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Sourdough Pizza

Recipe for two pizzas

- Canadian Strong White Bread Flour: 250g
- Italian White Flour - Type 00: 250g
- Organic Semolina: 25g
- Salt: 5g
- Water: 163ml (65% hydration)
- Organic dried yeast: just the tip of a teaspoon
- Starter (100% hydration, Stoneground Organic Wholemeal Flour): 100g
- Extra Virgin Olive Oil: 25ml

Simply mix all the ingredients in a bowl (by hands or with a bread mixer) for a very short time and until the extra virgin olive oil is fully absorbed.

Cover the bowl with clinge film (better if it's a glass bowl cause the clinge film sticks to it) and put in the fridge overnight and for circa 24h - i.e. make the dough one day before pizza day.

24h later, take the dough out, divide in 2 pieces of approx 280g to 290g each, shape in a ball form by folding and stretching, sprinkle some flour on top and set aside over some semolina flour (so they won't stick to the surface). Cover with a clean cloth and with a warm blanket and prove for 60 to 90 min.

Pre-heat the oven with a pizza stone in it at its max temp (mine is 250C, the hotter the better), note that it'll take approximately 30 min for the oven to reach the temperature with the pizza stone in, consider that for the final stage of proving.

Have all the toppings ready, when the oven is at the right temperature, prepare your pizza with all the toppings of your choice, keep in the oven for 7 min (adjust for the actual temperature of your oven) and serve. Get on with the next pizza.

Mamma mia! Enjoy!

P.S. I'd love to add a picture, but I'm not sure how to do it!