Par-Baked Sourdough Pizza Base – 200g / 20–25 cm

Balabudgee par-baked slow-fermented sourdough pizza base.

I’m embarrassed to confess that Ali and I have been known to buy rather dodgy frozen pizzas from the supermarket in the past—not anymore. These beauties are gourmet! We get our oven hot, add toppings, and give them a short blast.

A couple of pizza topping tips: firstly, keep it simple. When it comes to pizza, less is definitely more—less tomato sauce and fewer ingredients. For our favourite tomato sauce recipe: 1 can (400 g) crushed tomatoes (plus an extra little crush with your hands), 2 tablespoons of good extra-virgin olive oil, and a generous teaspoon of sea salt, then mix.

If we have any left over after our Friday night pizza night, we either refrigerate them for a couple of days or freeze them in a zip-lock bag.

Approx 200gm (before baking). They end up being about 20–25 cm rounds; as I get better with shaping, they’ll get closer to 25 cm.

Ingredients Stoneground and Premium White Wheat Flour, Water, Sourdough Culture (Water, Wheat Flour, Whole Rye Flour), Heritage Flours (Emmer, Khorasan, Spelt, Wheat), Whole Rye Flour, Sea Salt.

Allergens Contains: Gluten, Wheat.

Allergens May Contain: Egg, Lupin, Milk, Peanuts, Sesame, Soy, Sulphites, Tree Nuts.