Pizza with Sourdough Starter: Half Margherita and Half with Tuna

Name: Pizza with Sourdough Starter: Half Margherita and Half with Tuna
Ingredients: 2 3/4 cups all-purpose flour (about 350 grams); 1 1/4 cups semolina flour (about 150 grams); 150 grams refreshed and doubled sourdough starter; 1 teaspoon sugar; 1 1/4 cups room temperature water (about 300 grams); 4 teaspoons olive oil (about 20 grams); 1 1/2 tablespoons salt

Rosanna Piemontese @cook_7981140

Vieste( Fg)

Pizza with Sourdough Starter: Half Margherita and Half with Tuna

Rosanna Piemontese @cook_7981140

Saved

Ingredients

2 3/4 cupsall-purpose flour (about 350 grams)
1 1/4 cupssemolina flour (about 150 grams)
150 gramsrefreshed and doubled sourdough starter
1 teaspoonsugar
1 1/4 cupsroom temperature water (about 300 grams)
4 teaspoonsolive oil (about 20 grams)
1 1/2 tablespoonssalt

Saved

Steps

1

Dissolve the refreshed and doubled sourdough starter in the water using a fork, add the other ingredients, and knead.
2

Let rest at room temperature for half an hour, fold the dough in thirds every 20 minutes for three times, and let rest for another half hour at room temperature.
3

Cover with plastic wrap and refrigerate for a minimum of 24 hours up to 72 hours.
4

Remove from the fridge and let rise for 4 to 5 hours. Shape into dough balls and let rise for another 2 to 3 hours, depending on the temperature.
5

Roll out and top with tomato sauce, salt, oregano, fresh onion, tuna, and olive oil.
6

Bake in a convection oven at 482°F (250°C) on the lowest rack, then move to the top rack for another 2 to 3 minutes.