Follow this recipe for guidelines and make it your own!
makes about 2-3 small-medium pizzas
ingredients
*rough estimates
1 cup each / equal parts W350 and whole wheat flours [sub all-purpose gluten-free flour & adjust measurements as needed]
1 cup organic whole milk [warmed]
1 tsp leavening/dried yeast
1tsp honey
1 Tbsp extra virgin olive oil [plus extra for greasing as needed]
1.5 tsp salt
1/2 cup sparkling water [add last & adjust as needed]
instructions
Whisk flours together until well combined.
Warm milk enough to melt yeast — stir in remaining ingredients except sparkling water and let sit for about 5 minutes.
Add milk mixture to flour using a standing mixer with a dough hook on medium high, pouring in sparkling water before a dough ball starts to form.
Knead on high for about 5 minutes [about 10 minutes by hand] – if dough sticks, add a bit more flour to the mixing bowl until the dough ball is shiny and springs back when you touch it.
Use a bit of olive oil to remove the dough and lightly coat the ball, cover tightly with tea towels in a bowl overnight/for 24 hours in a warm/draft-free area.
Follow remaining instructions for baking here.
sardinian secrets:
- Use a mixture of equal parts W350 and whole wheat flours.
- Use organic whole milk instead of water – heat it lightly before using, stir in the yeast/leavening, let it cool a bit before stirring in the honey.
- Add about 1/2 cup of sparkling water last during the mixing process.
lucia’s toppings:
- tomato sauce, oregano, mozzarella
- extra virgin olive oil, pecorino or mozzarella, arugula
- [not pictured] tomato sauce, mozzarella, tuna, thinly sliced onions – all cooked together [trust me, it’s delicious]
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