Sourdough pizza recipe

 Ingredients

Dough

• 585 g tipo 00 flour 12-13% protein, alternatively bread flour
• 65 g semolina
• 400 g water
• 16 g salt
• 130 g mature sourdough starter
• 18 g extra-virgin olive oil
• 13 g diastatic malt powder

Pizza sauce

• 400 grams San Marzano canned tomatoes
• 140 grams tomato paste
• 1 medium onion
• 2 cloves garlic
• 2 tsp oregano, dried
• 1 tsp basil, dried

Instructions

Mix dough and bulk ferment

• Add 585g tipo 00 flour, 65g semolina flour, 16g salt and 13g diastatic malt powder to a bowl and incorporate it by hand. 
• Add 400g water, 130g mature sourdough starter (peaked in the last 12 hours) and 18g extra-virgin olive oil.
• Mix everything until all the flour is hydrated. Leave to rest for 30 minutes covered.
• Perform 3 sets of stretch and folds spaced out by 30 minutes.
• After the last set, do a windowpane test. If the dough doesn't pass the test, do another set of stretch and fold and a 30 minute rest.
• Put the dough in a bulking container and let it rise to double size.

  Divide, shape and final rise

  • Once the dough is doubled divide the dough into balls of 300 grams each.
  • Oil a roasting pan with olive oil.
  • Shape each dough piece into a taut ball and add it to the pan.
  • Cover the pan with cling film and let the dough final rise for about 1 hour at room temperature or about 24 hours (and up to 5 days) in the fridge, whatever suits your schedule.

  Make the pizza sauce

  • Dice the onion finely.
  • Heat a pot to medium heat.
  • Fry the onion and crushed garlic a couple of minutes until it's softened. 
  • Add the can of tomatoes and tomato paste and mix.
  • Add the oregano and basil.
  • Let simmer for about 30 minutes.
  • Season to taste with salt and freshly ground pepper.
  • Blitz the sauce in a food processor until it's smooth.
  • Add to a container and store in the fridge until you need it.

  Get the oven ready

  • Add your baking steel to a baking sheet or wire rack on the top shelf in your oven.
  • Turn you oven on as high as it goes. Mine goes to 300°C/572°F. Also turn on the top broiler if you have one.
  • Let the oven heat for at least 30 minutes after it hits the top temperature. You want that steel to be scorchingly hot.

  Make the pizza

  • Flour your counter liberally.
  • Flour your peel with quite a bit of semolina flour and put it aside.
  • Push the dough out into a disc while turning it. Leave a little edge that you don't press down.
  • Once you have a disc of about 12cm/4¾ inches start pulling the dough out with your left hand (or right if you are left handed). 
  • Flip the dough over your hand and turn the dough counter clockwise (or clockwise if you are left handed) about an ⅛th.
  • Keep going until you have a disc of about 20cm/7⅞ inches.
  • Then lift up the pizza dough onto your clenched fists. Move one first to the left while stretching a little bit. Move the other first to the first fist. Keep going until the pizza is about 25cm/10 inches.
  • Add the pizza dough to the peel and arrange it so it's a perfect circle.
  • Add a little bit of tomato sauce in the middle of the pizza base.
  • Use a spoon to distribute the tomato sauce on the base by moving in an outward spiral until you have a thin layer of tomato sauce on the base. Leave about 1cm/⅓ inch without any sauce.
  • Add your desired toppings. Make sure they are not very wet and the fewer toppings the the lower the chance of a soggy bottom.
  • Grab your peel and add the pizza to the baking steel.
  • When the tip of the peel is where you want the back of your pizza to be, pull back quickly.
  • Bake the pizza until it's to your liking. This is very oven dependant, so keep and eye on it until you know about how long it takes (for the next pizzas).
  • If your oven heats unevenly from back to front, turn the pizza around using the peel during baking.
  • When the pizza looks done add it to a plate and cut it using a pizza cutter. Pizza-time!
    

    
    https://foodgeek.dk/en/sourdough-pizza-recipe/