Sourdough Pizza Dough

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Sourdough Pizza Dough

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Ingredients

5 piece(s)

Sourdough Pizza Dough

250 g water
100 g active sourdough starter, Fed, and doubled
10 g salt
20 g olive oil
500 g White baker's flour, You can also add part wholemeal flour, or wholemeal spelt, but you'll need to add a bit more water

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6

5min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Start recipe the morning of baking, or the day before. Add water, active sourdough starter, salt, olive oil and white baker's flour to mixing bowl.

Knead for 2 minutes using the Dough function, then transfer dough to a clean bench.

Confidently bring outside edges into the middle to form a smooth-ish ball. Place into a large bowl and cover with a wet tea towel, clean shower cap or large pot lid.

Leave on bench for remainder of the day to prove. When ready to bake, punch down dough and form into a thick sausage shape. Cut into 5-8 pieces and working around the outside of each, bring the edges into the middle to form balls.

Cover and work with one piece at a time, flattening it either with hands or a rolling pin. Use plenty of flour on the bench and on top.

Your preferred thickness and size of pizza will determine how many pizzas you can make.

Top with your favourite topings and bake straight away.

If you plan to make pizza the following day, transfer bowl to fridge to slow the proofing process.

Accessories you need

Spatula TM5/TM6
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Tip

Get your oven and tray as hot as you can to bake your pizzas. Using a pizza oven such as the Ovana yields far superior results!

Rolling out your pizzas on a baking sheet will make it easier to tranfer. If you're using a pizza oven, use lots of flour on the bench so you can easily get it onto your pizza peel.

The dough freezes well at a number of stages. You could freeze it at any stage in the fermentation and give it time on the day you make to catch up on its fermenting. You could also roll our the bases and par-bake them without toppings and freeze for a quick weeknight meal (Don't fully bake them so they don't dry out when you bake them again).

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.