Sourdough Pizza Puck x2 Frozen

Here are two large-sized portions of pure sourdough for your sourdough pizza base. Weighing at least 450g each they will comfortably make a really large pizza or two modest ones! The dough will have completed its bulk prove and then entered the freezer safely packaged in a small food grade polythene bag and will be coated in olive oil. At this stage the wild yeast slows down its activity to almost a standstill. You will need to defrost it in the refrigerator overnight nestled in a bowl or on a plate still in the bag, then two hours before stretching and preparing you need to sit it, still covered, in a warm ambient place, at around 26-29 degrees centigrade during which time it will start to rise and puff up. Next, preferably using coarse semolina, tip it out, coat it generously to prevent it sticking to eveything and gently tug it out to your desired shape, usually a circle, without rolling or pressing down hard, so push your fingers underneath to pull it outwards and you can spin it like a pro too! Now dress it for example with tomato sauce, herbs, cheese, meats, peppers, chillies, olives, and such things and let it sit for another half an hour nice and warm, then give it the fires of hell!

Try to aim for 300 degrees c for 3-7 minutes depending on your preference.