Sourdough Pizza


100g sourdough starter

400g strong white flour

7g table salt

260g tepid water (warm water)

dried rosemary & oregano (optional)

  1. In a large bowl, weigh out the flour, salt, and herbs. Mix this to combine. Then, mix together the starter and tepid water.
  2. Add wet ingredients into the bowl. Use a wooden spoon or hands to combine everything.
  3. Cover the bowl with a damp cloth or cling film and leave it at room temperature overnight (8 to 10 hours). The next day, covered it in a plastic bag and place it in the fridge. The longer you leave it in the fridge the tangier the flavor. It’s best used between 24 to 48 hours.
  4. When ready, tip the dough onto a floured surface and divide it into 4 equal pieces and shape them into tight round balls. Cover with a tea towel and leave to rest for an extra two hours.
  5. Preheat an oven on Intensive Bake 250˚C with the baking tray. Also, start heating a cast-iron pan or surface on your hob (stovetop) at a high temperature.
  6. Dust your worktop with a little flour and flatten and stretch the dough either with your hands or with a rolling pin. A wine bottle does the job too.
  7. Place the rolled dough on then dusted hot pan, and cook for at least 5-6 min (this will make the pizza a bit more firm at the bottom). Add your tomato sauce, vegan feta maybe?, and desired toppings, and then transfer into the oven.
  8. Transfer the pizza to your baking tray that should be hot in the oven. If you don’t have a pizza peel, the easiest way is to slice it on top of some baking parchment. Bake for 10 – 15 minutes, or until your preference, meaning browning the edges.
  9. Serve with plenty of olive oil, basil and chili flakes.



Sourdough Pizza

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