Pizza dough

We love a good, thin pizza crust, and we do mean LOVE IT. It's fun to make, you can make it a few days in advance, which is great if you are hosting a party, or just don't have the time on busy weekdays. We usually make our dough 3 days in advance, or when we have the time one day in advance. Sourdough starter gives the dough a light, fluffy inside, and crusty outside. Perfection.

Ingredients

dough

500 g plain white flour, type 500 / type 00, plus for dusting

300 ml water

1 tbsp olive oil

200 g Sourdough starter

10 g sea salt

Tools and equipment

large mixing bowl

kitchen scale

cotton/linen cloth

baking stone

METHOD

day before baking

Prepare the dough one day ahead.
In a large mixing bowl mix the flour, water and the olive oil. Cover with a cloth and set aside for 30 minutes. Add the active sourdough starter and sea salt. Start to knead with your hands. Knead 15 minutes.
proofing

Let the dough proof in a bowl, covered with a cloth for 5 hours at a room temperature (18 - 25°C).
Divide the dough onto four parts, each weighting around 250g. Shape in a small round shape. Put the dough on a tray, cover with cloth and reserve in the refrigerator. The dough is now ready for baking. It can rest in a refriderator for up to 72 hours.
preheat your oven

Preheat the oven to the highest temperature. Twenty minutes before baking lightly dust a work surface with flour and stretch the dough in a pizza shape.

Tip

Use baking stone for baking pizza, if you have it. The stone also needs to preheat. Line the baking stone with parchment paper, bake the pizza directly on parchment paper.
bake and serve

Add your favourite topping and bake for 5 - 8 minutes on a baking tray, lined with parchment paper, on the highest temperature. Enjoy