The Gift Of Bread

 

Pizzas (The Best)

A sequence for preparing a (fantastic) four day fermented gluten modified sourdough pizza, in a wood fired oven. Don't forget, we provide free classes for all our creations.

  • Pizza dough-ready
  • ready-for-oven
  • After 45 seconds
  • After a minute
  • Done. Perfect pizza
  • on-its-way
  • Pizza dough-ready
    Four day fermented sourdough ready for shaping.
  • ready-for-oven
    Shaped and laid up with Mozzarella, basil, tomato paste, anchovies on my half.
  • After 45 seconds
    With a hot oven (400C) the pizzas are quick. Puffed up at 35/45 seconds.
  • After a minute
    Pizza is almost ready after a little over a minute. Just let the base crisp up (no soggy bases allowed).
  • Done. Perfect pizza
    This extended fermentation sourdough pizza rivals anything! THE BEST - and everyone can eat it.
  • on-its-way
    Next step… slice it and eat it. Wowee.

 

 

 

Pizza dough

We used what is considered as the best flour for pizzas. The Italian Caputo Pizzeria flour. (Blue, 00). It works fine with the extended sourdough process. We will be using a full wholemeal, stoneground, sprouted wheat flour version soon for comparison.

Procedure

• A standard 70 percent hydration mix was prepared. Just water, flour, sourdough starter and salt. No kneeding, just mix until incorporated.

• Place in the fridge for four days.

• Remove and let it come up to room temperature. Give it two letter folds and divide into the portion size. I used 200 grams.

TIP: At this stage it would be normal to let it rise before 'baking', however I find that when doing outdoor pizzas with a wood fired oven, most days are very warm and this can cause the dough to rise and overproof too easily.

To remedy this I place the dough when shaped into balls back in the fridge untill ready for the party. They rise up very quickly on a warm day outdoors.

 

Cooking pizzas

The main consideration for the gluten intolerant and coeliacs is that any flour used for dusting and sliding off the peel is not a gluten flour – since it will not be modified by the sourdough for four days. I use rice flour.

Just add the ingredients you prefer and from there the four day modified dough will act exactly as any other pizza cooked in a wood fired oven.