- Preparation and cooking time
- plus 4 days for the sourdough and 4-18 hrs resting
- More effort
- Makes 6 pizzas
For the base
- 1 batch white sourdough (see step 1)
- strong or plain flour , for dusting
For the topping
- 2 x 400g cans plum tomatoes
- 2 tbsp extra virgin olive oil , plus extra to serve
- 1 tsp dried oregano
- 300g mozzarella , torn into chunks
- small bunch of basil , leaves picked (optional)
- STEP 1
Make a batch of our white sourdough, following the recipe to the end of step 10. 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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.