Now you can make great sourdough pizza, exactly how you like it, at home.
Our sourdough pizza base is cold fermented for at least 24 hrs. The dough is available as individual balls for you to shape, top and bake at home and can be frozen for use whenever you need it.
Whether you like them thin and crispy or deep-pan, red or white, meaty or veggie, sweet or savoury – it’s entirely up to you!
Ask for cooking tips and recipe ideas, and unleash you own creativity.
Order your dough, or any of our breads, to ensure they available when you want them, via phone, email or social media message via @zymologistsmcr.
Pizza Dough Instructions:
Dough best used within 2 days of purchase – or freeze it for a maximum of 3 months
If Frozen:
Allow to the dough to defrost for 8 hours at room temperature, or overnight in the fridge.
Fresh:
Ideally, let the dough rest at room temperature for 1 hour. cold dough is harder to stretch, but this is optional.
Place a baking sheet, pizza stone or steel onto a shelf two thirds of the way up in the oven and preheat to 290 C, or as hot as it will go.
Lay out a sheet of baking parchment paper a few inches larger than your pizza. this will make it much easier to place on the baking surface, especially if you are making multiple pizzas one after the other on a single tray.
Gently stretch the dough out on the paper – try to keep touches light and preserve any air pockets. If you are struggling to get it to hold your desired shape or the dough is being resistant, try this in two quick sessions with a few minutes break in between. The rest between stretches allows the dough to relax and makes it easier to form!
Now the fun part: Top your pizza! Pop whatever your heart desires on top of the shaped base: sauce, meat, veggies, cheese etc. or go wild, add chocolate spread. If you like a crunchy crust brush the edges with a little olive oil.
Carefully lift the paper on the hot baking sheet or stone. Don’t burn yourself.!
Bake in the oven for 5 to 6 minutes and then check, and give a few more minutes if you want a darker pizza. Fresh dough pizza will cook much faster than a supermarket variety, so keep a close eye on it!
Remove to a flat plate or board, slice and enjoy
If you bake pizza often it is really worth investing in a pizza steel or stone as you will get a better rise from the dough and more airy crust.
If you want to try a deep-pan variation, try placing the dough in a well-oiled skillet or oven-safe pan rather than on paper.
Let us know of any wild and wonderful pizza creations on our social media!
Comments