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Sourdough pizza

Makes 2 large or 4 small pizzas

The process below may seem lengthy, but slow fermentation is great for developing flavour and it also changes the structure of the proteins, making them more digestible, thanks to the organic acids produced. It makes the nutrients more readily available, too, so this sourdough pizza is more nourishing than usual pizza, and – crucially – more delish!

200g ‘00’ flour, plus extra for dusting

150g organic strong white bread flour

6g fine sea salt

45g lively or refreshed Sourdough Starter (see here) (or 7g fast-action dry yeast)

245ml lukewarm water

1 tsp olive oil, plus extra for greasing

1 Put the flours and salt in a large bowl and stir to combine. Make a well in the middle and add in your starter and the water. Use a butter knife or wooden spoon to stir until you have a combined, scraggy dough. Leave to rest for 30–40 minutes. This process is known as autolyse. Don’t be tempted to knead before you’ve let the dough rest; you will be rewarded for your hands-off approach with a more manageable dough.

2 Once rested, it’s time to work the dough. It’s going to be sticky, so I like to keep it all in the bowl I mixed it in. Using moistened or oiled fingers or a moistened silicone spatula, dig under the dough and stretch and pull the edge up over the ball. Turn the bowl clockwise and repeat the lifting, stretching and pulling about 15–20 times. Keep going until you have a ball, then coat with a little oil, cover the bowl with cling film and chill in the fridge for 12–20 hours.

3 A couple of hours before you want to bake your pizza dust your surface with plenty of flour, scrape your dough onto the surface and leave it to come up to room temperature for 15 minutes. Using a sharp knife (or dough scraper, if you have one), divide the dough into two or four, depending on whether you prefer two medium pizzas or four small – it will be super-stretchy and sticky but this is good! Line a tray with some baking parchment and brush with a little oil, then scatter over some flour, ready to prove your dough on.