Sourdough Pizza Bases

Step 1

Feed your starter by combining the starter, water, and flour into a clean jar. Place a rubber band around the jar which will help indicate when the starter has doubled. This starter is using a ratio of 1:1:If you are making it to rise overnight, you can change the ratios to 1:2:2 or 1:3:3 as your starter will be left to rise for a much longer time.

Step 2

When your starter has nearly finished rising, add the main pizza flour and water to a bowl and leave it to sit for at least half an hour.

Step 3

Add the risen starter to the dough as well as the salt. Use wet hands to squish it in well, then pull the dough on a clean bench.

Step 4

Slap and fold the dough thoroughly for 6 minutes until the dough feels stronger. Alternatively use a machine with a dough hook, or stretch and fold the dough every 15 minutes for 1 hour.

Step 5

Transfer the dough to a container with a lid, or a covered bowl. Let it bulk ferment on the bench for 3-4 hours depending on room temperature. In temperatures above 24°C, the bulk ferment can be for 2-3 hours, while in cooler temperatures it can be extended to After the bulk ferment, there should be some signs of fermentation activity in the dough and some bubbles. If you use a clear bowl or container it can be easier to see these signs.

Step 6

After the bulk ferment, place the dough in the fridge in an airtight container to stop it from drying out for 4-24 hours.

Step 7

Preshape - Remove the dough from the fridge and cut it into 2 even pieces. Shape each piece into a round ball and leave them to sit at room temperature for 30 minutes, covered with a tea towel.

Step 8

Gently roll or push each piece of dough out on some baking paper with your fingers, into a 20cm circle. Starting from the middle, press the dough outwards so the inner circumference is thinner and there is a thicker crust around the pizza base.

Step 9

Top the homemade sourdough pizza crust with your favourite toppings.

Step 10

The pizza crust should be baked quickly, using very high temperatures for the best results. If you've got a pizza oven you can use that, or a pizza stone preheated in an oven at least 250°C /482°F.

Step 11

Alternatively, the pizza can also be made in a cast-iron skillet. Cast-iron traps really well. Press the dough into the skillet, then bake in hot a pre-heated oven until puffed and browned.