Sourdough Pizza
Create flavourful sourdough pizza from scratch. With your Ankarsrum Assistent, mixing the dough is both easy and effortless.
Food
Tools
Ingredients
- 500 g strong white bread flour or Tipo 00 flour
170 g durum wheat flour
440 ml water
60 g active sourdough starter
15 g salt
Follow these steps
- To check if your sourdough starter is ready, drop a small spoonful into a glass of water. If it floats, it's ready to bake with.
- Attach the stainless steel bowl, dough roller and dough knife to your Ankarsrum Assistent.
- Dissolve the sourdough starter in the water. Add the remaining ingredients and mix for 1–2 minutes, just until no dry flour remains.
- Cover the bowl with the proofing lid and let the dough rest at room temperature for 1–1½ hours.
- Transfer the dough to a baking tray lined with baking paper. Fold and shape the dough, then cover it with a clean kitchen towel and let it rest for another hour at room temperature.
- Divide the dough into pizza balls and leave them to proof for 4–5 hours at room temperature.
- Your dough is now ready to bake. Alternatively, place the pizza balls in the refrigerator for up to 3 days. When you're ready to make pizza, simply take them out and allow them to come to room temperature before baking.
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