- Baker: Fazeen Shafeek @mrschefeek
- Makes: 6–7 pizzas
- Prep time: 35–45 minutes Resting 12–16 hours
- Bake time: 16 minutes
- Total Time : 13–17 hours
- Flours used: strong flour
Method
- 1. Mix the water & flour together in a bowl and leave it for 30 mins
- 2. Add the salt, sourdough starter & olive oil and mix together and leave it for 1 hour
- 3. Split the dough to create individual sections weighing about 150g each
- 4. Get a handful of semolina and dust the table top with it and use the surface to mould the sections of doughs into balls
- 5. Dust a tray with some more semolina and place the balls on and sprinkle some more over the top
- 6. Cover the tray with cling film and leave it in the fridge overnight
- 7. Preheat the pizza/oven tray to 220 degrees
- 8. Flatten out the dough and lay on the sauce (see recipe from last pizza post)
- 9. Place it on the pizza tray and keep in the oven for 8 mins at 220 degrees
- 10. Take it out and add the toppings , cheese (I recommend buffalo mozzarella) & sprinkle some chilli flex
- 11. Keep in the oven for an extra 8 mins
