Ingredients

The following ingredients have 4 Servings
  • 180 g sourdough starter (3/4 cup )
  • 210 g all purpose flour (1 1/2 cup)
  • 140 g whole wheat flour (1 cup)
  • 180 ml water (lukewarm, 3/4 cup)
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/2 tsp instant yeast ((optional - see further below))

Instruction

  • Mix all of the ingredients (with or without yeast - see step 3 on where different) together in a large bowl until they are well combined then let the mixture sit 15 minutes.
  • Then, knead the dough either on a surface or by stretching and folding the dough over itself in the bowl a few times. Either way, fold over after each stretch, then turn 90 degrees and repeat. Make around 6 - 8 stretch and folds.
  • Form the dough into a ball in the bottom of the bowl, cover the bowl with cling wrap/film and leave to rise around 3 hours. If you are not using yeast, you should leave it longer - either out for around 8 hours or, for a slower rise, prepare the dough the night before, leave it out an hour or two then put in the fridge to continue proving gradually overnight.
  • Once the dough has roughly doubled, turn it out on to a lightly floured surface and divide up to use for your pizzas - you can make them whatever size you want but this makes roughly 3 good-sized personal pizzas (assuming a relatively thin crust). Top as you prefer then bake at 425F/220C for approx 15-20 minutes until lightly brown and crisp.