Sourdough Pizza Bases
These delicious sourdough pizza bases are thick and slightly chewy. They have so much texture and flavour that a simple topping is best. The dough itself is the star.This makes enough dough for two medium sized pizzas.
Ingredients
Levain
- 35 grams high-grade flour
- 35 grams water
- 35 grams mature starter
Pizza Dough
- 300 grams high-grade flour
- 200 grams water
- 8 grams salt
- 100 grams levain
Instructions
- Create the levain first by combing the starter, water and flour into a clean jar. Place a rubber band around the jar which will help indicate when the starter has doubled. This levain is using a ratio of 1:1:1If you are making the levain to rise overnight, you can change the ratios to 1:2:2 or 1:3:3 as your starter will be left to rise for a much longer time.
- Start the autolyse period when your levain has not quite finished rising. Add the main dough flour and water to a bowl and leave it to sit for at least half an hour.
- When the levain has doubled, add it to the dough as well as the salt. Use wet hands to squish it in well, then put the dough on a clean bench.
- Slap and fold the dough thoroughly for 6 minutes. Alternatively use a machine with a dough hook. (Video of slap and fold kneading is in the post).
- Place the dough in a glass or ceramic dish and leave it to sit for 15 minutes. After 15 minutes give it one set of coil folds to create a smooth ball of dough.
- Leave the dough to bulk ferment on the bench for 4 hours.
- After 4 hours, tip the dough on a lightly floured bench and cut into two even sized pieces.
- Lay a piece flat on the bench, take a side of the piece of dough and bring it into the middle. Continue with all the sides of the dough until you have created a little dough parcel. Now flip it upside down so the smooth side is showing. With the palms of your hands, spin the dough parcel around to create a circle. Repeat with the second piece.
- Place the dough balls on a floured tray in the refrigerater and cover with a damp tea towel. Cold proof it for 4 hours, or up to 24.
- 30 minutes before baking, remove the dough and allow it to come to room temperature. This will make it easier to roll out.
- When you’re ready to bake, preheat the oven to 230°C or 446 °F fan-bake or 250°C (482°F) regular oven and preheat a tray.
- Roll each piece of dough out on some baking paper, into a 20 cm circle. Once it’s rolled, starting from the middle, press the dough outwards so the inner circumference is thinner and there is a thicker crust around the pizza base.
- Add on your favourite toppings.
- Bake the pizzas for 12-15 minutes until puffed and browned to your liking.
Nutrition
Calories: 319kcalCarbohydrates: 66.8gProtein: 9gFat: 0.9gSaturated Fat: 0.1gSodium: 778mgPotassium: 94mgFiber: 2.4gCalcium: 15mgIron: 4mg
Tried this recipe?Let us know how it was!