Sourdough pizza dough

• 180 g stoneground bread flour
• 115 g water, plus extra if necessary
• 5 g active sourdough starter (100% hydration)
• 4 g salt
• A drop olive oil (optional; adds tenderness and flavour)

1. Combine the flour and water in a bowl. Mix until a shaggy dough forms, then allow to rest for 1 hour.

2. Add the sourdough starter and salt. Mix thoroughly until incorporated. Add olive oil if using.

3. Cover and allow to bulk ferment at room temperature for 4–6 hours, performing 2–3 sets of stretch-and-folds every 30–60 minutes.

4. Chill for 12–24 hours in a lightly oiled container or covered bowl to develop flavour.

5. Bring to room temperature for 1–2 hours. Gently shape into a pizza base.

6. Bake at 250–280°C (ideally on a preheated stone or steel) for 6–8 minutes, or until blistered and golden.

Caramelised onion Neapolitan-style pizza recipe
Carbonara Roman-style pizza recipe

Chef’s note: To stretch and fold the dough, gently lift one corner of the dough and stretch it up and folding it back down on itself in the bowl. Rotate the bowl and repeat on all four sides.

more pizza recipes

Photography and videography: Sadiqah Assur-Ismail
Production: Amy Ebedes-Murray
Food Assistant: Bianca Jones