Authentic tasting pizza that's well worth the wait.. Make the dough at least 24 hours you plan to cook.. The longer you leave it the better the flavour..
Organic Strong white flour 500g
Sourdough starter 200g
Fresh yeast 1g / 1/4 tsp of dried yeast
Filtered or Bottled Water 325ml
Olive oil 50ml
1-2 x Buffalo Mozzarella, torn or sliced.
6tblsp grated fresh Parmasan,
Sieved Tomatoes or Passata,
24 Basil Leaves, torn not cut at very last minute,
Italian Seasoning or dried Origarno,
Optional meat of choice ( I like Mortedella)
Flour & Semolina for dusting worktop & shaping pizza.
Put all the ingredients for the base into a bowl mix till incorporated, cover bowl with clingfilm and chill in fridge for at 24 hours or up to 3 days. About 2 hours before you plan to eat take out the dough and turn out onto a floured surface & knock out the air in the dough, devide into 6 and form into smooth balls. Flour a large tray and put the dough ball on the tray with space for them to prove, dust with more flour cover with a clean teatowl & leave to prove for 1.5 hours.
Put your oven at its highest setting 30 mins before your dough is due to finish its prove. If you have a baking stone get it in your oven when you turn it on or use a upside down baking tray so you have a nice flat surface.
When your dough is ready mix equal parts of semolina & flour together and dust your work top, if you have a bakers peel lightly dust it as well or use a chopping board or a thin tray. Carefully scoop up a ball of dough, it will be very soft and sticky, put it on to worktop and dust the top. Carefully push dough with fingers into a round and stretch to desired size, carefully put base onto peel or tray. Thinly spread the sauce on the base leaving some of the edge exposed, put on your basil & a sprinkle of the Italian seasoning , then the cheese, if using meat add it now, drizzle with oil. Carefully slide pizza onto the stone or tray in oven & bake for 6-8mins.serve & enjoy
*I'm not the pizza police so do the topping how you please..
Added by: Martin Luke Pomfret
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers