- August 2020
- Makes 4 x 22-24cm regular pizzas.
- Hands-on time 30 minutes, plus several hours resting and proving.
Sourdough pizza takes a little more time than dough made with instant yeast, but the results are worth it. This recipe is easy to make and doesn’t involve much more effort than a little forward planning.
If you’re not yet a sourdough fanatic we’ve given an option for using regular yeast, but recommend a long prove to get maximum flavour in the crust! Bellissimo.
- 28.9g (10.9g saturated)
- 79.2g (4.4g sugars)
This recipe is wonderful cooked in a pizza oven but the pan and grill method works fine.
Tips from founder of the renowned Ooni pizza ovens:
Can you substitute other flour for bread flour?
Yes, you can use all-purpose plain flour, but you’ll need to reduce the amount of water by about 5% (13g less than in the recipe overleaf).
How long can you leave the doughballs to prove (rise) in the fridge?
Once you’ve shaped your doughballs you can cold-prove them in the fridge for between 8 and 72 hours, then bring the doughballs back up to room temperature (about 2 hours). If the dough isn’t at room temperature before you start stretching, it will be too tight to stretch.
Can you freeze leftover dough?
Yes: put the balls in the freezer on baking paper and open-freeze for an hour. Remove and tightly wrap each ball in cling film, then freeze for up to 3 months. To use: unwrap, then thaw at room temperature for 5 hours with the cling film loosely draped over to stop a skin forming.
Tricks for getting a thin, crisp crust
It’s best to stretch rather than roll. Once you’re ready to stretch, push your fingers into the centre of the dough – don’t be afraid to use strength. Push all the way out to the edge so the crust (or cornicione) is filled with air. This ensures the perfect, pillowy crust. Use your knuckles to stretch the dough from underneath and let gravity do the work as you rotate the base. For the perfect thin base, hold up the stretched dough to the light to check how translucent it is. For a Neapolitan-style base, you should be able to see quite a lot of light coming through.
If you don’t have a starter (a tangy homemade culture that nurtures wild yeast and adds the sour flavour) it’s simple to make one. All you need are three ingredients: strong white bread flour, rye flour and water – plus patience as you need 8-9 days for the starter to develop. If you prefer you can use commercial yeast to make the dough – replace 50g sourdough starter with 5g (1 tsp) fast-action dried yeast.
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