Mini Personal Sourdough Pizzas

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.