*NOTE: This sourdough pizza recipe makes 1 large round or rectangular pizza, serves 2.
Ingredients:
| 50g | sourdough starter or discard |
| 100g | water |
| 150g | pizza flour, Tipo 0 |
| 5g | pink salt |
| 15g | extra virgin olive oil (EVOO) |
Method:
Day 1
| 1 | In a large bowl, mix sourdough starter or discard with water until you get a slurry |
| 2 | Add flour, salt and EVOO, mix till you get a shaggy dough |
| 3 | Wait 20 minutes, stretch and fold, cover |
| 4 | Wait another 20 minutes, stretch and fold again, cover |
| 5 | Leave dough out to ferment for four hours - 25°C is optimal, or overnight in an aircon room or fridge. |
Day 2
| 1 | Preheat oven at 250°C |
| 2 | Take fermented dough out from fridge, let it slide onto a parchment/baking paper |
| 3 | Use EVOO, shape dough (please see video above for demo) |
| 4 | Blind bake the sourdough pizza base for 5 minutes |
| 5 | Add your favourite toppings |
| 6 | Bake at 250°C for a further 10 minutes or until golden brown |
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