Best Ever Sourdough Oven Tray Pizza - you will never bake a different recipe again!

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Ingredients: 

First Dough:
750 g flour (30% strong flour and 70% Pizza flour)
75g  Refreshed Natural Yeast
375 g water

Second Dough:
8 g sugar or malt syrup
16 to 20g salt
160 g water

Preparation

Make the first dough. Dissolve your refreshed Natural Yeast in the water, add the flour and work into a dough. No need to overwork it, once it is fairly smooth put it in a bowl, or a big tupperware,  and let it rise from 6 to 16 hours. It really all depends on the temperature and on the flour ( 6 hours for a dough made with 00 flour only, to the full 18 hours for a dough made with 100% Manitoba flour). Once the dough has tripled in volume you are ready to start the second dough.

Put the first dough in your planetary mixer is you are using one or leave it in the bowl if you are doing it by hand; add half of the water with the sugar or malt syrup and incorporate it; the and the salt and see how much of the remaining water your dough will take ; the dough will be very soft but you need to retain the structure, so it really depends on the flours you used, 00 flour  will absorb less water, Manitoba flour a lot more. Try to use at least 120g out of the 160. Let the dough rest for half an hour once you have finished to work it for at least 15 minutes.

This dough will make a standard oven tray plus an additional smallish one, lets say half size of an oven tray.

Line your trays with baking paper, and sprinkle a bit of olive oil on the paper then spread it with your hands so that the whole tray is covered.

Put 2/3 of your dough in the big tray and 1/3 in the small tray. Sprinkle some flour over the dough and distribute it over the trays. The dough is very soft so the process should be quite straightforward.

Cover both trays with cling film or put them in big plastic bags and seal them, however you prefer. Let the dough rise for about 4 to 5 hours.

Preheat your oven to 300C for about half an hour and after the final rise put your favourite toppings on your pizzas.

Bake your pizza at 250 for about 15 to 20 minutes. A static oven will make a crispier base, a ventilated oven will make it a bit softer but will retain more moisture, it really depends on how you like your pizza.


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