Sour-dough pizza

No-knead sour-dough pizza

This no-fuss dough makes a great pizza base

By , 05 September 2016

(66 votes)

No-knead sour-dough pizza

  • 20 Mins

  • Serves: 4

Before you start, you'll need to create a sour-dough starter.

A starter is a live culture used to make bread. This sour-dough starter works by harnessing natural airborne yeasts needed to work as the raising agent. It’s easy to make and once you have a batch, you can use it to make bread and pizza whenever you like.

Mix 200g strong bread flour with 200ml lukewarm water until smooth. Leave in a non-metallic bowl or
a jar, uncovered, overnight.

The next day, mix 100g more strong bread flour and 100ml warm water into the mixture.

Leave overnight, uncovered, and repeat the process for 2-3 more days until the mixture is bubbly and ready to use. Store in the fridge, loosely covered with clingfilm.

To keep the starter ‘alive’ for future use, bring it up to room temperature once a month and ‘feed’ it with flour and water, as before.

Add to basket
Nutritional Info
Each 195g serving contains

  • Energy

    2326KJ

    556KCAL

    28%

  • Fat

    6.0g

    med

    9%

  • Saturates

    2.1g

    low

    11%

  • Sugars

    2.1g

    low

    2%

  • Salt

    2.34g

    high

    39%
of your reference intake.
Typical energy values per 100g: 1193kJ/285kcal.
Ingredients
  • 500g strong white bread flour
  • 1 1⁄2tsp salt
  • 50g sour-dough starter
  • 265g jar Asda Basil & Tomato Pizza Topper
  • 3 slices prosciutto
  • 25g Parmesan, shaved
  • 2tsp olive oil
  • 30g rocket
Method

  • Sift the flour into a large bowl and stir in 1 1⁄2tsp salt.

  • Mix the sour-dough starter with 360ml water. Add to the flour and mix together with a wooden spoon until well combined and forming a ball of soft dough.

  • Leave in the bowl and cover loosely with a clean tea towel. Leave in a warm place overnight (at least
 12 hrs). The dough should have doubled in size.

  • Roll out to an oblong base about 30cm x 20cm and put on a lightly oiled baking sheet. Cover with oiled clingfilm and leave to prove in a warm place for 30-45 mins. 5 Preheat the oven to 220C/ 200C Fan/Gas 6. Spread the base with the pizza topper, top with prosciutto and Parmesan, drizzle with oil and bake for 5-10 mins. Top with rocket and black pepper