Sourdough pizza
A sourdough pizza that can be topped individually. It tastes great with tomato sauce, but also with a different sauce topping.
Ingredients
- 500 g spelt flour type 1050
- 100 g whole spelt sourdough
- 5 g salt
- 300 ml lukewarm water
Instructions
- Stir the dough together, cover and leave to rise for 30 minutes.
- Then slap and fold 8 times. I.e. gently slap the dough with your hands on a lightly floured surface and pull upwards. Then fold. First fold in to the middle on the right, then fold over on the left, then roll up and shape into a ball. Repeat this process 7 more times.
- Place the dough in a bowl, cover and leave to rise at room temperature overnight for 12 - 20 hours.
- The next day, flour a baking surface and slide the dough onto it. Cover and leave to rest for 20 minutes to allow the dough to relax.
- Cut small pieces from the dough, approx. 6 pieces.
- Flour a surface, place the dough on it and stretch it out, then roll it up and form round balls.
- Place them all on floured baking paper, cover and leave to rest again for 2 - 4 hours. Flour the surface of the dough pieces beforehand.
- Roll out each piece on a floured surface into small round pizza slices.
- Either place each individual slice in a hot enamel pan, pre-bake and then top with tomato sauce and toppings as desired, cover the pan with a lid and bake the pizza for a few minutes.
- Or simply bake everything on a baking tray lined with baking paper in a preheated oven at 200 degrees Celsius top/bottom heat for 15 to 20 minutes.