100g sourdough starter
400g strong white flour
7g table salt
260g tepid water (warm water)
dried rosemary & oregano (optional)
- In a large bowl, weigh out the flour, salt, and herbs. Mix this to combine. Then, mix together the starter and tepid water.
- Add wet ingredients into the bowl. Use a wooden spoon or hands to combine everything.
- Cover the bowl with a damp cloth or cling film and leave 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.
- 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.
- 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 high temperature.
- 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.
- 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.
- 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.
- Serve with plenty of olive oil, basil and chili flakes.