Sourdough Pizza in your Home Oven
- 1 kg Caputo 00 Flour- You can mix with a small amount of whole wheat or rye or semolina for extra flavour, but note the the dough may be slightly less light.
- 650 g Water
- 250 g Sourdough Starter
- 22 g Salt
- 10 g Sugar (optional)- I think this helps with caramelisation, esp in a home oven.
- 30 g Olive Oil
All in Mix – Time required, 45mins
1. Dissolve the salt, sugar (if using), and starter into the water. Add the oil, whisk well and add your flour blend. Bring the dough together and leave to rest for 40 mins. The dough should be fairly soft and pliable similar to playdough. The type of flours you are using can cause the amount of water to vary.
1. Place the dough in a lightly oiled bowl, do first set of S&Fs, and cover the bowl. Perform one set of S&Fs every half hour for a total of six S&Fs over 3 hrs. The dough should firm up, but be soft and less sticky.
1. Once the dough has doubled in volume, divide into 6 equal pieces of approx 320g and form smooth dough balls. Pull the edges of the dough all the way around to the centre, and tuck in so you are left with a tight ball with a smooth outer surface.
2. Brush the dough balls with olive oil, wrap each in cling film, put in a container or freezer bag, and refrigerate for a minimum of 2 hours before using, or better yet, overnight.
1. An hour or two before you want to make the pizza, take out the dough balls and allow to get to room temperature
2. A half-hour before baking, hand stretch your dough out on a lightly semolina floured pizza peel (or board) and allow to rest.
1. Place a pizza stone on to the top shelf of the oven/ or under the broiler/grill and start heating to the hottest setting. You can also cook these straight on the oven rack or on an oven tray if you don’t have a pizza stone.
2. Meantime, slide your pizza base into a heavy-based pan on the stovetop and cook on medium-high until the base is cooked and crispy but not too dark
3. During this time make your Neapolitan Sauce: hand-squeeze a tin of San Marzano tomatoes, add half teaspoon of salt, and a teaspoon of sugar. This is very tangy fresh sauce, so you don’t usually need much per pizza
4. Once the pizza base is lightly golden slide out and back on to the peel
1. Drizzle the top with olive oil then use a spoon to cover the base with a thin layer of sauce with a circular motion from the middle out
2. Distribute a big handful of mozzarella, and your toppings.
1. Place the pizza on the pizza stone on a rack in the oven or under a hot grill/broiler and bake for around 8 -10 minutes, until the cheese is lovely and melted and the edges of the crust are browning. You may have to turn the pizza to get all edges browned equally
2. Take out and place a couple of fresh, whole basil leaves on the hot pizza
This dough will keep for up to 4 days in the fridge but gets less bouncy.
If freezing do it after you have made your dough balls.