Sourdough Pizza Recipe
By Mat Hurdis from Slow Grown Foods
Mat and his partner Hannah are from the Blue Mountains and started Slow Grown Foods in 2021. Mat has always had a deep love for pizza and has been making pizzas for years using local, nutrient dense and seasonal produce. Mat is passionate about making healthy and delicious sourdough pizzas that leave you feeling extra nourished and happy rather than bloated and slightly sad. Make this recipe well ahead of time for an extra tasty base.
Makes 2 Pizzas
Ingredients:
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300g bakers flour
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210g warm water
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66g ripe sourdough starter
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7.5g salt
Method:
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Mix all ingredients together in a bowl using your hands until just incorporated. Leave for 3 minutes. Proceed by slapping and folding the dough for a couple of minutes to develop strength.
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Let the dough rest for 30 minutes, then perform a series of folds. Fold once pulling one part of the dough up and over itself then repeating that step on all parts of the dough until it is a tight retractable dough.
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Repeat the rest-and-fold process two more times over an hour or until the dough feels strong and holds its shape.
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Leave in a warm area (ideally between 26 - 28°C) for 1-2 hours. It should increase in size by about half and start to look like a bubbly, active and gassy dough. Then cover and place in the fridge for a cold bulk ferment, anywhere between 20-40 hours.
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About 3-4 hours before baking, take the dough out of the fridge and divide it into two tight dough balls. Let the dough rest at room temperature until it becomes soft, relaxed, and easy to shape, usually 2-4 hours depending on the weather.
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Preheat your oven as hot as it can go, around 250 - 300°C, with a pizza stone inside for at least an hour. You can get pizza stones at Bunnings or other hardware stores. Note: we use a Roccbox pizza oven which you can pre-heat to 450°C an hour before baking, and then turn down to 400°C right before baking.
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Lightly flour your bench and shape. Shape by placing the dough on a bit of baking paper on a board or a lightly floured wooden board or chopping board (something that enables you to slide onto the pizza stone directly.) Press the dough in the centre gently with fingers and then slowly stretch it out, occasionally picking up the dough and turning it slowly around, and press more until you have a disc the size you are happy with. You can find a detailed description of shaping and stretching pizza dough here.
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Top with your favourite ingredients. Bake for 20 - 25 minutes but check after 10 minutes and bake to how you desire. If you are using a Roccbox, bake for 60-90 seconds, whilst rotating the pizza with a pizza paddle until the crust is blistered and dark but the base is still soft.
Enjoy!
A couple of our favourite toppings are:
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Homemade tomato sauce, spicy salami, mozzarella and honey
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Caramelised leek, potato, mozzarella and ricotta
Yeasted Pizza Recipe
Makes 2 pizzas
Ingredients:
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340g bakers flour
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230g water
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2g yeast
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8.5g salt
Method:
Same method as sourdough!
This pizza dough is made with a small amount of yeast so you can ferment for an extra long time to enhance optimal flavour.
Note: use 7g of yeast to have a same day dough. Bulk for 6 hours instead of 20-40 hours.