The best sourdough pizza | Bake crispy pizza without a stone oven

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We love the pizza fluffy and with crispy crust. The dough gets its best taste from the fermentation in the refrigerator for at least 24 hours. During the fermentation process, phytic acids are broken down in the cereals, making the dough healthier and more digestible.

I wish you a lot of joy while baking

Recipe sourdough bread:
Recipe sweet bread Challa:
Recipe bread roll with garlic:
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150ml warm water
60g wheat sourdough
1/2 teaspoon salt
1EL Olive oil
250g wheat flour

200g peeled tomatoes
pinch of salt
1EL Olive oil
50g grated cheese
50g salami
1/2 zucchini
Cover the dough and leave it in the refrigerator for at least 12-24 hours.
To store the sourdough : 50 ml of water, 50 g of wholemeal wheat flour, keep in the fridge
Leave one hour in a warm place.

Bake the pizza in a preheated oven at 250 C for about 20 minutes.
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