The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Marinated Artichoke Olive Sourdough Pizza

Benito's picture
Benito

Marinated Artichoke Olive Sourdough Pizza

Once again using my favourite sourdough pizza dough recipe that was written by Will the Pie King and shared during the Community Bake, I made a Marinated Artichoke and Olive sourdough pizza.  Actually I made two 9-10” pizzas tonight and will make another two tomorrow.  In the past I have usually cold retarded them for 48 and 72 hours.  This time I wanted to see what would happen if I cold retarded for 72 and 96 hours.  Well tonight of course was the 72 hours and the dough performed as expected, very well.

I marinated a combination of artichoke hearts cut in ⅛, sliced kalamata and green olives, roasted red peppers, halved grape tomatoes, sliced peperoncini and pecorino Romano cheese.  I bake my pizzas in a cast iron skillet which is perfect for a single person’s dinner.  While the pizza dough comes to temperature I have the oven heating to 550ºF for 1 hour with the baking steel and cast iron skillet on the second lowest rack.  After the hour of the topping marinating and the dough coming to room temperature I stretch the dough.  Take the skillet out and place it on a heated burner on the stove to keep it blazing hot while I dress the pizza.  The stretched dough is placed in the skillet and the pecorino cheese goes on first.  I find placing something like cheese first helps keep the crust drier.  Then the marinated toppings are placed on top of the cheese layer.  The pizza is then baked in the oven on convection 550ºF for 8 mins turning once.

I was quite happy with these pizzas, the flavour was great.  I think I would add a thinly sliced shallot next time.

 

Comments

Benito's picture
Benito

So I decided to test a 4 day cold retard of this recipe, and you know what, it definitely has better flavour and the cornicione has way more oven spring. Using almost the same marinade but adjusted some of the ingredients based on yesterday’s bake. Marinated artichokes, kalamata and green olives, roasted red peppers, grape tomatoes, peperoncini (way more this time), shallots in red wine vinegar (instead of lemon juice), olive, basil and oregano. Once again a good layer of Pecorino Romano cheese goes on first then the marinade. 

Elsie_iu's picture
Elsie_iu

The cornicione appears to have the springy texture that I love the most.

It turns problematic when I put this kind of refreshing toppings on pizza. Things may get out of hand as I can hardly stop eating... 

Benito's picture
Benito

LOL Elsie, if you make only one per person there is no overeating!  I’m going to do 3 and 4 day retards of this sourdough pizza from now on.

algebread's picture
algebread

This looks lovely---out of curiosity, how do you do your shaping? Every time I make a pizza, it comes out like an amoeba with toppings.

Benito's picture
Benito

I follow what this fella does essentially.

Shaping Pizza Video

isand66's picture
isand66

Looks like a homerun.  Nice crust and must taste great.

Benito's picture
Benito

Thank you Ian, I really like the sourdough crust, surprisingly easy to make and really delicious.  Pizzas are an easy way to get creative with baking.

isand66's picture
isand66

Hey, can you share the link to the dough recipe?  I have a couple I use but wouldn't mind trying something new.
Thanks,

Ian

Benito's picture
Benito

Hi Ian this is the Community Bake Pizza the thread has the recipe for both IDY and sourdough methods.

Benny

isand66's picture
isand66

Will check it out.