A naturally leavened pizza with a tangy, chewy crust topped with tomato, mozzarella and basil. This pesto version is finished with pine nuts and parmesan cheese. Ready in about 42 minutes (plus soaking/chilling time).
Prep 30 min Cook 12 min Serves 4 Hard
Ingredients
🍅Tomato Puree1 cup
🧂Salt10 g
🧀Mozzarella Cheese250 g
🫙Olive Oil1 tbsp
🌾All-Purpose Flour500 g (or bread flour)
🫙Pine Nuts2 tbsp
🫙Sourdough Starter100 g, active
Optional extras
🌿Fresh Basila handful
🧀Parmesan Cheese1/4 cup
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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
The long cold ferment is what gives the tangy, blistered crust.
