Jump to Recipe. Mix together sourdough starter, sea salt and water. Yes, sure, that sounds like a good idea … I don’t know how to advise on proportions, but whatever you do — 50 g or 75 g more flour, a tablespoon of olive oil — definitely write it down so you can adjust next time around with more or less. Even if I am not adding much sauce or any wet ingredients… Any advice? master sourdough bread baking in my free ecourse! Interesting. Not a criticism just overwhelming for a novice. Here are a few more of my favorite, delicious sourdough recipes: Sourdough Starter; No-Knead Sourdough Bread Simple ingredients treated with care and attention. Set it on the dough cycle. In a large bowl, whisk the sourdough starter, water, and olive oil. Step-by-Step . We are excited to offer our famous sourdough pizza to more of our neighbors throughout the entire Denver-Metro area. Thank YOU! Hi Sheri! I’m so glad you persisted and that you were able to get a nice crust as well as air bubbles. Once complete, I portion the dough and stash it in the fridge. Great to hear you are giving it another go, Connie! Sourdough is having a moment. A course that teaches robust methods so you can create consistent high quality sourdough Pizza Bases at home or for work.. the non sourdough pizza course offers a simpler and quicker method of producing an almost identical product. I like that the dough keeps for a couple of days. Instructions. Use the exact amount of water – it seems wet but it absorbs over time. I love your 4-day ferment. But, don’t just toast the sourdough. First, mix the sourdough pizza dough: In a medium bowl, whisk together your starter, water, and olive oil. Honestly, I wouldn’t freeze it after 4 days. #sourdoughdiscard #recipe #cookies Specifically. In the summer, because it is warm and humid, the first rise (bulk fermentation) of all my sourdoughs takes between 6 – 8 hours; in the winter the first rise takes 12 – 18 hours. Naked Pizza with Spicy Scallion (or Ramp!) Making the dough is really easy -- shaping it is the trick. Fountain and single serve sodas, coffee, tea, and milk. This one is spread with tomato sauce and topped with fresh mozzarella, parmesan, olive oil, and sea salt. You could make it Hawaiian or a cheeseburger inspired easy pizza. Sourdough Pizza Crust By PJ Hamel For a thicker, large pizza, oil a 14" round pizza pan (an 18" x 13" half-sheet pan will also work). Hi Diane! Toasting Sourdough Bread For Pizza Toasted sourdough bread has become my new obsession. I waited until it was completely room temperature today, prevented it from sticking using cornmeal and a little olive oil. Should I oil the bowl and turn the dough in it so it’s lightly oiled to avoid that? Then, proceed with the recipe. Discover Why I use the refrigerator method for proofing sourdough – The easy way to PRO proofing Stuffed pizza – Prepare your bread dough just as you would your pizza dough to make this stuffed pizza. Fit the … So great to hear this, LP! Is it better to freeze at 2 or 3 days and then just thaw on the fourth? It was a little hard to slice into and the inside was slightly gummy. There’s a really wonderful depth of flavor that doesn’t come through for me with less than a full day in the fridge, although the crust is still great. Has not gotten to the 2 on the vessel. It’s pretty dry here right now! I usually just fold it in during shaping. ©2021 Alexandra's Kitchen. Find what you need in our sourdough baking guide. Or was it very slack and without elasticity? You can certainly use a mixer for this dough, such as a KitchenAid stand mixer if you have one, or you can do things by hand. Thanks so much for writing. As far as sourdough pizza recipes are concerned, this one is as simple as it gets — it’s made with all-purpose flour and there is no autolyse or preferment. Preheat a pizza stone, or cast iron skillet, at 400 degrees. You’ll want to make sure your starter is fed and active! Cover the vessel. If I’m going for more of New York style pizza (foldable vs soft) can I simply add a little bit more flour and some olive oil? My boules may be smaller from now on. Did you turn it out and portion it? It’s easy to do in your bread machine but you’ll want to look for a pizza dough setting. The best sour dough pizza crust I have ever made.. holy moly !!! /*--> I love the idea of mixing the dough and just stashing it in the fridge . Sourdough breads use a fermented batter-like dough starter to make them rise and enhance their flavour. Thanks for responding so quickly. Looking for tips, techniques, and all kinds of great information about sourdough baking? Ready? Sourdough version. if you can get your hands on either. Delicately stretch the dough into a round, trying as best you can to preserve those air pockets. