HOW WE TEACH YOU TO MAKE SOURDOUGH
The Sourdough Club is where we teach you how to make our amazing bread. It is the part of The Sourdough School where we share our recipes, tutorials, tips, lessons and support you so that you can learn how to make Sourdough where ever you are.
One of our foundational values is to openly share our knowledge – and when it comes to sharing, pizza is the perfect choice. This sourdough pizza is one our principle recipes, and incorporates just 20 per cent whole grains. With its slow fermentation and by using a variety of high-quality topping ingredients, it can be used as the basis for a number of healthy and delicious meals.
As part of the Sourdough Club, we teach a detailed course on how to make sourdough pizzas, which also covers how to apply our core principles of baking to nourish and how this can impact the positive microbes in your gut. These microbes are involved with the production of the neurotransmitters needed by your brain.
Baking in this way is about connecting. It’s about being sociable and about making what we eat count. If you are able, I highly recommend using British farmhouse cheeses from Neal’s Yard Dairy, and finishing your pizza with wild oregano.
If you are new to making pizza, then a pizza peel is very useful indeed. The instructions here are for a conventional oven, but for really great Neapolitan-style pizzas, consider investing in a Gozney Roccbox Pizza Oven or a Stadler Made Outdoor Oven, both of which will take your pizzas to another level!
For more top tips on making and baking sourdough pizzas, as well as ensuring maximum nutrition and nourishment for your gut, take a look at our sourdough pizza guide.
Makes 2 x 30cm pizzas > Hydration 63%
For The Dough
- 100g bubbly, lively second-build starter
- 300g water at 22°C (71°F)
- 400g ‘00’ flour
- 100g stoneground wholegrain flour
- 10g fine sea salt
- 2 tablespoons olive oil, plus extra for oiling your hands
- 20g finely ground polenta, for dusting the peel
- For the topping:
- 200g mozzarella cheese
- 280g tomato pizza sauce
- any other toppings of your choice
- fresh herbs, to serve
Preheat oven to its highest possible temperature, ideally 300°C (575°F)
|Refresh your starter (first build)||Day 1, 8pm|
|Refresh your starter (second build)||Day 2, 8am|
|Mix the dough and leave to rest||Day 2, 8pm|
|Knead the dough for 5 minutes, then leave on the kitchen table overnight||Day 2, 8.10pm|
|Divide dough and shape into rounds. Leave to rest for 1½ hours, then transfer to the fridge until you're ready to bake.||Day 3, 8am|
|Remove dough from fridge to come up to room temperature.||Day 3, 1 hour before baking|
|Preheat the oven and pizza stone.||Day 3, 30 minutes before baking|
|Shape the bases and add toppings. Bake, then add herbs and serve.||Day 3, when ready to bake|
You will need a double-refreshed, second-build starter for these pizzas.
The night before you want to bake, make the pizza dough by mixing together the starter, water, ‘00’ flour, wholegrain flour, sea salt and olive oil, making sure all the flour is incorporated. Cover with a damp tea towel and leave for a few minutes. Meanwhile, return the unused starter to the fridge.
Lightly oil your hands and knead the dough well for 5 minutes. Set it aside somewhere warm and cover with a clean, damp tea towel overnight.
The next morning, place the dough on a floured surface and divide into two. Lightly shape the portions into balls. Cover and leave to rest for about 1½ hours, then transfer to the fridge until you’re ready to bake.
About 1 hour before you want to bake, remove the dough balls from the fridge to come up to room temperature. Half an hour before you want to bake, place a baking stone on the bottom rack of the oven and preheat the oven to its highest temperature.
Using your fingertips, press each dough ball out to your required shape, then stretch gently with your hands to get a thin pizza base. Prepare your pizza peel by evenly sprinkling some polenta over it, then roll the first pizza base over a rolling pin and transfer it to the peel.
Place 2 large tablespoons of the tomato sauce in the centre of the pizza and spread it evenly all the way to the edges of the dough. Add some cheese and any chosen toppings, then transfer the pizza to the pizza stone in the oven. Repeat with the remaining dough and toppings to prepare the second pizza.
Bake for 6–8 minutes, then check. Bake for a little longer if the pizzas are not quite ready. Once baked to your liking, remove from the oven and bake the second pizza. Allow to cool a little before serving, scattered with fresh herbs.