The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Pizza

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CAphyl's picture
CAphyl

Sourdough Pizza

I just posted the Sicilian Lemon Orange Sweet Bread that I made for dessert for my husband's birthday.....the main course was pizza (with salad made from lettuce and vegetables from the farmer's market. This was the healthy part of the meal....it was his birthday, so we were indulgent with pizza and dessert!)  I found a great sourdough pizza dough recipe that makes thin, crisp crust the way we like it (particularly my husband).  This was the first time I made it (I've made other recipes and the crust was too doughy), and this recipe really worked well.  I learned some things along the way, as it always happens, but there is no question I will be making this again. (Link to recipe below)

After rolling out the crust (very thin), bake it at 500 for 7 minutes (you'll see big bubbles), take it out and brush with olive oil to seal it and then put on the ingredients. Return to oven and bake until crust is done (I think it was another 7 minutes). I topped it with tomato sauce and mozzarella (not too much) and pepperoni, gorgonzola, mushrooms and marinated black and green olives. It was a nice meal!  If you like thin, crispy crust and have sourdough starter to spare, this is the recipe for you.

http://www.food.com/recipe/sourdough-pizza-crust-98733

 

Comments

clayking's picture
clayking

If you punch fork holes all over the dough, it will not bubble up.  Also if you like crispy dough, bake for 4 minutes, and turn over the dough and bake another 4 minutes or so, I turn my oven to 550.  Then take out and add the "stuff", returning for as long as needed, usually another 4-5 minutes, the last minute or two at the top of the overn..............

CAphyl's picture
CAphyl

Thanks, Clay.  I can try that next time.  I saw a video that I believe used this method.  Turning it over is a good plan. I didn't mind the bubbles so much, though!

Foodzeit's picture
Foodzeit

it looks sooooooooooooooooooo lovely, especially with the bubbles it looks so rustique, Please leave them, this pizza looks like a piece of art to me, plenty of good toppings but not too many. It makes me want to bite right in. I usually take out the pizza and then add some toppings like a fresh leave of Ruccola or two, maybe a few fresh basil leaves...

Greetings from China

CAphyl's picture
CAphyl

Thanks, Footzeit.  I thought about adding basil, as I have some growing in the garden. Will do next time.  So glad you like the pizza.  Greetings from California!