an you make pizza without yeast? The answer is very clear - with sourdough. In the early days in Italy, pizza was almost always made with sourdough. Since yeast was hard to find and sourdough could be made relatively easily and inexpensively. I'll show you how easy you can make a sourdough pizza yourself at home. Here we go:
Ingredients for the dough (60% hydration)
For 4 pizza balls of 250g each
- 200 g of wheat flour or rye flour
- 500 g Typo 00 wheat flour (if you don't have it ready, just a type 405 flour)
- 300 ml water
- 20 g sea salt
- Semolina (fine durum wheat semolina, ideal for rolling out the pizza)
Ingredients for the topping
For the original Margherita
- 4 packs of buffalo mozzarella
- 1 can of sieved tomatoes
- Tomato Sauce (I am convinced that a can of passed tomatoes is enough)
- Some oregano
- (Garlic oil - stir olive oil with some fresh garlic and let steep for half an hour)
1. The dough
Of course, it is important first of all that you have your own equipment. If you want to know how you can do your own tackle at home in a few days, then read our article here: The sourdough recipe - tackle.
First put everything aside, the flour, the salt, the 300 ml of water and your sourdough. Pour the flour into a bowl (ideally "unclump" the flour with a sieve) and add the salt. Stir it well with a fork so that everything mixes nicely. The best thing to do is to make a hole in the middle of the flour with your hands, into which you put the leaven. Then pour the 300ml of water over the leaven. Now it's time to stir and knead.
First stir the leaven and the flour with the water from the inside out using a fork so that as few lumps as possible form. You do this with the fork until it is no longer so easy. Then just keep kneading with your hands. Knead all the flour first, as soon as there is nothing left, put a cling film over the bowl and let the dough rest for 10 minutes.
Now a little more gluten should have formed. The dough should be much easier to knead and be significantly more elastic.
Continue kneading for about 5-10 minutes until the dough has a nice smooth surface. Then form a large ball and place it in the bowl. Simply put the cling film over it again and let it rest in a warm place for 2 hours.
When the time is up, you can start shaping the balls. Take a scale at hand and cut something from the large dough ball until you have 250g together. Then you take the dough and knead it into a beautiful, round ball. Try to create as much surface tension as possible by pressing the dough towards the middle with your fingers. In the end, 4 smooth and round dough balls should be created, which should now be covered with cling film (or in a proofing box) and should rest for another 4-6 hours.
2. The oven
Half an hour before you want to start baking, you should preheat the oven. It is important that the pizza is baked at a very high temperature. The best way is of course with a pizza stone or even with a pizza oven. If you have a pizza stone, put it on the grill and turn the oven up to the max. If you don't have a pizza stone ready, you can take a baking sheet and just turn it over. You can then put the pizza on top.
3. The pizza
When the dough has risen nicely and the oven is well preheated, it's time to make pizza.
Take the buffalo mozzarella out of the fridge and drain it well. It is best to put it in a bowl with a little "Zewa" so that the remaining water can be sucked up. If the mozzarella is too wet, it releases a lot of water when baking, and the pizza becomes soft and runs easily.
Open the can of sieved tomatoes. I don't think you have to cook any special tomato sauce, you can just put the sieved tomatoes on the pizza.
If you want, you can also fry the mashed tomatoes in a bowl with a little garlic, salt, pepper and basil and let them simmer a little in front of you.
Lay out the dough balls and sprinkle some semolina on your work surface. Place the dough ball on the durum wheat semolina and start rolling out the dough by hand from the center outwards. Please do not use a rolling pin under any circumstances, because then the small bubbles will burst in the dough and the pizza will not rise.
As soon as the pizza is rolled out, use a spoon to put a little tomato sauce on the pizza and spread it out. Tear a scoop of buffalo mozzarella with your hands and spread it evenly. Finally, put one or two basil leaves on the pizza and put them in the oven. I use a pizza shovel for this. Depending on the oven, it then takes between 2 and 6 minutes for the pizza to be ready.
Enjoy your meal.
Source: Video from Ooni - How to make sourdough pizza | Ooniversity