PREPARATION TIME: 15 minutes COOKING TIME: 10 minutes MAKES: 4


For the dough:

• 65ml active sourdough starter

• 375ml cups warm water

• 950ml tipo “O” flour

• 2 teaspoons fine sea salt


For the topping:

• 600ml canned Italian tomatoes

• 2 tablespoons olive oil

• 2 cloves garlic

• Serrano Ham, thinly sliced

• Parmesan Cheese, shaved

• Fior di latte mozzarella

• Fresh Rocket



For the dough:

1.  Combine the starter dough and water and then slowly add the flour and sea salt. Use a wooden spoon, a large bowl and a little elbow grease. Or you can use a food processor with a dough hook to incorporate all the ingredients. The dough doesn’t require a lot of kneading, so be sure not to over-work it. You’re looking for dough that is sticky and loose textured.

2.  Remove, and place the dough in a large container with a lid. Cover and leave for 18-24 hours. Remember, the dough will double in volume, so the container must have the capacity for this.

3.  When the time has passed and the dough has doubled in volume, tip it out onto a work surface dusted with flour. Divide the dough into balls of equal weight, between 250g-300g.

4.  Put each ball onto a flat, dusted surface and cover with a dish cloth to rest for a further 2 hours. Use pizza dusting flour from Molino Pasini for best results.


For the tomato base:

1.  Heat the olive oil in a heavy-bottom saucepan and then add the finely chopped garlic, let it sizzle for a few seconds.

2.  Add the tinned tomatoes to the garlic. Let the sauce boil for about 5 minutes, stirring occasionally.  Season to taste with salt and black pepper.

3.  Take one ball of dough and begin to shape it by flattening it out with your hands on the work surface. Lift it gently into the air and stretch the dough by draping it over the backs of your hands and tugging at it gently. Allow gravity to do most of the work. An odd shaped pizza looks authentic and home-made, so don’t worry if yours ends up looking strange – just try to ensure that the thickness is even throughout the base.

4.  Place the stretched dough onto a pizza stone that has been lightly dusted with flour and ladle on a few spoonfuls of the tomato base and arrange a few pieces of fior di late mozzarella.

5.  Bake in a hot oven at 200?C for 10 minutes or until the base is cooked and the cheese has melted and just started to golden.

6.  Arrange the slices of Serrano ham, Parmesan shavings and rocket on the pizza just before serving.



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