How To Make Sourdough Pizza In a Home Oven | Full Video | Dough - Shaping - Topping - Baking

Sundays call for sourdough pizza! ❤🍕 ...well every day does actually 😊 Recipe for dough and sause:

Pizza dough for 4 persons (~250 gr): Ingredients:
350 gr water
470 gr bread flour
50 gr plain durum flour
90 gr levain/sourdough (100% hydration)
14 gr salt
10 gr water
Feed 8 gr starter with 16 gr of water and 16 gr flour (1:2:2). (I use 75% bread flour and 25% wholemeal or rye flour in my starter). 8-12 hours later feed the 40 gr starter with 40 gr of water and 40 gr of flour (1:1:1). Autolyse: Mix roughly 350 gr of water and 520 gr of flour (total). Let it rest covered until the levain peaks. Mix in the levain by hand or in a mixer at low speed for 2 minutes. Let it rest covered for 30 min. Mix in the salt and the 10 gr of extra water at low speed for 5 min. Rest 10 minutes. Mix at medium speed until the dough doesn't stick to the sides of the bowl.
Let it rest covered at room temperature for 1 hour. Do 1 set of stretch and fold and let it rest 15 min. You can now store it in the fridge for 24-96 hours. Take it out at least 1 hour before the final shaping and preshape it with durum flour dusted on the bench. Baked on preheated baking steel at 260°C/500°F for 8-10 minutes. Bottom and top heated and fan off.
Pizza Sauce:
1 dl/100 gr. olive oil
3 cloves of blanched garlic
1/4 red bell pepper
1 tbsp/100 gr tomato paste (small can)
1 can/400 gr of peeled tomatoes
1 hand full leaves of fresh basil
1 tsp of oregano
0,5 tsp of thyme
0,5 tsp sugar
Chili
Salt
Pepper

Fry the blanched garlic and red pepper in olive oil for 30 sec. Add tomato paste and fry for 1 min. Add the rest of the ingredients and let it simmer a few minutes. Flavor with salt and pepper and let it cool (dont use it hot). Blend the sauce undtil it's nice and smoothe. This will be enough pizza sauce for about 10-12 pizzas. You can store the leftovers in the freezer. Buon appetito 👨‍🍳👌

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