Sourdough Mom pizza
Ingredients:
For the Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 2 1/2 cups (300g) all-purpose or bread flour
- 3/4 cup (180ml) warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Toppings (choose your favorites):
- Tomato sauce or pizza sauce
- Shredded mozzarella cheese
- Toppings: pepperoni, cooked sausage, veggies, fresh basil, etc.
- Olive oil (for brushing the crust)
- Optional: Fresh herbs, red pepper flakes, garlic
Equipment:
- Large mixing bowl
- Pizza stone or baking sheet
- Rolling pin (optional)
- Parchment paper
Instructions:
Making the Dough (10-12 hours fermentation):
- Feed the Starter:
- Ensure your sourdough starter is active and bubbly before starting. Feed it several hours before making the dough, so it’s at its peak.
- Mix the Dough:
- In a large bowl, mix the sourdough starter, flour, water, olive oil, and salt until a shaggy dough forms. Let the dough rest for 30 minutes to allow the flour to hydrate.
- Knead the Dough:
- After resting, knead the dough on a floured surface for about 5-7 minutes, or until the dough is smooth and elastic. Alternatively, use the stretch-and-fold technique every 30 minutes for about 2 hours to develop the gluten.
- Bulk Fermentation:
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature for 4-6 hours, or until doubled in size.
- Cold Fermentation (Optional but recommended):
- For a more developed flavor, refrigerate the dough for 8-12 hours after the initial bulk fermentation. This step is optional but will enhance the taste of the pizza crust.
Shaping the Dough and Preparing Toppings (30 minutes):
- Preheat the Oven:
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during the preheat.
- Divide and Shape the Dough:
- After fermentation, punch down the dough and divide it into 2-3 equal portions, depending on how large and thick you want your pizzas. Roll each portion into a ball and let it rest for 15-20 minutes.
- Stretch the Dough:
- On a lightly floured surface, stretch or roll out the dough into your desired pizza shape (about 10-12 inches in diameter). You can also use your hands to gently press the dough from the center outwards.
Assembling and Baking the Pizza (12-15 minutes):
- Prepare the Toppings:
- Spread a thin layer of tomato sauce over the dough, leaving about a 1/2-inch border for the crust. Add your favorite toppings, such as mozzarella cheese, pepperoni, veggies, or fresh basil.
- Bake the Pizza:
- Slide the pizza onto the preheated pizza stone (or baking sheet). Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Finishing Touches:
- Remove the pizza from the oven and let it cool for a couple of minutes before slicing. Brush the crust with olive oil and sprinkle with fresh herbs or red pepper flakes for extra flavor.
Total Time:
- Preparation Time: 20 minutes (active time)
- Fermentation Time: 8-12 hours (includes overnight fermentation)
- Baking Time: 12-15 minutes
- Total Time: 10-12 hours (including fermentation)
Nutritional Information (per slice, based on 8 slices):
- Calories: 200-250
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 400mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugars: 2g
- Protein: 7g
Notes:
- Active Starter: Make sure your starter is active and bubbly for the best rise in the dough.
- Cold Fermentation: Allowing the dough to rest in the fridge overnight creates a more complex flavor, but you can skip this step for a quicker dough.
Tips:
- Freezing: You can freeze the dough after the first rise. Simply wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before using.
- Baking on a Sheet Pan: If you don’t have a pizza stone, use a regular baking sheet. Preheat the sheet in the oven to help achieve a crispy bottom crust.
This Sourdough Pizza is a perfect combination of tangy, chewy, and crispy, giving you a fantastic homemade pizza experience that rivals your favorite pizzeria!
