 grams
  • water 300 millilitres
  • brewer's yeast 15 grams
  • salt 15 grams
  • oil 20 grams
  • starter dough 250 grams Prepared with 550g of water, 500g of flour and 10g of yeast

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Traditional Puglia

Traditional Puglia

Apulian black chickpea

Apulian black chickpea

Quince jam

Quince jam

Favolosa FS17 monovarietal extra virgin olive oil

Favolosa FS17 monovarietal extra virgin olive oil

Rosè Brut sparkling wine from organic grapes

Rosè Brut sparkling wine from organic grapes

Handmade Potatoes and Rosemary Taralli

Handmade Potatoes and Rosemary Taralli

Favololio, extra virgin olive oil from Favolosa 500ml

Favololio, extra virgin olive oil from Favolosa 500ml

Flavored oil obtained by pressing whole garlic cloves

Flavored oil obtained by pressing whole garlic cloves

Information
20 minutes Total time
Serves 5 persons
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Preparation

Start by preparing the starter dough, whose purpose is to provide crunchiness, aroma and taste to the basic dough. The starter dough is made by mixing 500g of water, 500g of flour and 10g of brewer's yeast. It is then left to rest for 6-8 hours. At this point we are ready to prepare our base for the pizza. Put the flour, matured starter dough, yeast and water in a food mixer. Mix the dough, then add salt and then oil. Put the mixture in a container and leave it to ferment for 4h.

Tips
Don’t use common flour to make your pizza base with starter dough: the final result will depend on the use of flour with a W measure of greater than 300 and the relationship between resistance and elasticity of 0.5.
Trivia
A pizza base made with starter dough gives rise to a very liquid dough mixture, due to the large amount of water present - namely 1 litre of water for 1 litre of flour.

Step by step

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