Mini Personal Sourdough Pizzas
Serves 230 mins prep25 mins cook
Crusty, chewy, and flavorful mini personal sourdough pizzas, prepared with minimal effort and zero kneading. The dough is made with a mixture of white bread flour, whole wheat flour, water, sourdough starter, salt, and olive oil. The process involves autolyse, fermentation, and baking, resulting in delicious pizzas ready in a few hours.
0 servings
What you need
Instructions
1: In the morning mix your flour with 280g of water. Cover and let autolyse for 30mins. 2: Add your levain, then add salt and the remaining 20g of water. Once combined, add in your olive oil. Mix and perform slap and folds until the dough comes together. 3: Place it back into a bowl, cover, and bulk ferment for 30mins. 4: Perform 3 rounds of stretch and folds each separated by 30mins. 5: Perform 2 rounds of coil folds each separated by 45mins. 6: The dough should show signs of fermentation by now. Dump the dough on a floured surface, divide it in half using a bench scraper and round each section into a ball. 7: Transfer each dough ball onto a lined baking tray that’s been dusted with semolina flour. Dust more semolina flour into the dough to prevent sticking, cover and let it continue proofing for 2-3hrs. 8: When the dough is ready (it should have gotten puffier), preheat your oven to 450F. Grease your hands with some olive oil and dimple the dough while creating a circle around the edges. 9: Add your favorite toppings then bake for 20-25mins until the crust is golden brown and the cheese is bubbly.View original recipe