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SOURDOUGH PIZZA

Using up some of the sourdough starter discard, this recipe is super easy and if you make the dough today you can use it up within the next few days.


75gm starter

340gm flour

225gm water

15gm yeast

3gm salt


In a bowl add starter, flour, water and yeast. Mix to combine. Knead for a few minutes until combined.

Add salt and then knead for about 10 minutes or until your dough comes together and it lovely and soft.


Place in an oiled bowl. Cover.


Either rest on the bench until tripled in volume or pop in the fridge to use up within two days.


Take proven dough from bowl. Divide into 4. Shape each portion into a tidy ball. Set on a lightly dusted tray. Sprinkle with a little more flour and cover with gladwrap completely. Leave somewhere warm to double in size.


See instructional videos for rolling the dough.


Preheat oven to 240degrees


Once dough has been rolled transfer to a baking paper lined tray and put your toppings on.


Bake for 12-15 minutes.





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