A naturally leavened pizza with a tangy, chewy crust topped with tomato, mozzarella and basil. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 42 minutes (plus soaking/chilling time).
Prep 30 min Cook 12 min Serves 4 Hard
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🍅Tomato Puree1 cup
🧂Salt10 g
🧀Mozzarella Cheese250 g
🫙Olive Oil1 tbsp
🌾All-Purpose Flour500 g (or bread flour)
🫙Sourdough Starter100 g, active
Optional extras
🌿Fresh Basila handful
Instructions
1
Mix flour, starter, salt and water into a dough; stretch and fold a few times over 2 hours.
2
Divide into balls and cold-ferment in the fridge 12–24 hours.
3
Heat the oven with a stone or steel as hot as it goes.
4
Stretch the dough, top with salted tomato and mozzarella.
5
Bake 8–12 minutes until blistered; finish with basil and olive oil.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
The long cold ferment is what gives the tangy, blistered crust.
