Course Only Video
Related CoursesThe Lazy Sourdough Bakery
Well this is a bit of a teaser for our upcoming Lazy Sourdough Bakery Course, launching in mid August 2021. We hope you are ready to join us for recipes just like this one.
SO simple, so family friendly, so mum and dad friendly, perfect sourdough for all sorts of purposes with the ease of my lazy method. No 'knead' to have your eyes roll back in your head when you hear about autolyse, pre-ferment, starter feeding, organic this or that...all lazy, all recipes that work and the course will get you this kind of result with little to no ongoing sourdough trauma. We hope you will stay tuned for more info coming really soon. In the meantime...think about how good this pizza tastes. (Because it really did!!)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams Sourdough Starter straight from the fridge Recipe
- 10 Grams Fine grind salt
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 50 Grams Flour, whole wheat
- 450 Grams Bakers or Strong Flour BUY
- 350 Grams filtered water
- Pizza toppings of choice
Place all ingredients but toppings into a large bowl and loosely mix with your hands until all the flour is wet and you have a shaggy dough of sorts. Cover and leave all day at room temperature.
Perform a set of stretch and folds up to 3 times throughout the day. This is not essential but will help you get your dough into a more useable state.
At this point you can either shape your pizza bases or you can cover the dough and place into the fridge (cold ferment) for up to 2 days before using. Refrigerating will result in a finer crumb.
Remove the cover, divide and shape your dough on a generously floured bench top into two large rounds. I use cornmeal on the base of my pizza to help it move easily on and off the baking stone. Leave uncovered for at least 30 minutes before topping with sauce, and toppings of your choosing.
Preheat your pizza stone or baking dish (I use a cast iron tray) to as hot as you can get it, (250°C or hotter if you can) for around 30 minutes while the dough is proving.
Bake your pizzas until crust is charring slightly and toppings are golden and bubbling. Serve immediately.
This recipe can be seen if you sign up for the related course. Join the course to get access!