Sourdough whole wheat pizza

Preparation: 10 minutes (plus resting time)

Baking: 10 minutes

Makes: 2 big pizzas (enough for 4 people)

Ingredients for the dough

• 2 cups organic whole wheat flour

• ½ cup sourdough starter *

• 1 teaspoon sea salt

• 1 tablespoon extra-virgin organic olive oil

• ¾ to 1 cup water

Method:

• Combine the flour, sourdough starter, salt and olive oil in a large bowl. Slowly add the water while kneading the dough – add enough water to make the dough soft and elastic. Knead the dough for a few minutes and form into a ball.

• Grease a bowl with a few drops additional olive oil and place the dough in it – cover with a tea towel and let it rest in a warm place until the dough has about doubled in size (should take about 1-2 hours)

• Once the dough is ready, punch it down and knead it through and then separate it into two pieces.

• Roll out each piece with a rolling bin on a lightly floured surface.

• Top with your choice of toppings (in this picture - tomato sauce, onions, garlic, mushrooms, mozzarella and basil).

• Cook in the oven at 220 Celsius for 10 minutes.

* It takes about 5-6 days to make a sourdough starter, but once you’ve made one, you can keep it forever!

Here is the sourdough starter recipe:

Day 1:

50 grams organic stone-ground white flour

50 grams water

Weigh the flour and water and then mix together until smooth – it’ll look like a thick, sticky dough. Cover with a tea towel or cheesecloth and let it sit on the kitchen counter for 24 hours.

Day 2:

50 grams organic stone-ground white flour

50 grams water

Add the flour and water and mix together until smooth. Cover with a tea towel or cheesecloth again and let it sit on the kitchen counter for 24 hours again.

Day 3:

50 grams organic stone-ground white flour

50 grams water

By now you should see some bubbles on the surface of the dough and it might start to smell a bit sour. Stir in today's flour and water and mix until smooth. Again, cover and let it sit on the counter for 24 hours.

Day 4:

50 grams organic stone-ground white flour

50 grams water

There should be quite a lot of bubbles by now and you will notice the sour smell. Again, mix in today's flour and water and stir until smooth. Cover and let sit for another 24 hours.

Day 5:

The starter should look bubbly and have a sour, pungent smell – that means it’s ready to use.

If your starter isn’t very bubbly yet, you can feed it some more flour and water and wait for another 24 hours.