Simple Sourdough Pizza | Episode 461

10:15

YIELD: 2 PIZZAS

PREP TIME: 24 HRS

COOK TIME: 8-10 MINS

TOTAL TIME: 1 DAY + 1 HR

Ingredients

Crust

475 g all-purpose flour
25 g whole-wheat flour or rye flour
380 g water, lukewarm
100 g sourdough starter
10 g salt

For each Margherita pizza

2 tbsp tomato sauce
70g mozzarella
basil leaves

Method

1. Place the water and starter in a large bowl. Stir with a spatula to combine. Add the rye flour, all-purpose flour and salt. Knead until the flour is completely incorporated. Cover with tea towel and let stand 30 minutes.

2. After 30 minutes have passed, dip your hand in water and pull the dough up and into the center. Fold the dough 4 times. Let the dough rest for another 30 minutes; then repeat the stretching and folding during 3 hours every 30 minutes.

3. After 3 hours, cover the bowl with a dry and a wet towel. Overnight in refrigerator for about 12 hours.

4. Remove the dough from the refrigerator. Dust the work surface with flour. Flatten the dough, then roll and divide and form in 2 balls. Cover the dough with a dry and wet towel and let sit for about 4 to 6 hours.

5. Preheat the oven to 275 C / 520 F and line 2 baking trays with parchment paper.

6. On a floured surface, oil your hands flatten the first dough. Pinch the edges together then fold the dough then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape.

7. Gently shape dough into a 10-inch round and transfer to the lined baking tray.

8. Top and bake: Spread 2 tablespoons of tomato sauce over the surface of the dough. Top with mozzarella pieces and basil leaves. Bake in preheated oven for about 8 to 10 minutes.

Repeat with remaining dough.

9. Remove from the oven, slice and serve.