Sourdough Pizza

Posted by under Recipes

8oz Starter
7.8oz Bread Flour
1tsp Salt
1Tbsp Olive Oil

Temperature 450F
Makes two 12-14″ crusts

Mix the starter with most of the flour and the olive oil. Start to mix, add the rest of the flour if the dough looks too wet, add a touch of warm water if it looks too dry.
Once the dough is combined then add the salt (never add the salt directly on top of the starter, it will kill the yeast).
Knead for approximately 10 minutes, or until smooth and the gluten is fully developed.
Divide into two even balls and place in greased bowls. Roll around the bowl a little to fully coat the ball in oil.
Cover and leave to rise.
Roll out and stretch onto the (well greased) pan you’re using.
It’s now ready to make pizza!

Technically this dough doesn’t need any proofing at all. However leaving it to proof for a couple of hours will help develop the sour flavour.

Comments are closed.