Pizza is something that we’ve all come to know and love, but there are some varieties that you may not have dug into just yet. Sourdough Pizza is the perfect example of bringing two worlds together, as you get to enjoy a pie that offers much more than just an “average” crust. The flavour found in Sourdough Pizza is amazing, especially if you plan on cooking it in a portable pizza oven! The toasted edges are begging to be eaten, and if you put the right toppings on, the caramelization is bound to bring everything together perfectly.
- 3.5 cups Tipo 00 Flour
- 0.38 cups Whole Grain Flour
- 1.75 cups Water
- 0.5 cups Starter Mix
- 1 tbsp Olive Oil
- 2 tsp Salt
Or if you prefer…
The “Sweet Science” (Baker’s Percentages)
- 85% Tipo 00 Flour
- 15% Whole Grain Flour
- 65% Water
- 20% Starter Mix
- 2.5% Olive Oil
- 2% Salt
Prepare your starter mix by mixing about 40 grams of starter, 40 grams of water, and 40 grams of flour. This is what we call an “even mix”, as the ratio is 1:1:1 – some other recipes will call for a different ratio, but it’s all about personal preference at the end of the day. Place your starter mix in a jar and mark it so you can keep track of its progress, it will need to sit at room temperature for between 2 to 4 hours.
First Proof and Mix
Mix your ingredients, including the 120 grams of now matured starter mix. You can do this by hand or by using a mixer that features a dough hook attachment, and do so until everything has formed together into a nice little dough ball! Take your dough mixture and place it on the floured work area and knead it for about 15 minutes. You can dust some flour on to the dough while you do this to ensure that it isn’t “too sticky”!
From here, we’re going to dab a small amount of olive oil onto the top of your dough ball by dipping it in a bowl (filled with oil), and then laying it bottom side down inside the same bowl (then cover).
The dough will rise over time, and you’ll want to wait until it has doubled in size – I like to leave the dough at room temperature for a couple of hours and then throw it in the fridge myself. I wait a day or so while it rises in the fridge, and most of the time it’s completely risen; if that isn’t the case, a few more hours of sitting at room temperature will do the trick.
Preshape and The “Second Rise”
Shaping your dough is much easier said than done, especially for Sourdough Pizza. Take your baking pan (I suggest using a 9” by 13” pan if possible) and lightly oil it (as well as your work area). Knock the dough out onto your now oiled work area and get ready to shape by cutting your dough ball into 4 (or 4) smaller pieces. Each one of these sections will make a personal pizza, and while you can choose to go smaller, you’ll have to adjust your cooking time accordingly.
Fold the sides of your dough sectors inwards and form smaller dough balls, I like to use the “place a piece in your palm and pinch the edges with your other hand” technique. It can be a tricky one to master, but it’s an art form after all.
Place your dough balls into the previously oiled pan with the seam facing downward, to ensure that they don’t accidentally break open while being stored. Cover the pan and let the dough sit for another 45 to 60 minutes, or you can use the fridge if you can’t finish things today (it will take much longer, around 12 hours). One thing I’ve noticed is that Sourdough Pizza is almost entirely dependent on the proofing process, and there isn’t a guaranteed way to “perfectly proof” your sourdough concoction.
Prepare Your Toppings
Whatever you want to eat on your pizza, now is the time to prepare them! You never know what might work, all you’ve got to do is use your imagination. Artichoke pizza is always going to be a go-to, but what about Canadian-style? If you’re not a fan of mushrooms, you can consider using a variety of cheeses and ham, or even make a “white pizza” that uses Alfredo sauce instead of your traditional tomato sauce! The world is your oyster when you’re making Sourdough Pizza, especially now that you’ve got a flavourful recipe to count on in the kitchen.
Cook & Enjoy Your Sourdough Pizza
I use a wood fire oven to cook my pizza, but I understand that not everyone will have access to one of those. Most people are looking to cook something like this in their kitchen ovens, which is still achievable – however, I would suggest using your oven alongside a baking stone. Other alternatives when looking to use a kitchen oven include using an upside-down baking sheet as your surface, and using parchment paper underneath your dough; in this instance, you’ll want to preheat your oven to 450F.
Sprinkle some cornmeal on the parchment paper before placing the pizza down and let it cook for around 7-minutes, then switch your oven to broil for another minute. Remove the parchment paper and transfer the pizza down to the lower rack on your oven for another 3 to 4 minutes. Make sure to wear oven mitts or use a spatula when moving the pizza! It sounds like hard work to make your own hand-made Sourdough Pizza, but hopefully, this recipe makes things simple.