This recipe for sourdough pizza is from our Shipton Mill Head Baker Chris Holister.
I topped this pizza with passata, spicy salami, buffalo mozzarella, and basil, as well as a scattering of chilli flakes, but use whatever you fancy or have to hand.
If you can’t get hold of type 00 or ciabatta flour, a strong white bread flour will also work well.
I baked this pizza in a kitchen oven which never quite gets hot enough to give the beautifully charred crusts of a pizza oven, but it’s certainly the next best thing!
Thank you Chris for sharing your recipe!
Makes 900g pizza dough, roughly 4 pizzas of 25cm diameter
The evening before, feed your starter as follows:
old starter: 20g
cold water: 45g
type 00 or ciabatta flour: 45g
Weigh all your ingredients into a large bowl, combine and bring together.
Turn out and knead for 10-12mins until the dough is smooth and the gluten has formed well.
Place back in the bowl, cover and prove for 2hr in a warm place.
Now fold the dough. To do this, imagine 4 sides then fold the right side to the left, left to right, top to bottom, bottom to top. You should be left with a tighter ball in the middle of the bowl.
Prove for another hour.
Divide the dough into four equal pieces of roughly 250g each and shape into balls.
Place on a lightly floured tray, cover and place in the fridge overnight for 16-24hrs.
Take the dough from the fridge, shape using flour or semolina and top as you please. Bake in the hottest oven you have on a pre heated baking stone, which will make sure it is cooked all the way through. For a hot pizza oven, this will likely take around 3-4 minutes, for a kitchen oven, around 10-12 minutes depending on how hot it will get.