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
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The Shipton Millers