If you've managed to get a sourdough mother going [learn how to make one here http://www.caferoyale.co.nz/new-blog/2015/1/17/wild-yeast-and-good-bugs], then one of the most delicious things you can do with it is make sourdough pizza. This isn't the sort of pizza that gets delivered to your door in 30 minutes; it takes a little forethought but the results are so good you'll never order a large stuffed crust Disodium Guanylate with extra hydrolised soy protein again.
Start thinking about your pizza the night before you plan to make it and take the sourdough mother our of the fridge. In the morning, you'll need to do a bit of mixing before you head off to work. When you get home, the dough will be ready to be baked.
Sourdough pizza recipe
makes 4 pizza
200g sourdough mother
500g strong white flour (or 400g strong white and 100g wholemeal or spelt)
330g lukewarm water
Take your sourdough mother from the fridge the night before use and leave it on the bench. Measure out the water.
In the morning, break up the piece of mother dough and add it to the water. Add the flour to the water as well, and bring it all together into a soft dough. Remove 200g of dough to act as your mother next time. Leave the dough for ten minutes to let the flour hydrate, then add the salt and mix on a medium speed for 5 minutes.
Divide into 4 rounds. Refrigerate any dough you are not going to use that day (dough will keep up to 3 days). Leave the rest to prove on a baking tray on the bench, covered, for 6 - 8 hours.
When you're ready to make the pizza, push and pull each ball out by hand until it is 10 - 12 inches in size. Lay it on an oiled baking tray. Top with sauces and toppings of choice - try pesto instead of pizza sauce, topped with spinach and mozzarella.
Bake in your hottest oven for around 5-6 minutes depending on your toppings. The base needs to have some colour on it and can be checked by carefully lifting it and looking.