For the base
- 1 batch white sourdough (see step 1)
- strong or plain flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
For the topping
Make a batch of our white sourdough, following the recipe to the end of step 4. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs – the longer you leave the dough, the more sour it will taste.
Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.
Baking methodIf the frying pan method seems too quick or doesn’t work for your kitchen heat the oven to 240C/220C fan/gas 8 with a tray in it. The pizzas can be assembled on another floured tray then slid onto a hot tray and baked for 10-12 mins.
Reduce portion sizeThe dough and toppings recipe can easily be halved to make 3 pizzas.
FreezingThe dough balls freeze well and can be defrosted and then used.