Again like my crackers, a great use of sourdough discard with very little hands-on work. If you have a spare 20 minutes towards the middle of the afternoon and feel like a family dinner, this is a very quick recipe to something so delicious you'd never know how long it took!
The stringy cheese with your personalised choice of yummy toppings (my personal favs are mushrooms and olives) plus my quick and easy tomato sauce recipe, makes for the best at-home pizza evening. Especially perfect for this current lockdown period.
Happy pizza making!
Timings: 30 mins prep, 4 hrs prove, 12 mins cook
Ingredients
230g sourdough starter, unfed/discard (note: good opportunity to feed remaining starter)
115g lukewarm water
300g plain flour
1 tsp salt
1/2 tsp instant or active dry yeast
Up to 4 tbsp olive oil
For tomato sauce:
1 medium onion, finely diced
2 cloves of garlic,
1 tin of whole tomatoes
pinch of salt and pepper, to taste
Toppings - mushrooms, olives, parma ham, cheese (mozzarella or grated cheddar and parmesan)
Method
Spoon the starter into a large mixing bowl. Add the water, flour, salt, yeast and mix to combine. Pour around 1tbsp olive oil onto your work surface and knead for 10-15 minutes, adding more olive oil once the previous amount has been absorbed, or about 7 minutes in a mixer with the dough hook attached. Place the dough into an clean bowl, slightly oiled, and let rise until almost doubled in size. This should take between 3-4 hrs but for a speedier prove, place the dough in a warm spot or double the yeast.
Meanwhile, make the tomato sauce. Gently fry the onion and garlic cloves until soft and translucent in a saucepan. Add the tinned tomatoes and bring to the boil. Simmer for 10 minutes to let the liquid evaporate. Add salt and pepper to taste. Leave to cool in the saucepan. Once sufficiently cooled, pour into a blender and blitz until smooth.
Once the dough has finished proving, tip out onto a lightly floured work surface. Split the dough in half and using a rolling pin, roll into a rectangle shape. The pizzas are best cooked on a flat baking tray so ensure you roll the bases to a size that would fit on these trays. Place the bases onto a baking tay with greaseproof paper on it and let rest for 15 minutes.
Preheat the oven 210℃.
Using a spoon, spread the tomato sauce on top of the pizza bases, leaving about 2cm around the edge as a crust. Sprinkle the grated cheese or mozzarella on and your choice of toppings. Give the pizzas a final sprinkle of parmesan cheese! Put the trays in the oven for 12-15 minutes and eat straight away.
Enjoy :)
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