Prepare Starter  [1:1:1 Process]

  • Discard all but 100g of the starter into another pot and keep for other sourdough discard recipes like pancakes or pretzels.
  • Add 100g tepid water and 100g flour (a mix of 50% ’00’ flour and 50% organic white rye is recommended) to the starter and mix well.
  • Scrape any off the sides back into the starter using a wet rubber spatula and then seal and leave at warm room temperature for around 6-7hrs until it has peaked (around double or triple in size).
  • Once peaked, give it a quick stir and it’s ready to be used for the dough.

    Prepare Ingredients

    • Use the calculator on this page to work out your ingredient quantities (200g-250g will produce a regular sized pizza).
    • Measure out the water in to a large mixing bowl.
    • Measure out the salt & flour seperately.

    Make the Dough

    • Measure out the starter straight in to the water and mix by hand to fully dissolve it.
    • Mix in the flour & salt.
    • Remove from the bowl and knead for 3-4mins.
    • Place the dough in a bowl and cover with cling film to bulk prove. 
    Proving Option 1:
    • Bulk prove for 5-6hrs at room temperature.
    • Ball up and keep in the fridge for up to 5 days.
    Proving Option 2:
    • Bulk prove for 10-12hrs in the fridge.
    • Ball up and leave for 2hrs at room temperature.
    • Place in the fridge for up to 5 days.

    Bake it!

    • Remove from the fridge 2-4hrs before baking to allow the dough to come to room temperature.
    • Stretch out the dough and make yourself some awesome pizza!!
    • Bake at 450°C / 850°F for around 60-90 seconds

    This recipe is provided by pizza legend Julian Guy – @pizzaislovely