Another dangerous path of culinary adventure that requires tightrope level skills to maintain the balance between joyous deliciousness, and an inevitable descent into morbid obesity. Thankfully, unlike flatbreads, this recipe takes many hours to execute, which will hopefully prevent it becoming a regular go-to carb snack.
There are literally thousands of sourdough pizza recipes out there that use wildly different methods, but this is the first time I’ve really been happy with the end product and content that it will give consistent results.
I think it’s fair to say that the cooking method is probably more important than the ingredients for once – controversial, and something I never imagined I’d be writing.. If you’re lucky enough to have a proper wood-fired oven, you’re likely to get great results with literally whatever kind of dough you’ve got going. For me, the little burnt bubbles and flecks around the crust are the holy grail of pizza, and almost impossible to achieve with a crappy conventional oven.
If, like the majority of the population you don’t have access to a fabulous oven, I’d recommend at the very least investing in a decent baking stone and getting it as hot as your conventional domestic oven will possibly take you.
- 300g sourdough starter (See HERE if you don’t already have one)
- 15g salt
- 500g strong white flour (I particularly like Tipo ’00’ and always use organic)
- 250g water
Like anything in the sourdough world, this recipe is all about time.
Make sure your sourdough starter has been fed recently and is raring to go – bubbly, lively and buoyant if you drop a teaspoon of it in water.
Mix together all of your ingredient and then knead the dough for about 10 minutes until smooth and silky.
Split your dough into three (or more) and shape it into tight balls. Pop them into the fridge (covered) until the following day. This is where the sourdough culture really does its thing, developing your dough and taking it from pedestrian to the sublime.
The following day, your dough is going to need a few hours out of the fridge (still covered) to come back up to room temperature.
Stretch or roll out your dough to the desired thickness using plenty of fine semolina and you’re all set and ready to go.
Add your toppings, bosh it in your super-hot oven and cook until it looks done and on the verge of burning.
TOTALLY. UP. TO. YOU – but just don’t overload it, or you’ll end up with a pie. If you’re making a few, you may as well make the first a classic tomato, mozzarella and basil margarita to act as a gauge and really show-off your dough.
If you’re looking for a faster (and slightly less awesome) pizza, click HERE for a non-sourdough version.
As ever, get in touch via here or social media if you have any questions, suggestions or special requests!
2 thoughts on “Sourdough Pizza”
what should I do to prevent wet almost like raw dough where it meets the filling, please?
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I imagine that’s down to the temp of your oven not being high enough (and also, don’t put too much topping on)