Here’s my recipe for a Sourdough Pizza Base,
240g active sourdough starter at 100% hydration
10g olive oil
If anyone wants to know more about Sourdough, let me know. I’m always happy to talk about the subject and share my knowledge and experience. Just leave a comment below.
Before you begin, place a pizza stone (or similar; I actually use quarry tiles from a builder’s merchant), in the oven and preheat to 200°C.
Mix the ingredients together, working in the flour until you have a soft dough. If the dough gets too dry, add some more starter or a few drops of water.
Let the dough rest for 30 minutes. A large rise is not crucial at this stage.
Roll the dough out into a flat round shape, thickness depending on your preferences.
Prebake the dough by sliding the dough onto the stone in the oven for about 5 minutes.
Remove the pizza crust from the oven and rub a bit of olive oil on top of the crust to keep it from getting soggy.
Top with whatever you like and return to the oven to bake for about 15 minutes, or until the edge of the crust is golden and the cheese is melted.
Here’s the pizza base before and after its prebake,
And my toppings of choice
Parmesan and Yarg Cheese,
Cooked Ham, (Not a veggie option)
and more Cheese, Parmesan and strong Cheddar this time,
After 15 minutes in the oven at 250°C, it was ready to eat,
with a salad of Watercress and Tomato.
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I’ll be back on Monday with another Blog Hop, have a great weekend.