We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Sourdough Pizza Dough

Overnight levain pizza dough

Like this? Share it with your friends.


Report abuse

Makes 5 dough balls

Indgredients

Pizza flour- 900g

Water- 620g

Mature active levain- 180g

Salt- 20g

Method

1. Autolyse the flour and water for 20-30 minutes

2. Mix in the salt and levain with a wet hand

3. Fold the dough 3-4 times over the next 2 hours then set aside for a further 10 hours (overnight)

4. Divide the dough into 5 medium tight balls and dust with flour

5. Chill for 5/6 hours

6. PIZZA

 

The dough will keep in the fridge for 2/3 days covered

Added by: Oliver Needham

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

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.

Deliveries

 

Keep safe and well

The Shipton Millers