Pete’s Overnight ‘Soordough’ Pizza

Photo credit High Rise Bakers
Our thanks to Pete from High Rise Bakers for this recipe. High Rise Bakers’ vision is to bring tasty, nutritious, affordable bread to the Gorbals in Glasgow, made by people living in Gorbals. It’s part of Bridging the Gap, a local community project serving the Gorbals area that aims to work across divides which are apparent in the community, providing opportunities for people to discover ‘common ground’.
Scotland The Bread have enjoyed working with High Rise Bakers for a number of years, on projects including Baking in the Community and Flour to the People.
Pete says: “Using 50% or up to 75% Scotland The Bread wholemeal flour instead of white plain flour will improve flavour / nutrition and will actually strengthen this dough a bit because plain flour is usually very low in protein.”
This recipe is part two of our Sourdough September 2021 series, a challenge to make a weekly sourdough for five weeks. Sourdough September is a Real Bread Campaign annual celebration, find out more or join the Campaign here. We hope you enjoy making Pete’s overnight ‘soordough’ pizza!

 

Makes 3 x 200g pizzas

For the dough

18g sourdough starter (refresh it earlier in the day if you can)
227g water
350g plain flour
7 g/ 1 tsp salt
11g/1 tbsp olive oil

For the pizza sauce

1 tin chopped tomatoes
A generous pinch of dried oregano
½ tsp dried basil or 1 tbsp fresh basil finely chopped
1 clove fresh garlic, finely chopped
1 tsp red or white wine vinegar
Salt and pepper

Toppings

125g mozzarella cheese or whatever cheese you prefer
Any other of your favourite pizza toppings
Fresh basil and olive oil for after baking

The night before:

  1. Mix all the dough ingredients into a shaggy dough. Cover and set a timer for 15 minutes
  2. Stretch and fold the dough. Cover and set the timer for another 15 minutes.
  3. Stretch and fold three times more at 15 minute intervals.
  4. Cover and leave overnight to prove.

Baking day:

  1. Sprinkle flour on the counter. Divide the dough into three equal pieces and shape into balls.
  2. Cover and leave to relax (the pizza dough!)
  3. Turn your oven on to its highest setting. Tear off 4 pieces of baking parchment big enough to cover your baking tray.
  4. In a small bowl mix the sauce ingredients together. Taste it for seasoning and get it how you like it.
  5. If you’re using mozzarella, drain it and slice it thinly or break into small pieces. Get your other toppings ready.
  6. Flatten a circle of dough on a well-floured counter until it’s the thickness of crust you like. Slide the base onto a square of baking parchment and then onto your tray. Do this with a second piece of dough.
  7. Spread over a quarter of the tomato topping and any other toppings then dot with a quarter of the cheese.
  8. Get the pizzas into your roasting hot oven for around 8-10 minutes. Keep an eye on it as every oven is different. When it’s ready take it out of the oven. Take them out after 5 minutes if you want to freeze them and eat them later.
  9. Drizzle over olive oil and sprinkle over torn leaves of basil if you’re using it. Buon appetito!           

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