Sourdough Pizza
Servings: 1 12" pizza
Ingredients
For the dough
- 125 g Strong white bread flour
- 25 g Sourdough starter
- 80 ml Water tepid
- 3 g Sea salt
- 1/2 tbsp Olive oil
- 1 tbsp Semolina Rimacinata for dusting
For the sauce
- 1 tbsp Tomato puree
- 100 ml Chopped tomatoes
- 1/4 tsp Dried oregano
- 1 g Granulated sugar equals to 1 tsp
- 1 cloves Garlic minced, optional
For the toppings
- 80 g Mozzarella torn
- 1/4 Red onion sliced
- 5 g Fresh basil 1 tbsp, chopped
- 1/4 Roasted red pepper from a jar, sliced
- 40 g Prosciutto or Nduja
- 20 g Rocket
- 20 g Parmesan shaved
- 30 g Olives black or green, halved
- Sea salt to taste
- Cracked black pepper to taste
Method
- Place the strong white bread flour, sourdough, tepid water, sea salt and olive oil into a bowl. Mix until a rough dough forms.
- Tip onto a work surface and knead for 8–10 minutes until smooth, elastic and slightly tacky. Cover and leave to prove for 1 hour, or until risen.
- Meanwhile, make the sauce. Place the tomato puree, chopped tomatoes, oregano, sugar and garlic, if using, into a bowl and mix well.
- If using vegetables or cured meats with a high water content, cook them briefly in a pan to remove excess moisture.
- Divide the dough into equal portions and shape into dough balls. Lightly dust the work surface or trays with semolina, then stretch each dough ball into a pizza base.
- Spoon a thin layer of sauce over each base, leaving a small border around the edge.
- Add the mozzarella and your chosen toppings. Season with sea salt and cracked black pepper.
- Bake in a preheated oven at 250°C for 6–8 minutes, until the base is crisp, the crust is risen and lightly charred, and the toppings are cooked through.