Ingredients
For the dough
- 100 g active sourdough starter it's important to use it at its top activity level
- 200 g lukewarm water
- 280 g bread flour
- 10 g olive oil
- 8 g salt
For rolling out and toppings
- 2 tbsp semolina flour
- 4 tbsp pizza sauce
- 2 mozzarella balls I used mozzarella di buffala
- Basil leaves
- Olive oil
- Salt and pepper
Instructions
For the dough
- Mix all the ingredients in a bowl. The result is a sticky dough. Let it rest, covered in a warm spot for 1 hour. For a warm spot I like my oven: I keep it turned off but with the light on. You want to use the same spot throughout the process.
- After one hour resting, give it a set of folds like we do on my sourdough bread for beginners recipe. For this, you grab one side of the dough with a wet hand and pull on it and then fold it onto the dough. Then you repeat this in 3 more spots around the dough for a total of 4.
- After 30 minutes perform another set of folds and 30 minutes after that, another set. In total, you will have done 3 sets of folds. Let it rest for 30 minutes more after the last fold.
- Divide the dough in two equal pieces using a scale. These will make our 2 personal-sized pizzas. Stretch out each dough on a floured surface and fold four sides onto the centre to form a package. Turn it around, remove the excess flour off the surface and pull with your hands towards you to seal the place where the ends meet.
- Place each dough in a separate bowl, cover it and refrigerate for at least 8 hours or a maximum of 12 hours.
For stretching and topping
- Sprinkle semolina flour on baking paper. The paper is not 100% necessary but it helps if you don't have a pizza peel. Place one of the doughs over the semolina flour and, with floured hands, stretch it out. You want to have it thin because it really puffs up in the oven.
- Spread the sauce on the dough, leaving a border of about 1cm/⅓in around without sauce.
- On the sauce place the mozzarella which you can slice or just tear apart like me :). Sprinkle salt and pepper.
- Bake in a preheated oven at 210°C/410°F for 10-15 minutes or until it's nicely golden and the cheese melts. If you have a pizza stone or a cast iron pan that fits, preheat them along with the oven.
- When it comes out of the oven place the basil leaves on top, drizzle with olive oil and it's ready to eat. Repeat the process with the other pizza.
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