Thin & Crispy Pizza
A 48 hour ferment means this dough takes on the most incredible flavour and the addition of olive oil, coupled with a lower temperature, 5 minute bake time, results in the most incredible thin and crispy sourdough pizza. Definitely worth the wait….
For the dough (makes 4-5 dough balls)
250g Strong White Bread Flour
250g 00 Pizza Flour
70-80g Active Sourdough Starter
13g Fine Sea Salt
40g Olive Oil
Toppings (per pizza)
70g Tomato Sauce
85-110g Grated Mozzarella, mix of low moisture and fior di latte ideally
1. For the dough;
- Weigh out 290g of water into a mixing bowl and attach to the mixer with the dough hook attachment. Turn on the mixer to the lowest speed and gradually add all the flour.
- After around 4 minutes you should have a rough dough with no dry bits. Bring together with your hands to ensure there are no dry bits, cover, and leave to rest/autolyse for 30 minutes.
- At the same time, mix the salt with the remaining 20g of water and set to one side until required.
- When the 30 minutes are up, poke holes in the dough with a damp finger and add the active sourdough starter to the bowl.
- Use your fingers to pinch the starter into the dough and then gently but confidently stretch the dough over the starter to incorporate. Cover, and leave to rest for 10 minutes.
- Return the bowl to the mixer with the dough hook, add the salty water and mix for 2-3 minutes.
- Add the oil and continue to mix for a further 5 minutes.
- Turn the mixer off and let the dough rest for 20 minutes before mixing well to bring back together until you have a smooth looking dough.
- Transfer the dough to a bowl, cover, and leave at room temperature for 2 hours.
- When the time is up, gently tip the dough onto a work surface and divide into 180g gram pieces before shaping into balls and covering on a tray. Allow the dough balls to sit at room temperature for a final 2-3 hours before refrigerating for 48 hours.
2. Making the pizza;
- Allow the fermented dough to sit at room temperature for around 3 hours before opening into a pizza. This allows the gluten to relax and should make opening your pizza a bit easier.
- Once relaxed, toss the dough ball into a 50/50 mix of 00 flour and semolina and open into a rough pizza shape by hand (don’t worry about thickness at this point!)
- Grab a rolling pin and roll the pizza so it’s the size of the Roccbox pizza peel.
- Top with with the tomato sauce and cheese and slide onto the placement peel.
- Launch into Roccbox and bake for around 5 minutes, turning regularly and checking the base at regular intervals.