Ingredients
Method
Dough:
- Combine the sourdough starter, flour, water and salt in a large bowl. Mix until no dry flour remains. Cover with a damp cloth and rest for 10 minutes. This autolyse period allows the flour to hydrate fully and makes kneading significantly easier.
- Knead for 15 minutes by hand until the dough is silky smooth and elastic, or 10 minutes on slow followed by 5 minutes on fast in a stand mixer with a dough hook. The dough should pass the windowpane test - stretch a small piece thin enough to see light through without it tearing.
- Cover and prove for 3 hours at room temperature until noticeably puffed and airy.
- Turn onto a floured surface and divide into 4 equal pieces. Shape each piece into a tight ball by drawing the edges underneath repeatedly, this builds surface tension that holds the shape. Place the balls on a floured tray, cover and prove for a further 2-3 hours.
- At this point the dough balls can be used immediately or frozen. To freeze: place tray in freezer uncovered until balls are solid, then bag up. Remove from freezer in the morning for evening use.
Sauce:
- Crush the garlic and fry briefly in olive oil for 1-2 minutes. Add the tinned tomatoes and oregano, season with salt and simmer for 25-30 minutes until reduced and thickened. Blend smooth with a hand blender. Taste and adjust seasoning.
Pizza:
- Preheat your oven to it's maximum (usually around 250°C) for at least 30-45 minutes with a pizza stone on the middle shelf and a cast iron casserole dish and griddle pan on the bottom shelf. These mass heat sinks prevent heat loss every time you open the oven.
- To shape: press a dough ball flat with your fingers, leaving a thicker rim for the crust. Pick up and drape over the backs of both hands, let gravity do the stretching as you slowly rotate the dough. Work gently, tearing the dough means starting again.
- Place the stretched base on a semolina-dusted thin board or peel. Add a thin layer of sauce, mozzarella and toppings. Less is more.
- Slide onto the hot stone and cook for 7-10 minutes until the crust has dark spots and the base is firm when lifted with a knife.
- Add fresh basil and a drizzle of olive oil after cooking. Rest 2 minutes before cutting.
Notes
- The sourdough starter must be active and recently fed i.e. a starter fed 4-6 hours before use at room temperature should be at peak activity
- If you don't have a sourdough starter, our classic yeast pizza recipe produces excellent results with much less lead time
- The cast iron heat sink trick makes a significant difference in a domestic oven, don't skip it
- A thin round chopping board dusted with semolina flour works as an effective pizza peel if you don't own one