Sourdough Pizza Base

This is one of our bakes for July from Jane Mason's Book: Perfecting Sourdough.  I had been refreshing my wheat sourdough ready for a couple of white loaves...and had enough to start off the mix yesterday morning.

The recipe says mix 60g wheat sourdough, 140g white wheat flour, 1 tbsp fine semolina, 90g water, 3 g salt, just mix and leave to rest for 12 - 24 hrs. All you then need is some olive oil for dressing, and an assortment of toppings.   Just how easy can it get?  I had planned to make the pizza for lunch today...but once one has Pizza on one's mind, I could find no further inspiration for supper.

Having roasted two large pointed red peppers, in the 'dying embers' of the oven's heat from the sourdough loavews, there was no accommodating the 12 hrs wait.  Four hours short, the dough was dressed with pesto, all the red peppers, red onions and garlic which had not long come out of the oven, with a large gloriously soft and juicy Laverstoke Park Farm Buffalo mozarella which I had bought that morning, torn and spaced oven the top.

With oven set at its highest setting...it wasn't long before supper was ready

I felt this beauty needed to dress for dinner...with some green basil torn from the Kitchen windowsill herb.

I'm already thinking of alternative toppings.....