Pizza with onions

In a stand mixer or food processor, pour the Licoli sourdough starter and add three-quarters of the water, the malt, and the extra virgin olive oil. Add the flour and knead until the dough comes together. Gradually add the remaining water, and finally dissolve the salt in the last drop of water and let it absorb.

Turn the dough out onto an oiled bowl and let it rest covered for 30 minutes, then fold it twice with 30-minute intervals and then let it double in size at 20°C for about 4 hours.

Meanwhile, prepare the onions. Peel the onions, halve them, and place them in a bowl of water for 10 minutes. Then, slice them thinly and sauté them in a pan with extra virgin olive oil. Halfway through cooking, add the tomato pulp, season with salt and pepper, and cook over low heat for about 15 minutes.

Pour the dough into an oiled baking pan and spread it out with your fingers, not the palm of your hand, without deflating it too much. Then let it rise for about a couple of hours in the turned-off oven.

Remove the pan and heat the oven to 250° static for 10 minutes and in the meantime delicately fill the pizza with the onions, without deflating the dough and season with a drizzle of oil.

Bake the pizza at 250°C (480°F) for 10 minutes in a conventional oven or on pizza mode; the cooking time depends on your oven. Serve the pizza immediately while it's still hot, but if you have any leftovers, store them in the refrigerator. This pizza will stay soft even after two days.