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 8 hours. If you’d prefer a different bake, see our gluten-free recipes. With the difficult problem of finding yeast many people (me included) have started to make their own Sourdough … This is the beauty of the Baking Steel: oven spring! You can top this pizza … Fantastic crust. Yes, ppl, you heard your girl. This recipe is from "World Sourdoughs From Antiquity" by Ed Wood. Toasted sourdough bread has become my new obsession. She lives in WA but I live in Missouri! Everything gets mixed together at once and you are on your way! I weighed all ingredients. Hi Abby! After the edges of the pizza begin to brown, remove from the oven, add cheese, and return to the oven to finish baking. I encourage using the dough within 3 days. Let’s do this , One of the most frequently asked questions I’ve received these past few weeks is: “Have you ever replaced the yeast in “X” bread recipe with sourdough starter?”, And specifically: “Could I use sourdough starter in your pizza dough recipe?”. The first time it seemed like a lot of work, but once you do it once, it’s pretty easy. If you'd like to get one going, follow sourdough starter recipe tutorial. Topped with marinara, pepperoni, cherry tomato, broccolini, capers, mozz, and basil. If you have a Baking Steel, place it in the upper third of your oven, and heat the oven to 550ºF. Great to hear this, May! Mix to combine, then knead for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl. 7 hours later, I prepped 1 portion with lots of flour. Thanks so much for sharing this great recipe! So appreciate you reporting back and sharing this. ), and find that it is still plenty of pizza for one. Still no yeast. You could make it Hawaiian or a cheeseburger inspired easy pizza. Hence, the instructions below mention removing the dough from the fridge. The only thing I would change would be taking the word simple out of the title. It’s the perfect combination of crunch, flavor, and traditional texture. Sourdough Bread Pizza: Prep time: 20 minutes Cook time: varies. Seriously though, this bread is made with my famous Chewy Sourdough Pizza Crust Recipe and has a classic pizza flavor in a sliceable loaf shape. Hopefully video will help, and maybe all is as it should be. Sourdough Pizza Crust. Wondering if all the great crust results were achieved due to using starter and yeast.? It’s the perfect combination of crunch, flavor, and traditional texture. Starting here rather than as before with the discard. Store leftover pizza covered in the refrigerator for up to 5 days. (See recipe for other options.). Bake 5 to 6 minutes or until cooked to your liking. Primary menu. I prefer the smaller size because it is easier to work with when it comes to baking (more details to come! I love this so much , When you say “starter”, do you mean fed and active or is unfed ok. 1 cup (227g) sourdough starter, unfed/discard. Transfer to the fridge, ideally for at least 6 hours and up to 3 days. The texture of your baked pizza makes me think that the dough over fermented and unfortunately there is not much you can do … you can spread the dough out onto sheet pans (parchment lined), brush with butter or oil and sprinkle with seeds and turn it into crackers, but I don’t think you’ll be able to get a good pizza crust out of it. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Now you can find sourdough not only in the best bakeries, but in most grocery stores. If you don’t have time to form a starter, there is some simpler breads in this list like the no-knead bread. The sourdough gives it extra flavor, but also makes it much easier to digest. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. I am so impressed. Hi! Your email address will not be published. Amazing to hear this, Marlene!! Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large mixing bowl. Baking Sourdough Bread On A Pizza Stone. This is a great "weekend" crust, as you can shape it at 8 a.m., and have pizza for lunch. Then, “stretch and fold” the dough (see video for guidance) 4 times at 30 minute intervals. Fold, don't knead, your dough. Use your natural sourdough starter for the easiest and tastiest pizza crust ever. Star ratings help people discover my recipes online. It was so good that following the initial test, I made a double batch to give away to friends and neighbors. If possible, repeat this cycle twice more for a total of 4 stretch and folds. HELP! It probably won’t be as good as when baked fresh, but it will still be delicious and it would be a way to save the dough from going bad. Set it on the dough cycle. Arrange on a large baking sheet. Sourdough Pizza also features a full bar, wine list, a selection of Bottled and Draft Beers. When you shaped the balls, was there any strength to the dough? Yes! For the bulk fermentation, you want the dough to double (or less than double: I now end my bulk fermentation when the dough has risen by 50% in volume). Keep me posted on how it turns out. That sounds amazing, Bruce! My crust looked every bit as good as the one’s in your pics. Pitta Bread Oh wonderful to hear this! Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Automatic Weekly, Bi-Weekly, Monthly Delivery Options. Regular bread uses wheat and with the help of yeast, the bread rises. Breitcher’s baking method takes inspiration from the method in the 2014 cookbook “Josey Baker Bread.” Nick Beitcher’s Hand-Mixed Sourdough Pizza Dough. And does your oven run cool? If it starts to shrink back, cover and let rest for 15 minutes before continuing. This sourdough pizza crust is par-baked prior to topping, resulting in a crust that holds up well to any sauce, cheese, meat, and veggie you choose. To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Love this pizza dough. I did NOT use active starter! A sensational sourdough pizza dough that comes together with minimal effort. My favorite part of a great homemade sourdough pizza is the caramelized cheese that browns on the crust, so this loaf is like a giant cheesy crust studded with your favorite toppings. Preheat the stone in the middle of the oven for 45 to 60 minutes. So y’all like #pita #sourdough and #focaccia Go. The sourdough gives it extra flavor, but also makes it much easier to digest. Sourdough is an enticing, tangy flavor; a snapshot of American culinary history, and a welcome ingredient in everything from bread and cake to pretzels and pizza crust. If so, how was the texture of the dough? Picture the perfect homemade pizza crust had a baby with a soft, crusty sourdough. You don't need any yeast -- the sourdough starter provides enough leavening to make a beautiful crispy pizza shell. And at 250 deg Celsius (hottest my oven goes) in a preheated cast iron frying pan – perfect. Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. 1. Why is my sourdough so sticky? First, it's a lot easier for you to simply fold … Naturally-leavened (Sourdough) Pizza Dough This naturally-leavened pizza dough recipe is the cousin of my sourdough country loaf. THANK YOU!!! Thanks, this really is the best. A high hydration dough + leavening of choice + proper handling will give you excellent pizza every time, including that baked in a skillet: How to Make Excellent Skillet Pizza. We haven’t ordered pizza since we’ve been making your dough! So, if you don't have a showcase loaf the first time around, don't worry. Use it as pizza dough, making two medium-large pizzas or as focaccia bread. Here are a few more of my favorite, delicious sourdough recipes: Sourdough Starter; No-Knead Sourdough Bread Sourdough bread and pizza. I would go with about 240 gr bread flour and 60 gr whole wheat. Grab a copy of my eBook “Learn How to Create a Sourdough Starter” and get yours going today! I'm fascinated with making pizza, and so you are if you're on this page. Omnivore. Place the starter, salt, and water in a large bowl. I just took it out of the fridge about an hour ago and hadn’t decided what to do. Sticky makes sense; runny sounds as though it’s too much water. There’s no tomato here at all, so it’s a good break if you are kind of tomato-ed out. Thanks! Combine 375 g water, 100 g sourdough starter, and 10 g salt in a bowl. Copyright © Hi Andrew! If you are consistently getting a dry crust on your pizza dough and other bread dough, then I would definitely always lightly slick your dough with oil and turn it to coat before allowing it to rise. What is Sourdough? Here is my troubleshooting post that might help you pinpoint where things went wrong. Thanks for sharing your recipe! Standard yeast is not required! Sourdough bakers are always on the lookout for creative ways to put unfed starter to use. The moist, airy bread retains a soft and chewy inside that gets lovingly sandwiched between two crisped outer layers. This method is perfect for the hot months when you don't want to heat up the kitchen but still want fresh homemade sourdough. IT’S PIZZA TIME BABIEZ. Thanks so much for writing. For a faster rise, place the dough in a warm spot, or double the yeast. It's a 2-day process that creates a wonderful sourdough loaf great for toast or sandwiches. Should I try using olive oil to prevent sticking instead of flour? Tomorrow we’re all having a social distancing pizza night! Knead dough for about 5 to 8 minutes, adding more flour, a little at a time if needed. I think my problem was that I used my discard. After 1 week in the freezer, my dough will bake up beautifully. Hence, the instructions below mention removing the dough from the fridge. After mixing my pizza dough, it was still rather runny. The 4 common mistakes. How to Make Sourdough Pizza Bread . Place the dough in the selected pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back. Our family favourite Sourdough Foccacia Bread recipe! King Arthur Unbleached All-Purpose Flour - 3 lb. It still is a little too chewy than I would like but it’s still delicious. I