The bases in the recipe below are a big-deal and take hours to prepare, rise and prove, so good quality pre-made bases will do for a quick midweek meal. I really like the ones from Sugo To, and offshoot of Sugo Mi, a pizzeria down the road from our house in Bulimba. They also have a nifty youtube video on how to stretch the pizza bases. I’ll do a post on my sourdough starter soon.
- ripe sourdough starter - 150g
- white plain flour - 600g
- filtered water - lukewarm, 300ml
- salt flakes - 12g
- In a large mixing bowl, sift in the flour, and make a well in the middle.
- Add the water and starter, stir with your fingers to make a paste, slowly incorporating more flour around the edges to make a loose dough, lumps are ok and kneading is not needed at this point.
- Rest the dough for 1 hour. Sprinkle over the salt flakes and knead them through the dough for about 5-10 minutes.
- Return the dough to a large clean bowl and let it prove for 5-8 hours in a warm spot until it has doubled in size.
- Divide the dough into fist-sized balls and stretch out for from pizza bases.
- Preheat oven and pizza stones to 220°C. Cook each base for 3 minutes on each side and set aside. Freeze and extra bases if not needed.