{"id":21648,"date":"2018-07-01T06:37:33","date_gmt":"2018-07-01T04:37:33","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21648"},"modified":"2024-06-27T20:57:42","modified_gmt":"2024-06-27T18:57:42","slug":"pizza-dough-with-sweet-starter","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/07\/pizza-dough-with-sweet-starter\/","title":{"rendered":"Pizza Dough with sweet Starter"},"content":{"rendered":"

\"DSC_36083\"<\/a>I already baked Pizza in a lot of variants. And as I like to test new recipes, today I present you a variant with firm dough and sweet starter<\/a>.<\/p>\n

The use of an rather firm dough has \u2013 especially when you bake in a wood fired oven \u2013 the advantage of easy handling. To archive a bubbly crust requires a well proofed preshaped doug. As I learned from a pizzaiolo the dough balls are in perfect condition, if you turn them and there is a lot of small and middle sized bubbles at their bottom. Big bubbles aka \u201choles\u201d are not so good as they tend to make the dough base uneven. Forming the dough base is very easy if the dough balls are well proofed, too, because the gluten network is relaxed at this point.<\/p>\n

Due to the sweet starter and a long cold fermentation in the fridge, the flavour is\u00a0 complex with subtle notes of lactic acid.\u00a0 It adds a deepness to the pizza flavour which makes it to a favourite of mine!<\/p>\n

<\/p>\n

Pizza dough with sweet starter<\/u><\/h1>\n

f\u00fcr 4 middle sized Pizza<\/p>\n

Sweet Starter<\/a><\/p>\n