An amazing sourdough pizza, baked in a wood-burning oven.
To prepare the sourdough, start by combining 120 g of water and 120 g of flour. If you don't have sourdough, you can find the recipe here. Leave the mixture outside the fridge for 10-12 hours to allow it to rise.
Stir well to dissolve the salt and then add the flour.
1st mixing: Use a spatula to mix the ingredients until they are well combined. Cover the bowl and let it rest for 20 minutes.
2nd mixing: Mix the dough again with the spatula, cover, and let it rest for another 20 minutes.
3rd mixing: Grease your hands with olive oil and pull the dough from top to bottom to incorporate as much air as possible. Make sure the top of the dough remains facing upward. Cover the bowl and let it rest for approximately 20 minutes.
4th mixing: Repeat the previous step.
After the dough has rested once more, carefully divide it into balls weighing approximately 250 grams each.
Place the dough balls on an oiled plate or tray and cover them. Ideally, refrigerate them for 24 hours.
The next day, prepare the sauce by blending all the ingredients together.
To shape the pizza, take one dough ball and carefully dip the top side into fine semolina or flour. Then, dip it from all sides.
Create a ring shape by pressing with your fingers on the outer edges of the dough, starting from the center and moving outwards. This will help trap the air within the dough.
Once the pizza is shaped, remove any excess flour from the bottom and add your desired toppings.
Using a spatula, transfer the pizza onto a preheated pizza stone in a 250-degree Celsius oven with the air on. If you don't have a pizza peel, you can assemble the pizza on parchment paper and place it on a hot inverted pizza pan at the bottom of the oven. After the first 3 minutes of baking, swiftly pull out the parchment paper.
After 3 minutes, rotate the pizza 90 degrees and continue baking for another 3 minutes.
For 1 kg of dough (4 pizzas)
269 g water (26.9%)
15 g salt (15.4%)
235 g sourdough (Recipe for sourdough here) (23.46%)
480 g hard flour (48%)
Olive oil for kneading
Fine semolina for spreading
For the sauce
250 g of tinned tomatoes
150 g of passata
20 g of olive oil
15 g of tomato paste
1/2 tsp black pepper
1/2 tsp red pepper (paprika)
10 basil leaves
2-3 sprigs of fresh thyme