Your sourdough pizza dough has already been fully fermented for 24 hours. It can now be frozen (fine for 2-3 months) or placed in the fridge for up to 2 days before being used. If frozen, the evening before you want to make your pizza, take the dough balls out of the freezer and place into the fridge to defrost overnight.
At least 1 hour before you plan to eat your pizza, take the dough out of the fridge and leave on your counter in the biodegradable bag and allow to reach room temperature.
Then preheat your oven and pizza stone or baking tray to at least 230C, or use the pizza setting if your oven has one.
Sprinkle your counter top with some plain white flour. Turn the dough out of the bag and place on the floured surface. Sprinkle some additional flour on top of the dough.
Use your fingers to shape the dough by pushing from the centre towards the edges, leaving a crust around the edge. It should be around 20 cm in diameter at this point.
Carefully lift the pizza base onto a baking mat or parchment paper.
Cover the dough and leave it for 10-15 minutes.
Repeat the shaping process, stretching the dough to approx. 30 cm diameter, or more if you want a thinner base.
Add your choice of toppings and sauce and then gently lift your pizza directly onto your preheated stone/tray. Don=E2=80=99t add too much sauce (a small ladle is what I use) or it will make your pizza soggy. If adding cheese, I recommend using mozzarella. Grated cheddar is my kids favourite, but I find it very oily when melted. Timings will depend on how hot your oven is. Baking in a pizza oven takes less than 2 minutes.
A regular domestic oven will take longer. Keep an eye on it. You may need to turn the pizza for even baking. In my old domestic oven, baking time is around 8 minutes.
Enjoy!
