Oh my! This pizza dough is light, crisp and chewy all at once. The only thing that would make it more delicious is to be baked in a wood-fired oven. Until then, a pizza stone on the barbeque will do just fine. The recipe was from Little Spoon Farm.
Ingredients
100 g sourdough starter
2 teaspoons salt
2 tablespoons BCF Cold Pressed Canola Oil
375 g water
Method
Mix together the ingredients just until combined. Let rest at room temperature over night.
In the morning, separate the dough into 4 balls and let rest in the fridge covered with plastic or beeswax wrap.
Bring the out of the fridge 30 minutes before shaping.