Sour­dough pizza

BBC Good Food - - Update -

IN THE BE­GIN­NING We’ve long been a na­tion of pizza lovers, but the pizza bases in restau­rants and su­per­mar­kets are usu­ally made us­ing a tra­di­tional pizza dough (made from flour, yeast, oil and sea­son­ing). THEN In 2008, Franco Manca opened in Lon­don’s Brix­ton, mak­ing de­li­cious wood-fired piz­zas with a sour­dough base. Founder Giuseppe Mas­coli ex­plains why: ‘Sour­dough is sim­ply bet­ter. It’s tra­di­tional, while com­mer­cial yeast is a newer in­gre­di­ent. With sour­dough, you have longer fer­men­ta­tion and a slow rise. In this process, the starch dis­ap­pears and the pro­teins are pre-di­gested so you end up with a highly di­gestible prod­uct. You can re­ally taste the flavours hid­den in the flour’. NOW Franco Manca rapidly ex­panded thanks to the pop­u­lar­ity of its au­then­tic­tast­ing piz­zas, thought­fully sourced in­gre­di­ents and low price. Sev­eral in­de­pen­dent pizze­rias fol­lowed suit. TRY IT YOUR­SELF Franco Manca cur­rently has 40 sites in Lon­don and the South-east, or try Flour & Ash (Bris­tol), VIP (Brighton) or Dou­ble Zero Pizze­ria (Manch­ester).

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