fed my started Sunday am and started it Tue am! Making homemade sourdough bread may seem like a lot of work, but most of the work is just waiting for the dough to rest. I think you could do either and probably have similar results with either method. Add the flour and salt and stir to … Great to hear. 1 cup unfed sourdough starter (discard); 1/2 cup warm water; 2 1/2 cups unbleached flour; 1 tsp salt; 1 tsp yeast; 4 tsp Italian seasoning (optional) Toppings for pizza today at 6:00am it is still there! Schedule: I like mixing this dough in the evening, performing 4 stretch and folds before I go to bed (if time permits), then letting the dough complete its bulk fermentation at room temperature (68ºF) overnight or in the refrigerator (especially in the summer, when my kitchen is much warmer). Perhaps a few stretch and folds and some time on the counter to ferment? It’s critical to have a well floured surface during shaping to avoid dough sticking to table. It will keep for about 3 days. Be aware of some sourdough dynamics here. One 290g ball Sourdough Pizza Dough; 2-3 cloves garlic confit (roasted garlic will work also), chopped; 2 cups whole spinach leaves; 35g feta cheese It's a 2-day process that creates a wonderful sourdough loaf great for toast or sandwiches. Bake for a couple minutes at 450º F to lightly toast and help the “crust” harden a bit. If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. How did this one turn out? Fragrant sourdough bread made in an air fryer. Page 48 & 50 New York Style Pizza I hesitate to c. 3% Three percent. Don’t have any starter? 100% #wholewheat #sourdough is hard. Sourdough Bread — Red Sauce Pizza We have Fresh Sourdough Loaves every thursday or by special order. Sourdough Pizza Dough Recipe Ingredients. In the recipe below, there are instructions for making three favorite pizzas : Yes. Sourdough Margherita Pizza While the dough requires little hands-on time, planning is essential to get the kind of pizza crust — complex and nuanced … Excellent recipe. 2021 Standard yeast is not required! 300 gr of bread flour or type OO flour ( you can change this to include whole wheat flour. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? You absolutely can use bread flour or, handful of grated Parmigiano Reggiano (less than an ounce), grated Parmigiano Reggiano, about 1/4 to 1/3 cup. Sourdough Pizza Crust Recipe; Do you have a sourdough starter? Top as you wish. Note: You’re going to need a sourdough starter. Hope you love the pizza! The dough tore a little when I shaped it into a flat circle but was mostly tight. If you use 00 flour, you’ll likely need to reduce the amount of water. In the morning, it’s typically ready to be portioned (if it rose at room temperature), transferred to quart containers, and stashed in the fridge. Your email address will not be published. Fragrant sourdough bread made in an air fryer. Above all, this no knead sourdough pizza is delicious, and that’s all that really matters, right? Sourdough Bread making course for Authentic Pizza. Don’t have a sourdough starter yet? Pizza turned out great as usual! I made a sourdough bread the day before this that didn’t have half the details this recipe does. This way you bake the dough when it’s still in the optimal time frame; then you finish it when you are ready with the toppings, etc. After this rest, gently press the dough toward the edges of the pans. The crust will blow your mind. (Note: If your dough rises above double, don’t despair … my dough has tripled in volume during an overnight rise, and the resulting dough still had plenty of oven strength and spring.). Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone (parchment and all, if you're using parchment). Thanks for writing. I do not use yeast in any of my sourdough bread recipes. In the case of this pizza crust, the open crumb and distinctive hearty taste of sourdough are well suited to bold toppings and well-aged cheeses. Thanks so much for writing. A damp towel may help, but oil will work better. Here’s the simple sourdough pizza crust play-by-play: As always, a scale is essential for best results. This is almost as good as having a pizza and it makes a great snack with a slice of cheese melted over thick slices of the bread. What type of flour are you using? I left the dough in the fridge for 4 days and it expanded beautifully, lots of bubbles and it made amazing Napoleon style pizza. The following method for baking sourdough bread on a pizza stone is designed to work with our no-knead sourdough, easy-proof process for making sourdough. Oh I love this, Mel! In a loaf of Sourdough Revolution bread you will find Flour, Water and Sea Salt. For a thicker, large pizza, oil a 14" round pizza pan (an 18" x 13" half-sheet pan will also work). Especially in this bread machine pizza recipe. Wonderful to hear this, Sheri! It rose a SMIDGE… I have left it on the counter