Pizza margherita (lievito madre)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

2 hours before starting, feed the yeast and let it rest until doubled in volume.

Step 2

Mix the flours, the yeast and most of the water with a spoon in a stainless steel bowl, until a dough starts to form.

Step 3

Mix some more than add the salt with a little bit of the remaining water and keep mixing. when the dough stops sticking to the spoon start kneading it by hand. Knead it until the dough is smooth and not sticky.

Step 4

Move the dough in a container coated with very little olive oil and let it rest for 3-4 hours. Fold the dough on itself 3-4 times every half hour.

Step 5

Divide the dough into dough balls of 240-250g each, using 00 flour to make sure they don't stick to the surface.

Step 6

Let the dough balls rest for at least 4 hours or until they have doubled in volume.