Ingredients:
- 500g bread flour
- 1 teaspoon salt
- 50g Semolina
- 200g Sourdough starter (fed the night before and left on the counter overnight so nice and bubbly)
- 325ml water
- 1 Tablespoon of Olive Oil
- 1g dry yeast
Mix all ingredients roughly together to incorporate all of the flour.
Cover with cling film and leave in the refrigerator over nigh, or for 24 hours)
On a floured surface, empty the dough and fold in 1/3's and form to a dough ball.
Divide into 6 portions of 200g each and place on a floured cookie sheet and cover with cling film.
Let prove for an hour.
Shape the dough and place on a flour/semolina covered wooden cutting board.
Place small amount of toppings, less is more. Do not over load it.
Have a pizza marble or flat cooking sheet up to temperature (Hot as the oven will go) and slide the dough onto the sheet/marble.
Cook for 5 minutes.
Slide the pizza back onto the wooden cutting board