Sourdough pizza
Sourdough pizza

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sourdough pizza. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sourdough pizza is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Sourdough pizza is something which I’ve loved my whole life. They are nice and they look wonderful.

First, a little discussion on why I chose the percentages, numbers, and ingredients in the formula below. I like to think of pizza and bread as siblings separated in. A classic(ish) Neopolitan pizza margherita made with a sourdough starter as the leavening, instead of commercial yeast.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sourdough pizza using 15 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Sourdough pizza:
  1. Make ready Dough
  2. Get flour (type 00)
  3. Get semolina
  4. Get salt
  5. Take sourdough starter
  6. Make ready water
  7. Make ready olive oil
  8. Take dried yeast
  9. Make ready Toppings
  10. Prepare peeled tomatoes (pelati), 400 g (260 g net)
  11. Get oregano
  12. Take garlic, crushed
  13. Take salt
  14. Prepare buffalo mozarella
  15. Prepare anything else is optional, e.g. prosciutto, rocket, salami, mushrooms, basil

The crust will blow your mind. Don't try it unless you're prepared for addiction. It's best to use a fast-rising culture to produce just the right amount of leavening in quick. Our favorite recipe for the perfect made-from-scratch sourdough pizza.

Instructions to make Sourdough pizza:
  1. Place all the ingredients for the dough into a bowl and mix until just combined.
  2. Cover the bowl, place it in the fridge, and let it ferment for 24 hours.
  3. Lightly dust the counter top with a bit of flour and scoop the dough out on top of it.
  4. Fold the dough into itself a few times until it starts to firm up a bit, then knock the air out of it by gently hitting it with your palm and pulling back with your fingers while slowly rotating the dough. Finally form a ball by tucking it in under itself while rotating.
  5. Divide the dough into 2 or 3 equal portions, depending on whether you want a slightly larger pizza or not.
  6. Roll the portions into small balls by gently pressing down on them with your palm while doing a circular motion on a lightly dusted counter top. Dust your hands with a bit of flour if they are too sticky, but don't use too much.
  7. Cover the dough portions with a kitchen cloth and let it prove for an hour to an hour and a half.
  8. Place a roasting tray upside-down into the oven, and crank the oven up as far as it will go to preheat it.
  9. While the dough is proving and oven pre-heating, prepare your toppings.
  10. Pour the tomatoes out of the tin and into a bowl, and add the salt and garlic. Use your hands to squash them, then strain the excess liquid. You can save the tomato juice to drink it later.
  11. Add the oregano to the tomatoes and mix.
  12. Slice the mozzarella into rings, about half a centimetre thick. Chop and/or prepare any other toppings you might be using.
  13. Dust a large cutting board with a mix of semolina and flour. Place one of the dough portions on the board. Be careful not to squash it all together, try to retain its natural shape while moving it to the board.
  14. Stretch the dough with your fingers from the middle outwards, to form a pizza base, leaving a thicker edge on the outside. If you tear a hole in the dough, just patch it up with a bit of excess dough.
  15. Spread half (or 1/3 depending on how many portions of dough you have) of the tomato sauce over the pizza base, space out the mozzarella slices, and add any of the additional toppings. Drizzle with a little bit of olive oil.
  16. Slide the pizza from the cutting board onto the upside-down tray in the oven. Bake for about 5 minutes on full heat.
  17. While the pizza is cooking, repeat steps 13-17 for the other pizza(s).

This recipe calls for a sourdough starter. While making pizza crust with sourdough starter might take a little extra care, it's worth your time. The sourdough brings a robust tanginess to the dough, which pairs well with a host of toppings. This sourdough pizza dough recipe is very hands off but requires patience. It needs it to be made a day or two ahead of time as it is better with at least one night in the fridge.

So that’s going to wrap it up for this exceptional food sourdough pizza recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!