Sourdough Pizza
What makes the perfect pizza? For me it is not about fancy ingredients, but about the beauty in its simplicity. A simple, well fermented dough, good tomatoes, maybe some garlic, oregano, fresh basil… When we take away all the fancy extras, we make room for the true values to shine. Something that perhaps doesn’t only apply to pizza but our self :)
Ingredients
Directions
- 1
Roughly dissolve the active sourdough starter in warm (not too hot!) water. Add the flour and salt and mix to form a dough with no dry patches remaining. Cover and leave to rest for 15 minutes.
- 2
Stretch and fold the dough, cover and leave to rise for 4-10 hours until the dough has almost doubled in volume. Keep stretching and folding whenever the dough has relaxed. The duration of fermentation depends on several factors such as temperature, starter and flour, so there is no exact time. The dough should have increased significantly in volume and smell and taste slightly sour.
- 3
Divide the dough into 4 parts using a dough scraper. Shape into balls, cover and leave to rise for another 1-3 hours at room temperature or overnight in the fridge.
- 4
In the meantime, preheat the oven (as well as a cast iron pan, pizza stone/steel or baking tray) to maximum temperature and prepare the toppings.
- 5
Coat the dough in a little flour. Then press the air into the edges with your fingers and stretch out the dough on the back of your hands.
- 6
Top the pizza and bake until the pizza is dark and crispy. Top with some fresh basil and enjoy!
