PIZZA WITH MOTHER YEAST

Identity Card of the Recipe

203 KCal Calories per serving

Ingrediants

For pasta

400 g of Manitoba flour
120 g of fresh mother yeast
About 250 ml of water
1 teaspoon of sugar
2 tablespoons of extra virgin olive oil
10 g of salt

For the filling

50 g of sweet gorgonzola
30 g of walnuts
30 g of dried tomatoes
150 g of mozzarella
200 g of tomato puree
1 teaspoon of oregano

Materials Needed

Scale weighs food
Sieve
Transparent film
Baking tray
Baking paper
Pizza cutter wheel

Preparation

Please note
To prepare this recipe we used a homemade sourdough made from flour and grape must. For the complete recipe, click HERE.
Once ready, the mother yeast should be kept in the fridge and cooled at least once a week.
How to proceed before using it in the recipe?
Remove the mother yeast from the fridge and wait half an hour for it to reach room temperature. Cool the mother yeast using the same part of flour and a dose of water equal to half. Wait 4 hours before proceeding with the preparation of the dough.

In a large bowl, sift the Manitoba flour and mix it with the sugar. In the center, add the mother yeast and the oil, then mix with the warm water until the mixture is very smooth, free of lumps and soft. Add the fine salt as the last ingredient.

Alternative to mother yeast
Those who wish can still prepare the pizza using brewer's yeast instead of mother yeast: in this case, we recommend 2 g of dry brewer's yeast (to be mixed directly with the flour) or 6 g of fresh brewer's yeast (to be dissolved in water. before adding it to the remaining ingredients).

Place the ball of dough in the bowl, cover with cling film and let it rise in a warm environment and away from drafts for a couple of hours or more, until the dough doubles its volume.
Take the dough and spread it with your hands on a rectangular plate (30 x 40 cm) greased with oil or lined with baking paper: to facilitate the drafting, it is advisable to gradually spread the dough with the help of the fingertips. The use of a rolling pin is not recommended.
Let the dough rest again in a warm environment, such as in an oven that is off but with the light on, near the fireplace or near the radiator, but away from drafts. Let the dough rest for 4-5 hours, until it appears very soft and swollen.

Please note
The leavening times of doughs with mother yeast are longer than those containing brewer's yeast: carbon dioxide, in fact, develops more slowly, therefore it requires a longer rest time.

Preheat the oven to 200 ° C (static).
Meanwhile, distribute the tomato puree on the surface of the leavened dough.
When the oven has reached temperature, bake the pizza base for 15 minutes.
Quickly remove the mixture with the tomato and finish with a filling of your choice (eg dried tomatoes, gorgonzola, walnuts, oregano and mozzarella, in this case).
Bake again for another 10-15 minutes, depending on the type of oven. Remove the pizza from the oven, cut with the wheel and serve in slices.

Alice's comment - PersonalCooker

There are those who let the dough rest in the fridge, those who perform three re-mixes, those who roll it out immediately and the kitchen without letting it swell. I have proposed to you mine: I hope you liked it!

If you don't have the yeast for pizza, you can try Irish Soda Pizza

Nutritional values and Health Comment on the recipe

Pizza with sourdough is a food that falls within the group of single dishes.
It has an average energy intake, provided above all by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates tend to be complex, mainly unsaturated fatty acids and proteins above all with medium-high biological value.
The fibers are relevant and the cholesterol is not very significant.
Pizza with sourdough is a food that should only be used sporadically in the diet against overweight, hyperglycemia and hypertriglyceridemia.
It is to be avoided in case of lactose and gluten intolerance.
It could be included in the lacto-ovo vegetarian diet but not in the vegan one.
The average portion of Pizza with sourdough (as a single dish) is about 300-400g (610-810kcal).