One of the Italian specialties that has managed to take over the world thanks to its essential goodness and scope for adaption with endless ingredients: the pizza. Famous and appreciated all over the planet, you can make a good pizza only if you pay scrupulous attention to the dough. That is why we are introducing the starter dough, a ‘pre-dough’ which is added to the main mixture in a 30 per cent proportion. In the final mixture it has the function of providing more large bubbles, more taste, more crunchiness and greater pliability. Many of you may know it as ‘lievitino’. Try preparing some starter dough for yourself before making homemade pizza: the end result will be more soft, smooth and tasty, but also more digestible. Once the starter dough has been made, you prepare the dough for your pizza by adding it directly to the ingredients that you normally use to make pizza ...
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Put in a mixer the flour, the starter dough, the yeast and water. Knead thoroughly. Then add salt and oil. When finished the dough should be a nice pliable ball. Put it in a container and then shape into balls to make pizzas.
Add yeast to the dough and stir in well, then add the oil and mix again. Then add salt and knead in the food mixer for 5 more minutes.