cooklybookly
Sourdough Pizza Base
Prep 30 minutes
Total 24 hours

There is just something lovely about making your own pizza.


Serves 9" pizza bases
US | Metric
Ingredients
  • 25 g Sourdough starter (or discard)
  • 140 g Room temp water
  • 200 g ‘00’ Tipo or Plain flour
  • 5 g Salt
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Day 1


1. (autolyse) In a large bowl mix the ingredients and leave for 30mins - 1hr.


2. Slap and fold the dough until its strengthened. (Slap the bottom of the dough downwards, folding the top over, then lift the dough up from one side and repeat)


3. Rest overnight in the fridge covered in cling film (16-20 hours)


Day 2.


4. Bring out the fridge and bench rest 20 minutes.

5. Divide and shape the dough into balls, place on a well floured a baking sheet, cover and Prove/Rest 2-4 hours before use.


Bristol born and love all things food. Whether it's watching cooking shows, collecting recipe books, creating my own recipes, cooking away in my kitchen or especially eating.


I've been home cooking around 10 years, especially cooking simple comforting food, using local and seasonal ingredients wherever possible from independent Bristol suppliers.


Sourdough Pizza Base

There is just something lovely about making your own pizza.


favorite
print
rate

Prep 30 minutes
Total 24 hours
Serves 9" pizza bases
US | Metric
Ingredients
  • 25 g Sourdough starter (or discard)
  • 140 g Room temp water
  • 200 g ‘00’ Tipo or Plain flour
  • 5 g Salt


Day 1


1. (autolyse) In a large bowl mix the ingredients and leave for 30mins - 1hr.


2. Slap and fold the dough until its strengthened. (Slap the bottom of the dough downwards, folding the top over, then lift the dough up from one side and repeat)


3. Rest overnight in the fridge covered in cling film (16-20 hours)


Day 2.


4. Bring out the fridge and bench rest 20 minutes.

5. Divide and shape the dough into balls, place on a well floured a baking sheet, cover and Prove/Rest 2-4 hours before use.


Bristol born and love all things food. Whether it's watching cooking shows, collecting recipe books, creating my own recipes, cooking away in my kitchen or especially eating.


I've been home cooking around 10 years, especially cooking simple comforting food, using local and seasonal ingredients wherever possible from independent Bristol suppliers.

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