Little Caesars king Theo Kalogeracos shares some of his favourite pizza recipes from his second cookbook, Theo & Co. Take 2.
RECIPE: San Fran Sourdough Pizza BaseBiga:
5g (1 tsp) instant dry yeastSourdough:
8g (1 1/2 tsp) salt
To make biga: Place all ingredients in an extra-large bowl (it needs to be big enough for the biga to triple in size). Whisk together until the yeast has dissolved and all the flour has been incorporated into the water. Cover the bowl with cling film and place in the fridge. The biga can be used after 3 hours but for a stronger sourdough fermentation flavour, leave it for 24 hours.
To make sourdough: Place water, then the biga, followed by flour and salt in a mixing bowl and bring together using a dough hook on low speed for 3 minutes. Stop and check: Is it too firm? Does it need a dash of water? Is it too soft? Does it need more flour? Mix for a further 7 minutes - the dough should be firm but slightly tacky. Remove dough hook, leave dough in the mixing bowl and cover with plastic film. Let the dough double in size (this will take 2-3 hours).Take the dough out of the bowl and cut into five even pieces, about 260g per dough ball for a 30cm pizza. Flatten the dough then sprinkle with flour and roll out to the size of the tray. Place on tray and let it double in size - this will take 30 minutes to 1 hour. This recipe will give you 1.3kg of dough, which is enough for five pizzas.
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