1 oat sourdough mixture for 2: sourdough pizza and bread

Sourdough pizza is made from #sourdoughstarter (mix of water and flour) which is a culture of yeasts and beneficial bacteria (#lactobacilli) that naturally occur in bread flour. Unlike other types, sourdough contains lactic acid, which neutralizes levels of phytates because it lowers the pH of the bread. Consequently, essential minerals (such as calcium, magnesium, and iron) are more bioavailable.

Furthermore, sourdough pizza (and bread) is prebiotic, thanks to the kind of fermentation produced by its bacteria and yeast. Prebiotics are nutrients which contribute to the health of the as they feed the bacteria in the gut, improving digestion. The #glycaemicindex is also relatively low.

Load up with a proper amount of protein to get the proper balance for a meal not "so ou of track".

Starting from one big sourdough mixture, I made pizza for dinner, made bread ready to be baked the following monring.

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It all started Sunday early morning. Took out my sourdgouh starter from the fridge and I refreshed it.

It weighted 140 gr. I kneaded it with 80 ml of water and 70 gr of flour "type 1".

Place it in a bowl and let it rise.

After about 4-5 hours, take about 50 gr of starter and knead it with 50 gr of flour "type 1" and 25 ml of water to make a fresh sourdough starter to keep in the fridge untill next use. The rest is for your bread and pizza. My sourdough starter was 300 gr.

When I do bread or pizza I like to vary the combinations of the flours.

Ingredients:

300 gr sourdough starter

80 gr Manitoba flour (W480)

150 gr oat flour

170 gr whole wheat flour (W340)

360 ml water

1 tablespoon extra virgin olive oil

3 gr salt

1 tablespoon turmeric honey

Mix well all the ingredients with an electric beater. Move to a surface and shape the dough as a ball (use some flour to help you). Divide the dough in 2: I took 400 gr for the pizza (dinner for 3) and 700 gr for the bread. Cover and let it rise for a couple of hours.

After 2 hours, fold the dough like a book in every direction, cover and let it rise. Repeat a couple of times.

Pizza:

Take a tray and put some oven proof paper, brush it a bit of olive oil. Put the dough on top,

and with your hands and a bit of oil shape your pizza crust. Cover and wait for an hour or so. I topped my pizza with good quality diced tomatoes can, 130 gr ham, a fews anchovies (just for the part allocates for my dad!) 300 gr of lighter crescenza, oregano and some grated scamorza.

Baked at 200°C for about 18 minutes. Served with good quality fresh ricotta. Yummy!

Sourdough oat bread:

Place the dough in a bowl, cover and let it rest and rise overnight in the fridge. In the morning, cut the dough with a sharp blade on the top side. Bake at 180°C for 30 minutes on a tray, and 20 minutes without the tray.