Sourdough Pizza
Recipe for pizza dough - enough for 2 pizzas
300g flour (eg tipo 00)
60g active sourdough at its peak
180g water
8g salt
This pizza dough has a hydration of approx. 63% - this also means that it is very friendly to work with.
Mix all the ingredients together and leave the dough to rise for a few hours at room temperature and then in the fridge - preferably until the next day.
No sourdough?
Your pizza can be made with yeast (use 5-10 g.) - follow the same method. The rising time can be reduced, but can also easily ferment in the fridge for up to several days.
Do you want to make a recipe e.g. with pizza sauce you can choose to bake the bottom and sauce off for a minute first.
Then you get your favorite filling on and then things are done at the same time.
Check out our YouTube for steps and great inspiration for pizza fillings.
60g%20active%20sourdough%20at%20its%20peak180g%20water8g%20saltThis%20pizza%20dough%20has%20a%20hydration%20of%20approx.%2063%25%20-%20this%20also%20means%20that%20it%20is%20very...){kind=link}
1 comment
Hej. Hvor lang tid inden bagning skal dejen ud af køleskabet?
Hilsen Christian Fredberg
Christian Fredberg
Leave a comment
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.