I have left the instructions for toppings very vague as you can really go to town and add whatever you like. One of my favourite pizzas is with plain tomato sauce, mozzarella and fresh basil. So simple but so tasty. The pizza pictured was created as I didn’t have those things at the time and resorted to defrosting the leftovers from a spicy meatball meal with some jalapenos, chorizo slices and cheddar cheese thrown into the mix. Again, a fantastic combo but the star of the show is really the pizza base. Sourdough starter gives the dough a light, fluffy inside and crusty outside with a flavourful tang and great chew. Perfect for dunking into a healthy portion of garlic mayo too!
Makes 3-4 pizzas
- 500g strong white bread flour
- 300ml lukewarm water
- 120-200g starter dough, depending on how liquid yours is (see my sourdough starter page for the recipe)
- 10g salt
DAY BEFORE BAKING:
- Prepare the dough one day ahead. In a large mixing bowl mix the flour, water and the olive oil. Cover with a cloth and set aside for 30 minutes. Add the active sourdough starter and sea salt. Start to knead with your hands. Knead 15 minutes.
- Let the dough proof in a bowl, covered with a cloth for 5 hours at a room temperature (18 – 25°C).
- Divide the dough onto four parts, each weighting around 250g. Shape in a small round shape. Put the dough on a tray, cover with cloth and reserve in the refrigerator. The dough is now ready for baking. It can rest in the fridge for up to 72 hours.
DAY OF BAKING:
- Preheat the oven to the highest temperature. Twenty minutes before baking lightly dust a work surface with flour and stretch the dough in a pizza shape.
Use a baking stone for baking pizza, if you have it. The stone also needs to preheat. Line the baking stone with parchment paper, bake the pizza directly on parchment paper.
- Add your favourite topping and bake for 8-12 minutes on a baking tray/pizza stone, lined with parchment paper, on the highest temperature.