Ingredients
dough
- 140 g water, See Tips
- 1 tsp fine salt
- 300 g bread flour, (or Spelt)
- 1/2 tsp dried yeast
- 240 g Sourdough starter, (unfed, from fridge)
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I'm cooking this todayRecipe's preparation
- Warm water and salt to 50C in TM Bowl.
- Add (in order), flour, yeast and Sourdough Starter. Mix a few seconds Speed 5, then Knead 5 minutes till smooth and not sticky. Add a little water if required.
- Rise in lighlty oiled bowl/plastic bag or leave in TM Bowl until almost doubled in size.
Approx 2-4 hours depending on vigour of your Starter. See Tips. - Divide dough into two balls (cut, don't pull), flatten slightly onto two oiled pizza/baking trays or non oiled Thermo/OvenMats.
Cover and rest 15 minutes. - Gently push dough out again to edge of trays (approx 30 cm or 12" diameter).
Cover and rest 15 minutes and if it shrinks back, press out again. NB: Mine never do, however it can depend on your Starter and kitchen temperature. - Cover and allow to rise until it’s as thick as you prefer. 1-8 hours. See tips.
- Preheat oven (with pizza stone in position if using) to 220°C Fan Forced and prepare toppings of choice.
- THICK CRUST bake 8 minutes before toppings, then another 10 minutes with toppings.
THIN CRUST bake 5 minutes before toppings, then another 10 minutes with toppings. - if not serving straight away, transfering to a wire cooling rack will help keep the base nice and crisp.
Dough
BAKING
Tip
Water - use preboiled or filtered water NOT spring/bottled for best results.
Sourdough Starter - use 'discarded' or straight from fridge Starter as you aren't looking for much rise in a pizza.
Place dough in a warm place for a faster rise or cooler to slow it down.
Tangy crust and slow rise (could be all day) comes from low use Starter that hasn't been fed recently. Good when wanting to make dough in morning and rise all day ready for dinner.
Less sour crust and fast rise ( approx 1 hr) will come from a regularly fed more active Starter. Will give you a pizza in about 4 hours.
Toppings - the wetter your toppings the more important it is to par bake first. My photo topping is - smoked salmon, avocado, pesto, creme fraiche, lemon juice and chopped parsley.
Some other Sourdough recipes I've posted are Tart Sourdough Bread (incl step pictures), Easy Sourdough Bread, No Knead Sourdough and Sourdough Spelt Crackers (also good for using up 'discarded' Starter).
Inspired by
//www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe
Please vote and make comments..........Happy Baking!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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Comments
AncientWisdom: You'll still have pizza, just not as much rise - extending the whole process longer may work??
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Carolyn18:Agree re Starter moisture as they can vary significantly depending on what flour you use and how far into it's fermentation cycle it is....glad they worked well for you.😋
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Thanks for the recipe, my dough was a bit wet, maybe because of my starter, anyway added some more flour, and it was a very tasty base / pizza cooked in the Webber.
Wondering: would it work with no dry yeast?
My sourdough starter had been recently fed and is stored in the pantry. I gave it 5 hours to proof, pricked it (as other comment suggested) and pre-cooked the base before letting it cool on a wire rack. I'd made two batches, and had the bases ready for toppings and to be throwin in the overn when guests arrived. They turned out crispy and really tasty.
Amazing Pizza dough I pricked it all over with a fork before applying topping to keep it from rising and it was delicous as well as easy
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