Ingredients, Recipes · 11 Marzo 2026
SOURDOUGH PIZZA WITH MAIORCA AND PERCIASACCHI FLOUR
Difficulty
Prep time
Cook time
Servings
Season
Sourdough Pizza with Maiorca and Perciasacchi Flour
Making homemade pizza is one of those simple acts that brings together tradition, care and quality ingredients. Here I share my homemade pizza recipe with Maiorca and Perciasacchi flour, two ancient Sicilian wheats that give the dough fragrance, lightness and authentic flavour.
This pizza combines stone-ground wholemeal flours, my sourdough starter, the intensity of Sicilian extra virgin olive oil and the sweetness of datterino tomato passata. The result is a fragrant pizza with a rustic yet balanced flavour, perfect for anyone who loves wholesome ingredients and recipes rooted in their local land.
One essential step is giving the dough a three-fold during proving, a simple technique that helps develop the gluten network for a softer, well-structured pizza.
This is my basic recipe, the one I make most often at home: a few ingredients, natural proving times and all the fragrance of my Sicily.
what’s
needed.
Metod:
Step by step
Dissolve the sourdough starter in the water in a large bowl, stirring gently.
Combine the two flours in another bowl.Gradually pour the water containing the dissolved starter into the flour bowl (or stand mixer) and work the dough until smooth.
Add the salt, followed by the extra virgin olive oil.
Keep kneading until the dough is soft and elastic.
Cover the bowl with a cotton cloth and leave to prove for a couple of hours.
Halfway through proving, take the dough and give it a three-fold: stretch it gently, fold one side towards the centre, then the other, and finally fold the latter over the first (watch the video recipe: ps://www.instagram.com/p/DVQnTgHCPkC/).
This essential step strengthens the dough, develops its structure and produces a softer, airier crumb once baked. After folding, return the dough to the bowl, cover and leave to prove until doubled in volume.
When the dough is ready, gently stretch it on a sheet of baking paper. Pour the datterino tomato passata into a bowl and season with a drizzle of oil, a pinch of salt and, if you like, a little oregano. Spread evenly over the dough. Bake at 190°C for about 20 minutes, then remove from the oven, add mozzarella or another cheese of your choice and bake for a further 15–20 minutes.
Finish with a drizzle of Sicilia extra virgin olive oil when the pizza reaches the table.
FEDERICA’S TIPS
For a light, airy pizza, let the dough guide you: wait until it has doubled in volume, then stretch it gently with your fingertips to preserve the air bubbles. Drain the mozzarella well and add it during the final stage of baking for a crisp base and a beautifully melted topping.
― storage and serving ―