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Sourdough Pizza

A wonderful and easy sourdough pizza recipe. Whether you like it neapolitan style or american style this dough is beautiful.

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This recipe makes 6 dough balls and can be adjusted to give you however many you need.

Always weigh your ingredients in grams with a digital scale for best results.


1020g Shipton Mill 00 Pizza Flour

672g Water

204g Sourdough Starter at 100% hydration

24g Salt


1) Mix all the ingredients together.

2) Knead for 10 minutes using the slaf and fold technique or whatever technique works best for you. Don't be tempted to add any additional flour at this stage as you'll end up with a dryer dough that won't stretch as well.

3) Place into a bowl and leave at room temperature (22 to 24 celcius) for 3 hours. During this time perform 3 'stretch and folds'. To do this pull up on one edge of the dough and stretch it over the opposite side. Turn the bowl 90 degrees and repeat several times noting how this action strengthens the dough. The last 'side' wont stretch as much so don't pull too much as you may tear the dough. Repeat after 30, 60 and 90 mins. Again each time the dough will be stronger and won't stretch as far. If your room if cooler then leave the bowl in an oven that has been on for 1 minute or another warm place.

4) Divide the dough into approx. 290g portions and shape into tights dough balls.

5) Place the balls into a flour dusted plastic box or some other higher sided vessel like a glass oven dish etc. Leave some room between the dough balls but it's ok if they touch while rising. Dust tops with flour.

6) Refrigerate for 24 to 48 hours (or even longer if desired)

When ready to make pizza.

Remove a dough ball, or my this time a dough square, from the box and place onto a plate covered in semolina flour or just flour if you don't have semolina.

Flip to give a light coating on each side.

Either shape your dough into rounds using your preferred technique or use a rolling pin to roll into either a round or rectangle or whatever shape you end up with.

Once shaped transfer onto a piece of baking paper. The dough shouldn't tear or rip at this stage so you should be able to handle it and move it about.

Now top with your favourite toppings and slide into an oven on max.

I topped half of mine with goats cheese and caramelised red onion and the other half with ham, mozzerella and basil

For best results use a baking stone or steel and use convection rather than a fan oven.

If using a pizza oven such as an ooni use 4 to 5% less water as itll cook much faster.


Added by: Steven Rosam

Tags: Sourdough Pizza

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