Sourdough pizza

Name: Sourdough pizza
Yield: Makes 4 pizzas
Cuisine: British
Ingredients: 50 g active starter; 100 ml warm water; 100 g flour (00 or bread flour); 200 g levain; 310 ml warm water; 500 g 00 flour; 10 g salt

Sam Meadley @samm

Bristol, England, United Kingdom

Once you get into the habit of building the levain before bed, this is actually really easy to fit into your life. Tastes so much better than anything you’ll buy from a shop and it’s a lot of fun. My kids love it!

Sam Meadley @samm

Bristol, England, United Kingdom

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Ingredients

Makes 4 pizzas

Levain
50 gactive starter
100 mlwarm water
100 gflour (00 or bread flour)
Dough
200 glevain
310 mlwarm water
500 g00 flour
10 gsalt

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Steps

1

Day 1, build the levain. Mix the starter with warm water then incorporate the flour. I do this just before going to bed so it does its thing overnight. It should roughly double in size.
2

Day 2, make the dough.
Mix water and levain using your hand to incorporate. Squeeze through fingers to break it down.
3

Add the flour and salt and mix with your hand to form the dough. Knead for 10-15 mins until it’s starting to hold its shape, and has some elasticity. When you stretch it it shouldn’t tear.
4

Grease a bowl with olive oil and place your dough ball in the bowl to bulk ferment for at least 3 hours, cover with a damp tea towel.
5

After bulk fermentation, divide to form equal size balls and place on a tray to prove in the fridge. Ideally overnight, but if you’re in a hurry you will still get good results after a few hours.
6

Assembly time! Lightly flour a surface and roll out the dough to the desired size. I have 12” pizza trays and this recipe made 4.