Serves:
4 people
Prep Time:
24 hour
Cooking Time:
5-6 minutes
Ingredients
For the Dough:
- 375 g water
- 100 g sourdough starter, active and bubbly
- 10 g salt
- 500 g all-purpose or bread flour
- 2 tablespoons tomato sauce
- 1 to 2 oz mozzarella
- Handful of grated Parmigiano Reggiano (less than an ounce)
- Drizzle olive oil
- Pinch sea salt
- Extra-virgin olive oil
- A couple handfuls of baby or Tuscan kale
- 1 to 2 cloves garlic
- Sea salt, such as Maldon
- 2 tablespoons crème fraîche
- Grated Parmigiano Reggiano, about 1/4 to 1/3 cup
- 1/4 cup olive oil
- 1/4 cup minced scallions or ramps
- 1 teaspoon crushed red pepper flakes
- 1 to 2 tablespoons crème fraîche
- Handful grated Parmigiano Reggiano
- Sea salt
Instructions
It is without doubt pizzas are great, heck, they are the most popular fast food in the world! So without spilling many words, this recipe is already a hit! This pizza crust is loaded with rich ingredients and topped with tomato sauce and mozzarella – so, you know each bite taken is crispy and chewy and instantly craves more.
Sourdough Pizza is your ticket to making the best homemade taco pizza. So why don't you hop on the passenger seat, and let's take you on a yummy ride!
- Mix the starter, salt, and water in a large bowl. Add the flour. Keep mixing until the flour is well combined. Transfer to a straight-sided vessel and cover with a tea towel. Leave for 30 minutes.
- After 30 minutes, pull up and fold the dough from the vessel. Turn the vessel a quarter turns and pull 8 to 10 times more.
- Leave the dough for 30 minutes and repeat the process until the dough's texture is smoother. Cover vessel with a tea towel.
- Allow rising at room temperature until the dough is approximately twice its volume (this could take up to 4-18 hours).
- Clean your work surface and place the dough on it; shape it into a rough ball. Use a bench scraper to split the dough into four equal parts. Sprinkle some flour on each section.
- Cover the hands with flour and roll each part into balls using the pinkie-edges of the hands to pinch the dough underneath each ball. Transfer each round of dough into a plastic quart container.
- Cover and keep in a refrigerator for at least 6 hours or up to 3 days. An hour before you start baking, retrieve a round of dough from the refrigerator.
- Sprinkle flour on dough and your work surface and then place dough on the work surface. Leave for about an hour without touching.
- Place a pizza stone in the top third of your oven and set the oven to 550ºF. Heat the oven for one hour before baking. Now, shape the dough carefully into a 10-inch round.
- On top of pizza dough, lay a sheet of parchment paper and then transfer the dough round to the parchment-lined peel. Measure two tablespoons of tomato sauce and spread evenly over the surface of the dough.
- Top with mozzarella and parmesan to taste and add little olive oil and sea salt. Shimmy the pizza, parchment paper and all, into the oven.
- Bake pizza until the top is blistered. Place on a cutting board and sprinkle with basil. Cut and serve. Enjoy!
