- Prep time: 30 minutes + 13 hours for rest and proofing of the dough
- Cook time: 30 minutes
- Serves: 3 pizza crust
- Difficulty: medium
- Course: baking
- Cookware: kitchen towel, dough knife, pizza stone, KitchenAid planetary food processor
- Cuisine: Italian
Ingredients
For the dough:
- 150 g ripe stiff wheat sourdough starter
- 570 g strong flour
- 380 g water
- 20 g olive oil
- 2 tsp salt
Cooking method
STEP 1
In the bowl of the food processor, combine the starter, flour and water. Use a mixer to knead the dough for about 7 minutes or by hand until smooth. Cover the bowl with the dough with a towel and leave to rest for 45 minutes.
STEP 2
Add olive oil, salt to the dough and knead for about 10 minutes. Cover with cling film and let it rest for 15 minutes.
STEP 3
Lightly dust the work surface with flour. Transfer the dough. Divide into 3 parts and form a little ball from each part. Cover the baking sheet with a towel and sprinkle with flour on top. Gently transfer each piece to a towel, leaving enough space between them, and sprinkle with flour. Cover the baking sheet with cling film and leave the workpieces upset for 3-4 hours at room temperature or at least 12 hours in the refrigerator.
STEP 4
Place the pizza stone to the oven. Preheat the oven to 250C.
On the work surface, gently stretch each piece to the desired size, leaving thick sides. Lay out the filling. Carefully use a cutting board or pizza shovel to transfer the pizza to the hot stone. Bake for about 10 minutes.
My tips and tricks:
This recipe is specially written without topping so that you can dream up. Do not forget that it is important to heat the pizza stone well so that the pizza cooks quickly and turns out to be crispy.
- 150 g ripe stiff wheat sourdough starter
- 570 g strong flour
- 380 g water
- 20 g olive oil
- 2 tsp salt
- In the bowl of the food processor, combine the starter, flour and water. Use a mixer to knead the dough for about 7 minutes or by hand until smooth. Cover the bowl with the dough with a towel and leave to rest for 45 minutes.
- Add olive oil, salt to the dough and knead for about 10 minutes. Cover with cling film and let it rest for 15 minutes.
- Lightly dust the work surface with flour. Transfer the dough. Divide into 3 parts and form a little ball from each part. Cover the baking sheet with a towel and sprinkle with flour on top. Gently transfer each piece to a towel, leaving enough space between them, and sprinkle with flour. Cover the baking sheet with cling film and leave the workpieces upset for 3-4 hours at room temperature or at least 12 hours in the refrigerator.
- Place the pizza stone to the oven. Preheat the oven to 250C.
- On the work surface, gently stretch each piece to the desired size, leaving thick sides. Lay out the filling. Carefully use a cutting board or pizza shovel to transfer the pizza to the hot stone. Bake for about 10 minutes.