Our organic, high protein, baker’s flour is your go-to when it comes to fermenting breads and doughs. The higher protein content will feed the yeast/starter resulting in a better rise. We made sure this recipe was simple, easy and needs no special equipment. We do recommend an oven based pizza stone for an even better result!
Prep 1 min · Cook 0 min
Mix all the ingredients together in a bowl and kneed for a good 8-10 mins until the dough is smooth and soft. If you have a mixer you can use your dough hook for the kneading once a dough ball is formed.
Cut into 4 balls and place into a container to rise for two hours minimum OR for a better ferment and bolder flavour, place directly into your fridge for 24-48 hours. If you are putting it into your fridge, remember to take the dough out about 3 hours before cooking to let it come to room temperature.
When you are ready to make the pizza, turn your oven onto its hottest setting. Grab your dough ball and press it out on a floured surface. Be sure to not press the edges too much to give you that puffed crust. Do not use a rolling pin, just your hands to gently pull at the dough, get it as thin as possible and avoid making any holes. If you have a pizza stone this will give you the best result, otherwise make your pizza on a floured baking sheet and then transfer, with the baking sheet onto a hot dish that has been preheating in the oven. TIP: you can remove the sheet about 4 min in once the base is set to get it more crispy.
Your pizza will cook FAST, in about 6-8 min so keep a close eye on it!
floursStone milled containing 12.5% protein & 3.2g of fibre per 100g. Used for producing quality bread and pastries. The protein reacts with yeast and sourdough starter culture during the fermentation process. This results in bread with a better rise. Store in an airtight container in a cool, dry place.
spicesCeltic Sea Salt crystals are produced on the salt marshes of the Peninsula of Geurande in France. The salt is hand harvested, dried and then ground into this Fine Sea Salt. It remains completely unwashed, unrefined and additive-free, keeping the salt rich in magnesium and trace elements. Celtic Sea Salt can be sprinkled on food as a delicate seasoning or used during cooking to enhance the flavour of the food. This fine sea salt is also suitable as table salt. Store in an airtight container.
bakingIn an oven: Use 1/2 tspn per cup of flour. In a Bread Machine on quick cycle: Use 3/4 tspn per cup of flour. Adjust to your taste. Does not require hydration prior to use.
