Sourdough pizza dough

Ingredients for 6 servings:

• 400 g spelt flour
• 600 g instant flour (wheat flour type 405)
• 40 g salt
• 250 g sourdough (50 : 50 rye flour : spelt flour)
• 450 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes

like in the pizzeria

Mix the wheat flour (instant flour!), spelt flour, and salt thoroughly. Add the sourdough and water and knead in the dough mixer for at least 10 minutes. Then let the dough rise for 10 to 12 hours. It’s best to place the bowl in a bag to prevent the surface from drying out. Then remove the dough in portions directly from the bowl, roll it out, and top it. To ensure the dough is nice and crispy, sparingly cover it with tomato sauce and a maximum of 2 to 3 ingredients. Now bake the pizza in the oven on a pizza tray or, even better, directly in a stone oven. Bake at the highest temperature possible—at least 250 degrees Celsius (480 degrees Fahrenheit). When the edges are slightly darkened in some places, the pizza is ready. Depending on the oven, this will take 6 to 12 minutes. About the sourdough I used: I feed my sourdough every two days with a spoonful of spelt flour and a spoonful of rye flour and a little water. It should have the consistency of pancake batter—relatively runny. 6 hours before making the pizza dough, feed the sourdough again and let it stand at room temperature.