Sourdough Pizza

This is sourdough pizza, that ruin for us eating pizza anywhere in restaurants. It maybe need little bit of time with planning due to fermentation time but it is worth it

Feed your starter by taking 10g of active mother starter and add 60g of wholemeal flour and 40g of filtered watter. Leave it on side so it doubles in size.

Main dough for 2-3 pizza I make 2 pizza out of it.

Ingredients

420g of white italian shipton mill flour

40 g of wholemeal

40g of semolina

330g of filtered water

10g of salt

Method

Mix all of the flour with 300g of water and leave it on side for 1 hour. After that add the rest of 30g water, 10g of salt and 100g of starter and kneaded really well. I use the kneading machine for 10 min on mid/high speed. I would usually prepaired this dough in the evening 2 days before I would like to eat pizza. So once I kneaded dough i would put it in fridge to slow down fermentation next day i would take it out of fridge let it warm up to room tempreture and than make 4 series of stretch and fold in space of 2 hours, leave it 2-3 hours on the side and than back in fridge, till next day when I repeat the stretch and fold process and than put it bacik in fridge till next day when is ready to make pizza.

I have made pizza aswel after only one day in fridge and stretch and fold proces but the taste and puffines of pizza was slightly different.

I also make my own tomato sause which I cut red onion blanched than add tomato tin, 2 cloves of crushed garlic and once all simmered down I will blendid with while bunch of basil to creat thick paste, i also add cayenne pepper and salt but that is if you like pizza little bit spicy.

Added by: anazigo

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from birchwood cane.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from birchwood cane.

Related articles

Boules with poolish ferment

The little brother of a sourdough bread

My sourdough spelt and einkorn bread

Low in gluten, very healthy, fantastic taste,

Amazing 70% Hydration Slicing Sourdough Loaf with Rye

70% Hydration sourdough slicing loaf with rye, baked in an oblong covered baker/cloche - the perfect shape for the toaster and for sandwiches

Sunflower Sourdough

Shipton Mill's amazing Sunflower & Whet Flour delivers a delicious soft sourdough with a crisp crust and an open crumb

The simplest white sourdough bread

If you've always wanted to make sourdough but are afraid to try, this is the recipe for you! Because of its high hydration, this loaf is simple to make with a hand-held mixer and dough hooks