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By
Anneka ManningAbstract
The best of both worlds: sourdough bread and pizza.
Standing time: 13 hours | Proving time: 8½ hours
When I started making my pizza bases with sourdough it was a complete revelation – chewy, flavoursome and with so much substance. I've found that folding the dough (instead of kneading it), along with the multiple resting (proving) times in this recipe, produces a bread with quite large, uneven air pockets and a great texture.
I’ve also found that turning your oven to the grill setting for the first couple of minutes of baking helps give your pizza a deep golden, crisp crust.
Below is a timelime to help you map out your pizza making.
Feed your sourdough starter to get it active, 4 — 8 hours
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Make dough, stand 30 mins
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1st folding, prove 30 mins
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2nd folding, prove 30 mins
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3rd folding, prove 30 mins
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4th folding, prove 1 hour
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Stand in fridge for 12 hours (overnight)
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Divide into 2 balls, prove for 6 hours
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Stand in fridge for 30 mins (OR up to 12 hours)
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Preheat oven to 240°C → Grill for 2 mins → Bake for 10 mins
This recipe is part of our Bakeproof: Sourdough column.