Sourdough Pizza Base

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Ingredients

Feed Starter

Ingredient	Amount	Calories
Rye Flour (for feeding)(edited)	50g	—
Water (for feeding)(edited)	50ml	—

Dough

Ingredient	Amount	Calories
Rye Starter (from earlier step)(edited)	100g	—
Water(edited)	400ml	—
Strong White Flour (dough)(edited)	500g	—
Fine Sea Salt(edited)	7g	—
Extra Virgin Olive Oil(edited)	20g	—
Semolina(edited)	20g	—

Recipe

Prepare Rye Starter

Feed the rye starter by mixing in the water and flour with a sterilised spoon.
Leave out for 8+ hours. For best results make sure your starter has risen as much as possible when you use it.

Prepare Dough

Mix strong white flour and water.
Cover and wait 1 hour.

Mix rye starter, salt, and olive oil in a bowl.
Flour a work surface with strong white flour.
Stretch and tear dough using puma hand for 6 minutes.
Oil the bowl, put dough in.
Fold dough using folding technique.
In bowl, cover with cling film. Wait 1 hour.

Fold. In bowl, cover with cling film. Wait 30 minutes.

Fold. In bowl, cover with cling film. Wait 30 minutes.

Leave in fridge 8+ hours.

Pizza T-2 hours

Cut dough into 200g pieces.
Shape into a ball on a floured surface.
Cover with an upside down bowl for 2 hours.

Roll or stretch the dough into pizza shape 25cm diameter.

Cook

Preheat oven as hot as it will go for 30 minutes with iron skillet inside.
Turn hob to full for 3 minutes.
Cook for 1m45 on the hob.
Move skillet into oven for 3 minutes.