Pizza/Flatbread Dough

Marinara sauce, zucchini, sweetcorn, cashew mozzarella and basil pizza with a verdant salad makes for scrumptious dinner for two.

Marinara sauce, zucchini, sweetcorn, cashew mozzarella and basil pizza with a verdant salad makes for scrumptious dinner for two.

 
 

How to prepare your organic pizza base

1.           Your dough has already been bulk proofed and fermented for 16-24 hours, so all you need to do is follow these easy steps by defrosting and final proofing to enjoy some beautiful sourdough pizza. One ball = one big pizza, enough for 2-3 people.

2.          Once you get home, place the dough straight into the freezer (This will store fine for at least 2-3 months in your freezer) or place in the fridge for dinner the following night.

 

3.          The evening before you want to make your pizza for dinner, take dough balls out of the freezer and leave in the fridge to de-frost overnight.

 

4.          2-3 hours before dinner, pull the dough out of the fridge and leave on your kitchen counter for 1 hour in plastic wrap, to come up to room temperature.

 

5.          Pre-heat oven 30 mins before baking to 450°F with your baking tray or pizza stone in the oven.

 

6.          Cover your bench/counter with white flour. We recommend Anita’s Organic All-purpose Flour.

 

7.           Carefully unwrap the dough (save the plastic wrap for later) and place on the floured surface.

 

8.          Sprinkle some additional flour on top of the dough.

 

9.          Use fingers (not rolling pin: it’s sourdough and you don’t want to push out the air-be gentle!) to gently press down to create a crust. I like to roll out and then finish by using my thumb and finger to create a thicker edge that will make a beautiful crust and hold all your sauce in place ( see our Facebook video on our BRED – Organic Sourdough page). Push from the inside-out to form a crust and flatten the dough into a small circle approx. 8” in diameter (it will be made bigger later).

 

10.      Carefully put the pizza base onto a baking mat or parchment paper to make it easy to transfer to hot tray/stone, once built.

 

11.       Cover your dough again with plastic wrap, which will stop any drying and wait approx. 10-15 minutes: You can start preparing your sauce and toppings whilst the dough is resting.

 

12.      Repeat the process, stretching it to approx. 12” diameter this time, or more, if you prefer a thinner base.

 

13.      Add your chosen sauce and topping, then slide straight onto tray/stone and bake approx. 18-20 mins until golden brown, turning if necessary. Remember: it will take a little longer to bake as it does not have commercial yeast in it, but will have an amazing taste and texture.

Follow this link to watch Ed demonstrating his technique:

https://www.facebook.com/EdsBReD/videos/1966591060282483/