Sourdough Pizza

Instructions

1. 1

   Mix the dry ingredients together.

2. 2

   Mix water and sourdough starter in a separate bowl until dissolved.

3. 3

   Mix dry and wet ingredients until combined. Add olive oil and knead until you get a shaggy dough.

4. 4

   Rest for 30 mins (autolyse).

5. 5

   Take dough onto the bench. Stretch away from you and fold inside a couple of times.

6. 6

   Bring the dough towards you a couple of times to tighten the dough ball.

7. 7

   Add dough ball to a bowl covered in olive oil and cover. Rest for 4 hours (bulk fermentation).

8. 8

   Divide into dough balls. Fold invards from 4 ways, filp and tighten the dough ball.

9. 9

   Place dough balls on a tray, cover and rest for 4 hours (final proof).

10. 10

    Place dough balls in the fridge, rest for 12-24 hours.

11. 11

    Take the dough balls out, let rest for 1.5-2 hours (to come to room temp.) before baking.