This recipe is an amazing alternative to your average yeast based pizza. For the best results you have to prepare the dough at least two days in advance!
Ingredients
Sourdough
The following recipe is for 7 pizzas a 250g:
- 250g mature wheat sourdough starter
- 1kg fine ground wheat flour
- 500g water (if your sour dough starter has a 1:1 water/flour ratio)
- 25g sea salt
- 35g olive oil
Instructions
Dough
Mix all ingredients except for the oil together on a low speed until the water got absorbed from the flour. Let the dough rest for 20-30 minutes. Afterward knead the dough for 3 minutes on mid level speed. Afterward add the olive oil and let it knead for 6 minutes. Once the dough looks ready, higher the speed and let it knead for additional 3 minutes.
Let the dough rest for 20-40 minutes, depending on the room temperature, before portioning it.
Forming and Resting
Put the dough on a non floured surface and cut it in half. Take one strip and form balls at the end by pressing the dough under it with your thumb. Once the ball has the right size cut it off with your hand by squeezing it. Place the balls on a lightly floured closeable container. Put it in the fridge for at least 1 full day, however I do recommend to let them rest for two full days (fridge with 6 degrees Celsius).
Flattening
After resting in the fridge the dough has to rest at room temperature for at least one hour before usage. This allows the dough to rise and will result in a way more fluffy result.
To form the pizza dough, put one ball on a floured surface and flatten it with your hand palm or fingers until it is only 1cm thick.
Stretch the dough by pulling with one hand from below and holding the dough back from above with the other. Rotate the dough a bit and redo this step.
Once you can fit both hands on the dough, flatten it further by laying both hands on top of it and stretching outwards. Rotate the dough and redo the stretches.
Do not flatten the full dough but keep it a bit thicker on the outside. This will allow the dough to rise later on.
