Step 1

Weigh up the water in a medium to large bowl. Use a spoon to combine your starter with the water, stir the flour, olive oil and the salt in. It will be quite sticky.

Step 2

Once all fully combined, cover and leave to rise.

Step 3

Times are not exact with sourdough, if you have made sourdough before, you know that it is forgiving.

Step 4

Stretch and fold a few times roughly at around 30 minute intervals. I recommend a minimum of 3 stretch and folds, but 4 are enough.

Step 5

Cover and let it bulk proof (this means let it rise).

Step 6

It could take around 4 hours or longer after the last stretch and fold until the dough has doubled or just about doubled.

Step 7

Lightly dust a surface with flour and turn the dough from the bowl onto your surface.

Step 8

With a dough cutter divide the dough in 2 equal-ish portions. Cover them with a clean tea towel and allow to rest for 10-20 minutes at room temperature.

Step 9

Take each portion and gently bring the corners in the middle to form a ball. Roll them gently.

Step 10

Each portion will make a medium pizza.

Step 11

Prepare your dough balls and lay them seam down in oiled containers with lids.

Step 12

You can also pop the dough balls in the fridge for up to 2-3 days until ready to bake.

Step 13

In a saucepan, on medium heat, add the olive oil and oregano. Once the oil is slightly sizzling, add the passata and let simmer on low heat for 3-4 minutes.

Step 14

Season with salt and freshly cracked black pepper.

Step 15

Take off the heat and let it cool down.

Step 16

Slice your vegetables if adding and shred the mozzarella and ham. Set aside.

Step 17

After one hour your dough should be ready to stretch.

Step 18

Stretch each ball pushing gently with your fingers, without stretching the edges. Then gently rotate the dough on the fist of your hand to stretch a little more.

Step 19

Use a piece of baking paper or a little flour to line your pizza tray. Add the stretched pizza base and brush the edges with a little olive oil.

Step 20

Preheat up your oven for 5 minutes to 220 °C

Step 21

With a tablespoon or small ladle, spread sauce to cover the pizza without drowning it.

Step 22

Add your desired toppings. I always add mozzarella last.

Step 23

Bake for 10 minutes at 220℃ or 428℉ (with the fan on) and 5 minutes at 220℃ or 428℉ without the fan.

Step 24

The cheese will be melted and slightly golden and base well baked. Soft in some places and crunchy in some.

Step 25

Give it a few minutes to cool down, then slide on a chopping board and slice with a pizza cutter. Enjoy!