Sourdough Pizza — Neantog Farm

Baking pizzas are ideal for a gathering, indoors or outdoors, in an oven or on a pizza stone or a dedicated pizza oven. Best of all is using fresh ingredients from your garden and a sourdough base, which in our opinion beats any yeast based pizza in terms of nutrition, digestion and taste!
This recipe is based on a recipe in Gnowlings sourdough e-book and it simply tastes delicious! When preparing your sourdough pizza remember that the souring time for your dough is 6-8 hours.

Starter: You may use a thick or thin sourdough starter to create this pizza dough, and any kind of starter (wheat, rye, spelt) will do.

Flour This recipe works with any kind of flour, we prefer spelt flour. The amount you add to the sourdough starter/water mixture will depend on what type of flour you are using and the thickness of your starter.

Ingredients

225g/1 cup sourdough starter (We use rye flour starter)
125ml/ 1/2 cup water
1 tsp sea salt
1 tbsp olive oil
150g/1-1/2 cup whole spelt or wheat flour (plus more) – We use spelt flour.

Method

1. In a medium size bowl stir together sourdough starter and water.

2. Add sea salt and olive oil. Stir well.

3. Pour 150g/1-1/2 cups of whole spelt or wheat flour onto your mixture. Stir to incorporate. Continue adding flour slowly until you have an easy to knead consistency. If your dough is too dry, add a little bit more water.

4. Turn your dough onto your counter top and knead for a couple of minutes. You are looking for a soft but not sticky dough. Once your dough is complete, roll into a ball and allow your dough ball to rest (covered with a cloth) for 20-30 minutes.

5. Then roll out the dough into your desired pizza crust shape directly onto your cookie sheet or piece of parchment paper. Cover with a plastic wrap or preferably use beeswax wraps and sour for at least 6-8 hours. Using this method, your dough will rise slightly giving you a thicker pizza crust.

6. Preheat oven to 220°C/450°F.

7. Place crust (either on the cookie sheet/tray or on a preheated pizza stone) in oven for 5 to 7 minutes. Remove.

8. Top with favourite pizza toppings. We always sprinkle with a layer of grated cheese (dairy or vegan) before adding the tomato sauce. That prevents the base from getting soggy. Continue to add your favourite pizza toppings finishing with a layer of grated cheese if you like. Bake for 15 to 25 minutes or until cheese and pizza crust are beautifully browned.

Note - Dough is enough for two 24cm pizza trays!