Easy to make sourdough pizza bases which are almost foolproof. You will need a minimum of 4 hours to make the bases, but in cooler temperatures it may take a little longer. Alternatively you can make the dough over a longer period of time in increase the flavour complexity of the base by allowing a longer fermentation. You can choose what you prefer, I tend to go for a medium fermentation of between 6-8 hours to get the texture and flavour I personally enjoy for my pizzas.
Makes 3 pizzas
- 15g starter, refreshed 10-12 hours prior to use
- 25g strong wholemeal flour
- 25g strong white flour
For the dough
- 100g strong wholemeal flour
- 400g strong white flour
- 8g salt
- The night before making pizzas, mix the starter, flours and 50ml filtered water together in a jar. Leave for 10-12 hours at room temperature.
- The next day, mix the two flours in a large flat bottomed dish.
- Measure 300ml tepid water (25°C) and add 100g starter refreshed the night before. Mix till homogenous and add to the flour, mixing well.
- Leave covered with a tea towel for 30 minutes.
- Measure 75ml tepid water and add the salt, mixing till dissolved.
- Add to the autolysed mixture and mix till evenly distributed.
- Cover and leave for 45 minutes.
- Complete 1 coil fold, cover, and rest for 45 minutes
- Repeat 3 more coil folds 45 minutes apart.
- After resting for 45 minutes after the fourth coil fold, tip the dough out onto the work surface and dust liberally with a 50:50 mixture of rice flour and white flour.
- Divide the dough into 3 equal portions and flip each portion so it is flour side down.
- Working with one piece at a time, fold the corners into the centre, trying to incorporate as little flour as possible whilst creating tention in the skin. Use a dough scraper to help. Repeat with the remaining dough.
- Place the dough balls on the dusted work surface and cover with a clean tea towel and leave to rest for 30 minutes.