Ingredients (for 2 pizzas):
Preparation
I had a sourdough starter that I looked after for 4 years, then unfortunately the 2012 earthquake kept us away from home for 6 months and I had to abandon it, I have to say that this active sourdough starter is not bad at all, I found it very good. Since I have the pizza express I do nothing but experiment with pizza recipes, but this one both with normal yeast (which I will post later) and with sourdough starter is my absolute favorite, the PERFECT one! I have known this recipe for many years, Claudia (Nanino) had posted it on a cooking forum.
In a bowl mix the flour and the sourdough starter, the pinch of sugar, add the milk, water, oil and salt, knead first with a fork, then turn the dough out onto a floured pastry board and work it with your hands until you get a nice smooth and homogeneous dough, divide it into two equal parts (more or less 220 g each) form two balls and place them on the floured baking tray, flour them, cover them with cling film and a tea towel and leave to rise for 3 hours, take the balls, deflate them and knead them again, put them back on the baking tray, flour them, cover them with cling film and a tea towel and leave to rise for another 3 hours.
Take a ball and roll it out like they do in a pizzeria, that is with your HANDS, I recommend, do not use a rolling pin because the result is different, rolled out with your hands it comes out completely different, just like the one in the pizzeria, in fact better in fact we do not buy it anymore. Once the dough is rolled out to the same size as the pizza express paddles, flour them, place the pizza on top and garnish it as desired, put it in the pizza express and cook it for five minutes.
I usually heat the empty oven on 2 ½ for 10 minutes, then after the time has passed I put the pizzas in the oven on 3, they come out perfect, just like in a pizzeria!!
