Either by hand or using the dough hook attachment on a stand mixer, knead until the dough is smooth. At least 10 minutes by hand, less time using the machine. The dough should be stretchy and not too sticky.
Shape into a ball and allow to prove. At this stage, you can divide the dough into the pizza balls and place in an oiled tray for ease later. Allow to rest before attempting to roll out.
They will keep for a good couple of days in the fridge. The longer you store them the more the sourdough flavour will develop.
When you are ready to bake your pizzas, shape the dough by first sprinkling with semolina or polenta. This helps with shaping and also creates a nice crunch as well as making the pizza easier to get into the oven.
Place a baking stone in your oven and pre heat to the highest temperature it will go, preferably without the fan.
Shape the dough into a round, as thin as you can without getting any holes in the base. Top with your preferred toppings and bake.
If you have a pizza peel, you will find it easier to slide your pizza in and out of the oven.
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