Sourdough Pizza
- Ruth Walsh
- Mar 29, 2020
- 2 min read
Friday is pizza day in our house!! Although I don't work on Fridays, its one of my busiest days with school drop offs and pick ups, cleaning, obligatory coffee break with my mum friends, fruit and veg shopping and swimming lessons. The swimming lessons are at 6:45 so I need to feed the kids well before they go. I usually make the dough before I collect them from school so it will be ready for dinner time.
I have used a recipe before which requires 350 mls of sourdough starter but the kids found that too strong tasting and left most of the base behind. I reduced the starter down to 100 mls and adjusted the other ingredients, and the kids love this new recipe!!
Ingredients:
Base:
100 mls of bubblingly active Sourdough Starter
125 mls of Warm Water
300 g of Strong White Bread Flour
Salt
Oregano (optional)
Approx. 4 tbsp of Olive Oil
Toppings:
Can of Tomatoes
Tomato Puree
Grated Cheese (I use cheddar and mozzarella mix)
Other toppings
Method
Mix the Sourdough Starter and water in a bowl.
Add flour, salt and oregano and mix together until a dough is formed.
Cover and leave for an hour.
Stretch and fold the dough (or knead it).
Cover and leave for another hour or two.
Split the dough in half for two pizzas (or leave as is for one large pizza). [J and I are pescetarian, so I split the dough in two to make one meat free pizza and one meat-ful pizza. I have split the dough into four when the kids have had play dates so that everyone can decorate their own pizza. It always goes down well with the playmates.]
Line two baking trays with baking paper. If your trays are non stick, you can put the base straight onto them. Mine are old and not so non stick anymore.
Hand stretch your dough and place on the baking trays (we like our pizza thin and crispy).
Put into a pre-heated oven at 220 C.
Meanwhile, make your tomato sauce by blitzing the can of tomatoes and tomato puree in a blender, or just mix together if your blender is broken, like mine :) You can crush the bigger chunks of tomato with the back of a spoon.
When the bases are beginning to brown, remove from oven and pour and brush the Olive Oil all over the bases (this stops the bases from becoming soggy when you add the toppings). Turn the oven down to 180 C.
Cover the bases using about half of the tomato sauce.
Add your toppings and then cover them in the grated cheese.
Put the pizzas into the oven and bake until the cheese is bubbling (approx. 15 - 20 mins).
Remove the pizzas from the oven and slide onto a chopping board.
Slice and serve with a nice side salad, or corn on the cob, or chips or garlic bread if you don't think carbs with carbs is weird like I do.
Enjoy :)
Eco Tip:
I freeze the remaining tomato sauce to use on the next pizza day. Generally, I will have used all of the cheese when making the pizza and so I re-use the zip-lock bag the cheese came in to freeze my sauce in.
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