Pizza made with starter dough

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 ...


  • plain flour 1000 grams
  • water 700 millilitres
  • dough 300 grams
  • brewer's yeast 20 grams
  • salt 20 grams
  • extra virgin olive oil 20 millilitres
10 minutes Total time
Serves 8 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!


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.

You absolutely must not make a mistake when choosing the main ingredient to prepare your starter dough: make sure you buy a flour with strength value above 300.
The definition of this starter dough is a dough made from water, flour and yeast with a rising that lasts at least 16 hours.

Step by step

**Click on the photos to access full step by step!