Sourdough Pizza // shot on iPhone

Ingredients: makes 4 small pizza(7 inch)

for the dough:
360g pizza flour(If you don’t have pizza flour, blending 80% bread flour and 20% cake flour gives just the right amount of gluten)
80g sourdough starter
200g warm water
8g salt

for the genovese:
100g cashew nuts
80g olive oil
30g sweet basil leaves
2 cloves garlic
1 tsp salt

Instructions:


1. Feed the sourdough starter and let it ferment at around 25°C until it doubles in size. If the starter is active, this should take about 3 hours.
2. Mix all the ingredients for the pizza dough and knead for about 5 minutes. Let it ferment at around 25°C until it doubles in size, which may take 6 to 12 hours.
3. Blend all the ingredients for the pesto sauce in a food processor.
4. Divide the pizza dough into four portions and let them ferment at around 25°C for a few hours. If not using immediately, store them in the refrigerator for a few days.
5. Preheat the pizza oven to 400°C.
6. Generously dust the work surface with flour, stretch out the pizza dough, and add toppings.
7. Bake in the pizza oven for about 90 seconds until done.
8. Enjoy!

@Peaceful Cuisine