since about 8am Wednesday  (yesterday). How do you prevent it from getting gummy under the toppings? I just bought one of those Ooni Kodas… haven’t fired it up yet. Please read my disclosure policy. One thing I haven’t tried but which I have been meaning to do is to parbake the crust: so bake it for 2 to 3 minutes, remove it, let it cool, then transfer to an airtight bag. Thank you! Take pieces of bread dough and place in a greased bundt pan. For this pizza, I stretched the dough out to a 14 inch disk, and then let it rise until it was just puffy prior to par baking it. I use sourdough starter in much of my baking; I’ve used it to make pie crusts, bread doughs, hamburger buns, and pizza doughs. If you haven’t started one yet, please check out our post for Easy Sourdough Sta rter. What if it is left for four days in the fridge? Top with your favorite antipasto items – salami, pepperoni, ham, cheese, olives, pepperoncinis – then top with more bread pieces. And today, I’m going to show you how. Sorry for the delay here. More recently, in fact, I stop the bulk fermentation when the dough has increased in volume by 50%.). Any type of sourdough (whether pizza or bread or muffins) is made by first creating a sourdough starter, which is simply a blend of water and flour and wild yeast.Wild yeast lives everywhere, so the intent of creating a sourdough starter is to capture naturally-occurring wild yeast and use it for baking bread. The standard pizza post also contains a bevy of tips and tricks that you can equally apply to this sourdough variation. I’m excited to try this with unfed discard now that I see others have had success! If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. The dough was very easy to work with and made a beautiful pizza. Thanks so much for writing. Sourdough Foccacia is a simple and versatile sourdough recipe every baker needs in their arsenal! master sourdough baking in my free ecourse! Smaller boule + pizza sounds like a win to me . Sourdough Bread Pizza: Prep time: 20 minutes Cook time: varies. The funky, slightly sour bread that used to exist solely in the realms of hippie enclaves and in a fermenting jar on your grandmother's kitchen counter, has hit the mainstream. I love a good calzone . And I would agree: 2 days in the fridge is the sweet spot. And great that you do not need a stand mixer. Should I continue with stretch and fold this morning, or is it too late?. I baked it for 15 minutes. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined. I use a dough hook. Last night I forgot I had set out my starter to make it, so I only had time for 1 stretch and fold before the fridge. It looks like it had a good beauty sleep in the fridge. If at any point you are worried the dough will over-ferment — say, for example, the bulk fermentation is nearly complete but you are tired and want to go to bed — stick the vessel in the fridge and pick up the process in the morning. Keywords: sourdough, pizza, simple, margherita, mozzarella, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. How long are you letting the dough rest at room temperature before shaping and baking it? Hi, Ali. In short: If you want pizza for the weekend, mix your dough on either Wednesday or Thursday. Menu. This is why I cannot recommend using a straight-sided vessel  (as opposed to a bowl) enough. Is sourdough gluten-free? Let it rest for 6 to 12 hours (see recipe notes for timing) or until the dough…, … has about doubled in volume. Sourdough pizza dough with whole wheat. Nick Beitcher’s sourdough pizza dough is the base for left, an egg, bacon and potato pizza, and right, tomato basil pizza. Recipes for no-knead loaves and meals to savor every slice. Turn dough out onto a work surface. This one nails it. Hi Ali! No – as most recipes require plain flour, sourdough bread is not gluten-free. Thanks for sharing. In a mixing bowl of your Stand Mixer, place sourdough starter, olive oil, salt, and bread flour. Great to hear this, Judy! If you’re looking for something a little bit more adventurous than those plain loaves of sourdough bread, then how about combining a rustic loaf of sourdough bread with your favorite pizza ingredients? Thanks for reporting back. After the dough cycle is finished, roll out on a floured surface into a large rectangle. Practice makes perfect! Once your starter is bubbling you can make your sourdough pizza crust. What did you end up doing? I just got an Ooni Koda … haven’t broken it out yet. Another way to bake: Instead of par-baking the crust, consider leaving off the cheese for the first two-thirds of the bake time. Sourdough Pizza. The dough for the basic loaf can also be used to make pizza. If you use the pesto it’s a good way to sneak in veggies! Sourdough pizza is different. There is a proper way of preparing and baking a sourdough bread compared to regular bread. This post may contain affiliate links.