Sourdough pizza dough
Makes 1 x 300g dough ball (one base)
Easy
10 minutes, plus 24 for 48 hours resting time 10 min rest for 1hr at room temp, fold then refrigerate
8 minutesThe key to a true Italian pizza base? Starting with the best ingredients, says Jason Lilley of Jason Bakery in Cape Town. Once you have those in place, a gentle hand and a little patience are all that’s required. Add your favourite toppings and pop into a super-hot oven (ideally a pizza oven) for a perfectly golden pizza.
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Ingredients
Method
- 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)
Method
Ingredients
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.
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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.
Photography and videography: Sadiqah Assur-Ismail
Production: Amy Ebedes-Murray
Food Assistant: Bianca Jones
Active Sour dough starter?please share how to start or can one buy this from woolworths?
Hi there. Here’s a recipe on how to make your own sourdough starter: https://taste.co.za/recipes/sourdough-starter/ – hope that helps. Best, Annzra Denita Naidoo, Online Editor.