Simple Freezer Friendly Sourdough Pizza Dough Food

SIMPLE, FREEZER FRIENDLY, SOURDOUGH PIZZA DOUGH

Steps:

• Mix- Measure flour, and salt into a plastic container, set aside.
• Measure active starter into a very large glass bowl, add warm water, and sugar. Stir to combine.
• Slowly pour in flour mixing with a dough whisk or if you don't have one a fork will do. Mix until well combined the dough will be fairly wet and a little lumpy. If you start to feel resistance in the dough let it rest for 20 minutes, and mix again until smooth.
• If you have time and are after amazing, I highly recommend resting the dough for 15-20 minutes, laminating the dough to build strength by preparing the counter with some cold water, and literally stretch the dough into a big sheet as far as you can without tearing it, and fold the dough back onto itself before placing in a dish prior to subsequent coil folds. As little as one coil fold can do a lot for dough strength, but as much as 4 can be done. Leave 30 minutes after lamination before coil fold, and 30 minutes between each subsequent coil fold.
• BULK FERMENT- In my kitchen in the winter I find 4-6 hours is usually sufficient, including active time.
• Turn dough onto lightly floured surface, and divide dough according to desired size, refer to divisions listed above, and place in reusable deli containers or Ziploc freezer bags, for storage for later use. If baking immediately shape into a ball and rest for 30 minutes before shaping.
• Dough can be stored in the refrigerator for 2-3 days, and freezer for 2 weeks.

SOURDOUGH PIZZA

Steps:

• Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
• Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
• To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
• Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.