Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, sourdough pizza. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Sourdough pizza is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Sourdough pizza is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must 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:
- Make ready Dough
- Take 250 g flour (type 00)
- Prepare 25 g semolina
- Take 1/2 tsp salt
- Make ready 100 g sourdough starter
- Prepare 160 ml water
- Make ready 25 g olive oil
- Prepare pinch dried yeast
- Prepare Toppings
- Get 1 tin peeled tomatoes (pelati), 400 g (260 g net)
- Prepare 1 tbsp oregano
- Prepare 1 clove garlic, crushed
- Take 1/4 tsp salt
- Take 200 g buffalo mozarella
- Take anything else is optional, e.g. prosciutto, rocket, salami, mushrooms, basil
Use your natural sourdough starter for the easiest and tastiest pizza crust ever. This recipe is easy to understand and perfect for beginners but seasoned bread bakers will appreciate how quickly it comes together. I think there's an equilibrium to find: you don't want the flavor of the grain to completely overpower the. This is a varsity-level take on the classic pizza dough recipe from Roberta's in Brooklyn, using sourdough starter to help the dough rise — and give it great taste If you feed your starter regularly, you can use it in this recipe right out of the crock in which you store it But if not, give the starter a feed of flour and water a few hours before you mix up the dough Sourdough Pizza also features a full bar, wine list, a selection of Bottled and Draft Beers.
Instructions to make Sourdough pizza:
- Place all the ingredients for the dough into a bowl and mix until just combined.
- Cover the bowl, place it in the fridge, and let it ferment for 24 hours.
- Lightly dust the counter top with a bit of flour and scoop the dough out on top of it.
- 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.
- Divide the dough into 2 or 3 equal portions, depending on whether you want a slightly larger pizza or not.
- 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.
- Cover the dough portions with a kitchen cloth and let it prove for an hour to an hour and a half.
- Place a roasting tray upside-down into the oven, and crank the oven up as far as it will go to preheat it.
- While the dough is proving and oven pre-heating, prepare your toppings.
- 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.
- Add the oregano to the tomatoes and mix.
- Slice the mozzarella into rings, about half a centimetre thick. Chop and/or prepare any other toppings you might be using.
- 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.
- 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.
- 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.
- Slide the pizza from the cutting board onto the upside-down tray in the oven. Bake for about 5 minutes on full heat.
- While the pizza is cooking, repeat steps 13-17 for the other pizza(s).
Sourdough Pizza is a family owned resteraunt in Mesa AZ.. Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Lay your pizza dough on the floured/cornmealed pizza peel. Stretch and adjust the dough a little more, aiming to position one edge of the pizza all the way at the front edge of the peel. When you insert the peel into the oven, the front edge of the dough will "catch" on the hot stone, making it easier to slide the peel out from under the pizza.
So that’s going to wrap this up for this special food sourdough pizza recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
