Ingredients (for 3 pcs):
- 200 g of sourdough
- 330 g Ruggeri pizza flour
- 200-250 ml of water (depends on the flour you use, start with 200 ml)
- 30 ml of extra virgin olive oil
- 5 g of salt
- 3 gr of Ruggeri active roasted malt
Ingredients for filling:
- 200 ml of tomato puree
- Pan-fried potato wedges (fresh, not frozen)
- sausage
- scamorza
In a bowl dissolve the sourdough starter with the active malt in the water, then add the flour, oil and finally the 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 three equal parts (I usually weigh them), form three balls and place them on the floured baking tray, flour them, cover them with cling film and a cloth 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, the cloth and leave to rise for another 3 hours. Take a ball and roll it out with your HANDS, remember, do not use a rolling pin because the result is different, rolled out with your hands it comes out a completely different thing, just like the one in the pizzeria, in fact better. Once the dough is rolled out, fill it as desired, this time I used tomato sauce, sliced sausages, scamorza cheese added a few minutes before the end of cooking together with the potatoes. Heat the empty pizza express on 2 ½ for 10 minutes, then after the time has elapsed, put the pizza in the oven and set the thermostat to 3, they come out perfect.
