METHOD
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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).
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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.
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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.
TipUse 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
