Saffron Pizza Dough
Procedure
Ingredients · Servings 6
- 1 kg Type 1 flour
- 30 g Sale
- 1 tablespoon honey
- 8 tablespoons extra virgin olive oil
- 600 ml Water
- 1 sachet of saffron
- 150 g of sourdough starter or 7 g of dehydrated yeast
Method · 3 h
- Prepare a mixture with warm water, oil, saffron, and honey. Mix well. Combine the flour and salt and add the liquid mixture. Add...
- Prepare a mixture with warm water, oil, saffron, and honey. Mix well. Combine the flour and salt and add the liquid mixture. Add...
- Prepare a mixture with warm water, oil, saffron, and honey. Mix well. Combine the flour and salt and add the liquid mixture. Add...
- Prepare a mixture with warm water, oil, saffron, and honey. Mix well. Combine the flour and salt and add the liquid mixture. Add...
- Prepare a mixture with warm water, oil, saffron, and honey. Mix well. Combine the flour and salt and add the liquid mixture. Add...
- Prepare a mixture with warm water, oil, saffron, and honey. Mix well. Combine the flour and salt and add the liquid mixture. Add...
- Prepare a mixture with warm water, oil, saffron, and honey. Mix well. Combine the flour and salt and add the liquid mixture. Add...
- Prepare a mixture with warm water, oil, saffron, and honey. Mix well. Combine the flour and salt and add the liquid mixture. Add...
Prepare a mixture with warm water, oil, saffron, and honey. Mix well.
Mix the flour with the salt and add the liquid mixture.
Add the yeast and knead for at least 10 minutes.
Leave to rest covered or in the oven at 38°C for about 30 minutes.
Take the dough and knead again for a few minutes, then leave it to rest until it doubles in volume.
Divide the dough into 6 pieces of about 250 g each. Add a little more sourdough starter.
Shape the dough into balls, sprinkle with semolina and let it rise again for about 1 hour.
They are ready to be rolled out and seasoned.
