Use up some unwanted sourdough mix to make a really great and so easy pizza
125g Shipton Mill strong white bread flour
2.5g Angelsey Sea Salt
2 heaped tblspns sourdough starter (discard)
1 good tblspn olive oil
85-90 ml cool water
A little extra flour & semolina for dusting
Mix all ingredients together in mixing bowl and using dough hook give a good 5-10 mins in mixer until dough leaves the bowl clean.
Put into a well oiled bowl and cover for a couple of hours until risen by at least twice the size. Turn out onto a board scattered lightly with flour & semolina, give a gew stretches and turns before rolling out into either one or two pizza bases depending what suits you. I go for two oblong ones which suits our eating habits. Place on an oven tray, brush with olive oil, cover and leave to rest for half an hour or so in a warmish place.
Add toppings as you see fit, starting with a tomato paste, sliced mozarella & tomatoes, maybe a few onions lightly softened in a pan, olives, grated cheese or whatever suits or you have in the fridge. Leave to rest as oven warms up to 200C and cook for 15-20 mins until the base is risen and golden and any cheese has melted.
Added by: Sheila Spence
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 generally be delivered by pallet.
Keep safe and well
The Shipton Millers