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Recipe by Reisy Gross

Sourdough Pizza

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat

Yield: 3 pizzas

Ingredients

Sourdough Pizza

  • 100 grams active starter

  • 360 grams water

  • 450 grams bread flour

  • 50 grams whole wheat flour

  • 10 grams fine sea salt

  • pizza sauce

  • your favorite toppings

Directions

Prepare the Dough

1.

In a large mixing bowl, combine active starter and water.

2.

Add flours and salt. Mix four to five minutes using your hands or a dough whisk until no dry bits of flour remain.

3.

Cover the bowl with plastic wrap and let sit at room temperature for 45 minutes.

4.

Perform the first “stretch and fold.” A stretch and fold is done by gently lifting one side of the dough up and folding it down over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl all the way around, in a full circle.

5.

Cover the bowl and let dough rest 30 minutes at room temperature. Perform a second stretch and fold.

6.

Cover the bowl and let dough rest another 30 minutes at room temperature. Perform a third stretch and fold.

7.

Cover again and let dough rest three to five hours, until almost double in size. It should appear puffy and jiggly, with bubbles on the surface.

Prepare the Pizza

1.

When the dough has bubbles on the surface and is almost doubled in size, turn it out onto the counter and divide into three equal portions (about 300 grams each). Cover in oiled plastic wrap and let rest on the counter for one hour or in the fridge for up to three days.

2.

Preheat oven to 550 degrees Fahrenheit (with a pizza stone for best results).

3.

Gently stretch each portion of dough into a circle and transfer to floured parchment paper or pizza peels.

4.

Top with sauce and desired toppings and bake 10–12 minutes or until cooked to your liking.

Tips:

Put your oven on broil for the last minute or two for a nice char.

Credits

Photos by Mirele Schapira

Sourdough Pizza

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malka
malka
10 months ago

very delicious and Yum