Sourdough Pizza
Sourdough Pizza Dough
240 grams ounces sourdough starter (see recipe) (fed at least 24 hours before)
100 grams water
350 grams Strong white flour
100 grams white flour
15 grams salt
Dough for 4 x 12-inch pizzas or 5 x 9-inch pizzas
Tomato Sauce for Pizza
2 medium red onions - diced
4 garlic cloves - crushed
20 cherry tomatoes – finely chopped
1 tablespoon dried oregano
500ml water
2 tablespoons tomato puree
2 pinches sugar
Garlic Bread
8 Garlic cloves
3 springs rosemary
1 tablespoon garlic olive oil
1 pinch of sugar
Sourdough Pizza Dough
1. Mix the flours and salt in a bowl. Add the sourdough and water. Mix with dough hooks until it pulls away from the side of the bowl.
2. Rest for 3 to 4 hours.
3. Cut dough into 4-5 pieces depending how big you want the pizza. Turn each piece out on a floured surface, folding and kneading three or four times until it becomes a smooth ball. Place each piece in a tub with high sides with cling film on top to allow them to double in size.
4. Once doubled refrigerate for 24-48 hours before you want to shape into pizza
5. Shape using knuckles under the dough, but before middle gets too thin stretch crusts on a board with flour and semolina flour.
1. In a saucepan lightly fry the diced red onion and garlic until soft.
2. Add the chopped tomatoes, puree, oregano and water and put to simmer.
3. Once the tomatoes are very soft, put all the mixture through the colander to strain the tomato skins.
4. Put mixture back onto heat, and add sugar until it reduces to thick consistency ready to spread for pizza.
5. Allow to cool before spreading.
And just so you know, one ball of mozzarella will do two 2.5 pizzas.
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If you've got any tried and tested recipes of your own that you want to share, then please get in touch with our webmaster by email.