View source for Sourdough pizza

[[Bread & Baking|&lArr; Bread & Baking]] 

[[File:A1ak7cniKQL.jpg|400px|left]]

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==Ingredients==
:: ''amounts are total:levin/main, i.e total of ingredients : used for poolish/levain / remaining added for main ferme''nt 
{|style="text-align:left;"
!<small>total</small>
!style="text-align:right;"|levain
!main
!
!style="text-align:left;"|ingredient
|-
|<small>150g</small>
|style="text-align:right;"|150g
| -
|
|sourdough starter
|-
|<small>350g</small>
|style="text-align:right;"|250g
|100g
|
|white bread flour
|-
|<small>250g</small>
|style="text-align:right;"|200g
|50g
|
|water
|-
|<small>50g</small>
|style="text-align:right;"| -
|50g
|
|fine durum wheat semolina
|-
|<small>7g</small>
|style="text-align:right;"| -
|7g
|
|salt
|-
|<small>15g</small>
|style="text-align:right;"| -
|15g
|
|olive oil
|}
 
==Method==
#Mix the starter with 250g of the flour and 200g of the water until all the flour has been absorbed and mixture is fairly smooth.  Cover and leave at room temperature for 4 hours
#Add half the remaining water and the rest of the flour, semolina, salt and olive oil. Mix thoroughly and cover and rest for 10 minutes.  If the dough feels tight add more of the water.  Knead the dough until it loses its stickiness and become smooth and elastic - spray with a little water is sticking too much. Shape into a ball, cover and leave to prove at room temperature.
#Divide into 4 equal pieces and shape into balls - using a minimum of flour to avoid sticking. Dust work surface and balls with semolina, cover and leave for 2-3 hours.
#Now ready to use or freeze

<small>''Slow dough : Real bread'' Sourdough pizza</small>
<div class="keywords"> italian </div>