Sourdough pizza is, in my humble opinion, the master of all pizzas. There is something about the umami flavour of the dough that pairs so perfectly with cheese. The only thing that would make this pizza better is if I had a wood fired pizza oven, but I hardly miss the smokey flavour with a crust this good.
We have a couple of versions of pizza dough that we make. Personally, I like a bit of wholewheat or cornmeal in my pizza for a bit of bite, but using a pasta flour here gives the base a clean taste that shows off the other ingredients. This is THE base we use when we have some nice homemade cheese in the house.
(makes 4 25cm pizza bases)
350g Tipo ‘00’ flour (or add 300g ‘00’ flour and 50g wholemeal or half plain and half strong bread)
1. The night before, mix the ingredients. Do a few stretch and folds and then refrigerate.
2. About 2 hrs before baking, remove the sourdough from the fridge. Shape into 4 balls and roll out as pizza bases. To achieve a nice crispy pizza crust roll the bottom thin and oil under it and over it before you put on the toppings.
3. Let sit at room temperature for 2 hours and then top. Cook the pizza at the highest temperature, about 220C, for about 25 minutes or until it has browned enough. Ideally you want to use a preheated pizza plate to bake the pizza on, but if you do not have one you can also use a preheated cookie sheet.
4. Tuck in!
To launch our new intro to cheesemaking course, we are offering a special discount if you buy both the Everyday Sourdough and Intro to Cheesemaking course together (because what goes better together than bread and cheese?!?!?!). Use the code CHEESEANDBREAD at the checkout to get £15.00 off your order.