Print

Sourdough Pizza (in oven)

Print Recipe

Ingredients

Dough:

– 250g bread flour

– 50g starter

– 162g water

– 5g salt

– 7g olive oil

My favorite veggie toppings:

– feta cheese

– mozzerella

– oregano

– spinach

– sliced red onions

– halved cherry tomatoes

– black olives

– garlic minced

– balsamic glaze drizzle

Instructions

  1. Feed the sourdough starter and let it become active and bubbly before using.

  2. In a bowl, combine 250g bread flour, 162g water, 50g active sourdough starter, 5g salt, and 7g olive oil.

  3. Mix until a cohesive dough forms and no dry flour remains.

  4. Cover and let rest for 30 minutes.

  5. Perform the first set of stretch and folds.

  6. Cover and rest for 30 minutes.

  7. Perform the second set of stretch and folds.

  8. Cover and rest for 30 minutes.

  9. Perform the third set of stretch and folds.

  10. Cover and rest for 30 minutes.

  11. Perform the fourth and final set of stretch and folds.

  12. Cover and let the dough ferment at room temperature for about 4 hours, until slightly puffy.

  13. Transfer the dough to a lightly oiled container, cover, and refrigerate overnight.

  14. Remove the dough from the refrigerator and let it rest at room temperature for about 30 minutes.

  15. Preheat the oven with a pizza stone or steel to 500–550°F (or as hot as your oven allows).

  16. Gently stretch the dough into a pizza shape, keeping air in the edges.

  17. Add desired toppings and bake until the crust is puffed, golden, and cooked through. About 11-14 minutes

Find it online: https://thecozynutritionist.com/sourdough-pizza-in-oven/