100% Sourdough Pesto Pizza
Would you believe this pizza was baked in a home oven! Let me know if you need tips to cook pizza in a regular home oven!
Yield2 servings
Ingredients
Toppings
Directions
- 1
Mix water, levain and flour together until the flour is fully hydrated with no dry flour bits.
- 2
Rest for 30 min.
- 3
Add salt and mix it into the dough thoroughly.
- 4
Rest for 20 minutes.
- 5
1 set of stretch-and-fold
- 6
Rest the dough for 20 min.
- 7
Do 2 sets of coil folds, 30 min apart
- 8
Cold proof in the fridge overnight (12-36 hours)
- 9
Divide into 2 equal portions. Shape into balls.
- 10
Proof at room temp until double.
- 11
Shape the pizza and add your desired toppings with a drizzle of olive oil.
- 12
Bake at 250-300C for 5-10 min
