Sourdough Pizza

Create flavourful sourdough pizza from scratch. With your Ankarsrum Assistent, mixing the dough is both easy and effortless.

Food

Ingredients

500 g strong white bread flour or Tipo 00 flour
170 g durum wheat flour
440 ml water
60 g active sourdough starter
15 g salt

To check if your sourdough starter is ready, drop a small spoonful into a glass of water. If it floats, it's ready to bake with.
Attach the stainless steel bowl, dough roller and dough knife to your Ankarsrum Assistent.
Dissolve the sourdough starter in the water. Add the remaining ingredients and mix for 1–2 minutes, just until no dry flour remains.
Cover the bowl with the proofing lid and let the dough rest at room temperature for 1–1½ hours.
Transfer the dough to a baking tray lined with baking paper. Fold and shape the dough, then cover it with a clean kitchen towel and let it rest for another hour at room temperature.
Divide the dough into pizza balls and leave them to proof for 4–5 hours at room temperature.
Your dough is now ready to bake. Alternatively, place the pizza balls in the refrigerator for up to 3 days. When you're ready to make pizza, simply take them out and allow them to come to room temperature before baking.