Sourdough pizza
Sourdough pizza

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sourdough pizza. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sourdough pizza is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Sourdough pizza is something that I’ve loved my entire life. They are nice and they look fantastic.

Sourdough bakers are always on the lookout for creative ways to put unfed starter to use. A classic(ish) Neopolitan pizza margherita made with a sourdough starter as the leavening, instead of commercial yeast. This pizza has a super bubbly, soft.

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

The ingredients needed to make Sourdough pizza:
  1. Take Dough
  2. Make ready 250 g flour (type 00)
  3. Get 25 g semolina
  4. Prepare 1/2 tsp salt
  5. Get 100 g sourdough starter
  6. Take 160 ml water
  7. Take 25 g olive oil
  8. Take pinch dried yeast
  9. Make ready Toppings
  10. Get 1 tin peeled tomatoes (pelati), 400 g (260 g net)
  11. Prepare 1 tbsp oregano
  12. Make ready 1 clove garlic, crushed
  13. Make ready 1/4 tsp salt
  14. Make ready 200 g buffalo mozarella
  15. Make ready anything else is optional, e.g. prosciutto, rocket, salami, mushrooms, basil

This recipe calls for a sourdough starter. Master the art of making sourdough pizza dough using our comprehensive guide, complete with instructions of how to cook awesome pizza in your Ooni pizza oven! This sourdough pizza dough recipe is very easy to prepare and very delicious. How to make Sourdough Pizza Dough.

Steps 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).

If I'm not planning on using them at once, I'll freeze them after the first When our son was a teenager, having a stack of frozen pizza shells ready to bake was a life saver. In recent years, I've often looked for ways to use up the excess or discard As a Sourdough Pizza Crust takes longer to ferment and rise than a yeast pizza crust, why spend. To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or. This easy crust rivals anything you've ever tasted! Hand made sourdough thin crust pizzas, fresh pasta and puddings lovingly made to order for home delivery in Kendal and Ambleside and the lake district.

So that’s going to wrap it up for this special food sourdough pizza recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!