Advantages of Pizza Dough Explained

Sourdough not only gives pizza dough a unique flavor but also improves its shelf life and digestibility. To use sourdough in pizza dough, a pre-ferment known as "Biga" or "Poolish" should be prepared. A pre-ferment is a dough made from one part flour, one part water, and a small amount of sourdough starter culture. This is then fermented at room temperature for several hours or overnight. 

The fermentation process makes the dough lighter and gives it a more intense flavor. For pizza dough, a sourdough pre-ferment with a high content of wheat flour and a small portion of rye flour is suitable. However, the exact ratios depend on the specific recipe and the preferences of the baker. It is important to give the pre-ferment enough time to ferment to achieve optimal flavor development.

Another pre-ferment that can be used for pizza dough is the so-called "Lievitazione Naturale". This is an Italian pre-ferment made from wheat flour, water, and yeast, which is fermented over several days. Again, the longer the pre-ferment ferments, the better the result.

Ultimately, the choice of pre-ferment used for pizza dough depends on individual taste and preferences. There are many different ways to enhance the dough and give it a special flavor.