4.14.2020

SOURDOUGH PIZZA


We are now into the 5th week of social isolating and remote work. We've settled into a good groove, but are naturally starting to get a bit antsy. Life outside the walls of our apartment feels scary and virus filled. We don't dare venture out without hand sanitizer and a mask, and are grateful for our balcony and the outdoor space it provides. A full work day, meal planning and home cooking is keeping us busy, while online deliveries of local wine, beer, fresh produce and freshly milled flour is keeping us boozy and well fed.

Glen, my sourdough starter, has never been this busy, and it finally felt like the right time for something sourdough to live in this space. In my opinion, the pizza dough is an easier first attempt at sourdough baking - it's just feels less fussy. There's also now a helpful sourdough guide on the blog -- head here for that.



SOURDOUGH PIZZA // serves 2

If you can't get your hands on a sourdough starter, I'd recommend making the pizza dough from either Sprouted Kitchen or The FauxMartha

Ingredients:

175g water
50g fresh leaven (ie. fed the night before)
250g all-purpose of '00' flour
5g salt
12g water
splash of olive oil

What to do:

In the morning, combine the water and leaven. Mix with your hands to break it up and combine.

Add the flour and stir until no dry bits remain. Cover with a tea towel and let rest for 30 minutes.

After the rest, add the salt, water and olive oil. Use your hands to squish/squeeze everything together. Transfer to a clear bowl and fold the dough once. Cover the bowl with a tea towel and leave on the counter until supper time.

About 45 minutes before you want to eat, place a pizza stone in the oven and preheat to 500 (ideally convection bake). Lightly flour the counter, and gently pull the dough out of the bowl and onto the counter. Lightly flour the top of the dough, stretch and fold it, then, using a dough scraper, gently flip it over. Cover the dough with a tea towel and let rest for 20-30 minutes.

While the dough is resting, prepare your toppings and flour a pizza peel (I find rice flour or cornmeal works best).

Take the dough and gently stretch it. Let gravity help. Place it on the floured peel, and keep stretching if needed. Add your toppings, being careful not to overdo it and weigh down the dough.

Bake for 7-10 minutes in a 500 degree oven, with an extra 1-2 minutes on broil. Slice and enjoy hot!