This pizza base is out of this world! I’m also just going to be very honest and say we have tried and tested this recipe four times but look, I’m not complaining. #lockdownoncarbs #carbsmakemehappy
I love thin and crispy pizza bases and this one sure puts a big fat tick in my box. I’m not a fan of putting too much cheese on my pizza’s but if you do I’m not judging hehe!
It’s not a quick process but it is definitely worth the wait and trust me, each mouthful with leave you feeling deliciously speechless and very satisfied!
- 50g sourdough starter (active and ready)
- 50g bread flour / all purpose flour
- 50g whole-wheat flour
- 100g warm filtered water
Pizza Dough Mix
- 425g bread flour / all purpose flour (add a little extra for dusting the work space)
- 75g whole-wheat flour
- 310g warm filtered water
- 10g sea salt
- 200g leaven mix
- Coconut spray or olive oil (for a large proofing tupperware)
This recipe makes 4 pizza’s but you can also pop the pizza dough into the freezer for another day! Just make sure to let it reach room temperature before preparing.
This recipe will needs to be prepared the day before you want to bake it and you also need to make sure the starter is active and ready to use.
Leaven Mix Method
- Add 50g active sourdough starter to a jar.
- Mix in the bread flour, whole-wheat flour and warm filtered water until well combined.
- Place the lid on and leave to rest at room temperature for 3-4 hours. The leaven mix should double in size. Using an elastic band around the jar will give you an indication of how much it has grown.
Pizza Dough Method
- Once the leaven mix has doubled in size it is time to make the pizza dough.
- Dissolve the sea salt into the warm water in a large bowl, stiring so the salt has completely dissolved.
- Add 200g of leaven mix and stir until the active leaven breaks down, this will look like milky water.
- Slowly add in the flours, mixing continuously to ensure all the flour has been well combined leaving no dry flour.
- Set aside to rest for 10 minutes at room temperature.
- Remove the dough from the bowl and start to knead on a floured workspace using the palm of your hand for 10 – 15 minutes, remembering to turn the dough as you go.
- The dough is ready once it has a smooth surface and has a “bouncy” texture to it, you can test this by gently pressing your fingers into it.
- Tighten up the dough into a ball using your hands maintaining a smooth surface and tucking the sides in.
- Prepare a large proofing tupperware with coconut oil / olive oil and place the dough inside with the lid on. Leave to rest at room temperature for 3 hours. You will notice the dough expand in size and bubbles will appear.
- Divide the dough into four equal pieces and shape each piece into a smooth round ball using the same method as number 8.
- Dust the large tupperware with flour and place the pizza dough balls inside to proof in the fridge overnight.
The Following Day…
… can we eat the pizza yet?? Almost!
- Remove the dough balls from the fridge and place onto the kitchen counter allowing it to reach room temperature (about 1-2 hours)
- Once at room temperature stretch into desired shape and thickness and place onto a baking tray.
- Add toppings of choice and bake at 240 degrees Celcius for 15 minutes.
- Cut and tuck in!