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#SourdoughSeptember Day 7

As the great Mel and Sue would say, “on your marks, get set, bake!”

Today I will be using the sourdough starter for the first time to make pizza.  I though that, rather than wait until the end of the day and try to remember what I did when, it would be easier to live blog the whole process. So here goes…



Our production levain has been working away overnight and looks (and smells) great.  The first job this morning was to remove 100g which I put back in the starter pot for another day.  Then I added the 400g of flour and 20g of salt which we calculated yesterday and gave it a good mix.


I will leave this for an hour or so to settle down before starting to knead it.


Tip the dough out onto a clean surface and knead for 5-10 mins. Return it to the bowl, cover and leave it to rest again.

Give the dough another couple of minutes kneading, return to the bowl again.

Press out some of the air from the dough and fold it over a few times in the bowl.

Press out some of the air from the dough and fold it over a few times in the bowl.

[note: the above timings are very flexible to fit around whatever else you are doing in your day!]

Tip the dough out onto a lightly floured surface – I use semolina flour when I am doing pizza as it adds a great texture to the base.  press your fingers in it lightly to deflate it a bit but don’t overdo it, you still want some of those big bubbles in the base.


At this point it’s a good idea to sort out the tray(s) that you are making the pizza on so that you know what size you need to make the bases.  We were doing lots so needed 5 bases (which is a very awkward number to try and divide the dough into I have to say!).


Divide the dough into appropriate sized pieces, try and make them vaguely square but don’t worry too much if they are uneven.  Roll/stretch them out to fit on the tray, my ideal pizza base has a wafer thin centre for toppings and nice chunky crusts round the edge.


Now it’s time to top them.  we used a basic tomato/onion/garlic sauce for the base then various combinations of cheddar, mozzarella, stilton, mushrooms, olives, peppers, pineapple, ham, sweetcorn and onion but you can use whatever you want!

Put them in a hot (as hot as it will go) oven for around 15-25 mins depending on your oven.  They’re done when the cheese is sizzling and the crusts are turning a nice dark brown.

Eat and enjoy!


So there we have it – Sourdough pizza!

The great thing about sourdough is that, because it takes so much longer than regular yeasted bread, it is much easier to fit around whatever else you are doing in the day.  For example today we went to the beach (well Severn Beach) with friends and I was still able to make these pizzas  as soon as we got home for four very hungry kids (and four very hungry adults as well!).

See you tomorrow for more Sourdough September fun 🙂


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