🍕Pizza brunch! 🍕Long cold proofed, sourdough pan pizza!

Made sourdough pizza for the first time for a Saturday brunch with my family and my girlfriend. Turned out amazing, and super easy!

I usually bake whole grain loaves, but found pizza both very forgiving and very enjoyable 🤠

Recipe:

• 1000g bread flour
• 700g water
• 200g active starter
• 20g salt
• 50g olive oil 

Method:

• Autolyse: Mix flour and 650g of water until just incorporated. Let rest for 30min~1h.

• Add olive oil and salt. Mix until sticky but manageable.

• Bulk ferment: let dough rest; mix every ~45min. Repeat until dough is perfectly smooth and bubbly (~4h for me; might be longer or shorter depending on temperature and starter)

• Cold proof: cover and rest in fridge for ~24-48h (I went for 48h; strongly recommended)

• Pre-bake: ~3-4h before baking, spread dough out on well oiled/parchment papered pan (I used oil; it stuck a bit). On last 30min – preheat oven to 210c.

• With oiled hands, spread dough out across pan. Spread tomato sauce, cheese (mozarella or otherwise) and toppings.

• Bake ~25min until golden (no steam!)

• Cool for 10min

• devour instantly

This is my first ever attempt; while I’m very pleased, I’d love to hear your thoughts and suggestions!