SOURDOUGH THIN CRUST PIZZA

Dough:

  • 750g + 50g water (at room temperature)
  • 200 g leaven
  • 1000 g unbleached all-purpose flour
  • 100 g whole wheat flour
  • 20 g sea salt

Topping:

  • 900g pizza sauce
  • 500g mozzarella cheese
  • fresh basil to sprinkle
  • smoked sea salt to sprinkle
  • olive oil (optional)
  • dry oregano (optional)

Yields:

8 medium sized pizzas