Sourdough Pizza

Ingredients

• 40 g sourdough starter (wheat sourdough)
• 405 g lukewarm water
• 125 g Whole wheat flour
• 455 g spelt flour type 1050
• 17 g salt
• 1 tbsp Olive Oil
• 1 Garlic clove
• 400 g passata tomato sauce
• Pepper
• 1 tsp Dried oregano
• 8 black pitted olives
• 125 g mozzarella
• a handful basil

Instructions

1. 1.

   Mix the sourdough starter with 80 g lukewarm water, add 80 g whole wheat flour and stir well. Cover and let it rest in a warm place for 3–4 hours.

2. 2.

   When the starter is ready, combine the remaining lukewarm water, remaining flour, and starter; knead in the salt. Knead the dough thoroughly for 10 minutes. In a bowl, cover and let it rise in a warm place for 3 hours, stretching and folding every 30 minutes during the first two hours. Cover and refrigerate for 24 hours.

3. 3.

   Take the dough out and allow it to come to room temperature for 2 hours. Place on a work surface, divide into four pieces, lightly flour, and cover with a clean kitchen towel to rest for 30 minutes.

4. 4.

   Meanwhile, heat oil in a pot for the sauce. Peel the garlic, slice thinly, and sauté at low heat. Add passata tomato sauce, season with salt, pepper, and oregano, bring to a boil, then set aside.

5. 5.

   Place each dough piece on parchment paper using a rolling pin. Shape carefully into pizzas by pressing from the center outward, leaving a slightly thicker edge.

6. 6.

   Spread sauce over the dough, top with olives and mozzarella. Transfer pizzas to a preheated oven onto a hot baking tray and bake at 250 °C (230 °C fan; gas: highest setting) for about 10 minutes. Wash basil leaves, dry by shaking, pick off individual leaves, and garnish the pizza before serving.