For the recipe Sourdough Pizza
|1 Screw-Top Jar|
|Hand Mixer with Kneading Attachment|
|Dish Towel (fresh & clean)|
|Rolling Pin if needed|
|Clean Dish Towel|
|25 g||Sourdough Starter (from starter culture)|
|50 g||Pizza Flour (type 00) (Pizza Flour substitute: Bread Flour)|
|50 g||Lukewarm Water|
|400 g||Pizza Flour (type 00) (Another flour option: bread flour)|
|260 g||Lukewarm Water|
|Olive Oil for the baking tray|
For best results, prepare the sourdough in the morning, on the day before you wish to make your pizza. Approx. 20 hours prior to baking, mix the starter with pizza flour and water in a screw-top jar and let it rest for four hours in the oven at approx. 28 °C with only the lid on.
For the pizza dough, knead the sourdough with pizza flour, water and salt in a bowl for around 10 minutes using the kneading attachment on the hand mixer. Then cover with a clean dish towel and leave in a warm place for roughly 2 hours.
Every ½ hour, fold the edges of the dough from the outside in. Repeat this step several times.
Tips: Add extra flour to dust the surface before putting dough on it
Next divide the dough into two pieces, with each piece weighing roughly 250–300 g. Fold again and place on an oiled baking tray. Leave to rest, covered, in the fridge for another 12–15 hours, preferably overnight.
The following day, remove the dough from the fridge an hour before using. Then pre-heat the oven (top/bottom heat: 250 °C). On a floured work surface, shape the dough pieces into approx. ø 28 cm round pizzas by hand or with a rolling pin. Place on a baking tray lined with baking paper paper.
recipe.preparation.top.bottom.heat 250 °C
A consistently warm temperature (about 28 °C) for your sourdough can be achieved in the oven with the door closed and the light left on. But don’t turn on the oven temperature.
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