Easy Sourdough Pizza Recipe
Using le’sourdo® Durum Wheat Sourdough Powder and SwissBake® 00 Pizza Flour, our sourdough pizza recipe delivers a well-balanced crust, light crumb structure, and aromatic profile: just like an authentic wood-fired, sourdough pizza.
INGREDIENTS
• le'sourdo® Durum Native – 100g
• SwissBake® 00 Pizza Flour – 1000g
• Cold Water – 550g to 600g
• Olive Oil – 50g
• Fresh / Dry Yeast – 20g / 5g
• Salt – 20g
NOTE: You can replace yeast by using le'sourdo® Aromatic – 40g
METHOD
Use a spiral mixer for mixing. Place all the ingredients in the mixing bowl. Mix on slow speed for 10 mins. Dough temperature should be below 23°C. Bulk fermentation is not required. Scale the dough weight to 180g (for a 14-inch pizza base) and roll it to form a dough ball and put it in a closed container. Proof it either at room temperature (max 28°C for 60 minutes or refrigerate (4°C to 6°C) for a minimum of 3 hours and a maximum of 20 hours. Roll the dough according to the tray size, top it with desired sauce and cheese. Bake at 350°C to 400°C for 6-7 minutes approximately. For a pan pizza, bake at 270°C to 290°C for 8 minutes approximately.