Sourdough Pizza

Sourdough Pizza Crust

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• The pizza dough is from here, but only with wheat flour - chilled for 48 hours
• 1. Put all ingredients for the sourdough pizza crust in a large mixing bowl.
  2. Mix it together with your mixer until you have a homogeneous mass. You can also choose to mix it by hand using a large mixing spoon. It takes about three to four minutes.
  3. Find a container of an appropriate size. The container should have a lid.
  4. Grease the container with olive oil.
  5. Pour the dough into the container.
  6. Put the lid on the container and place it in the fridge for 48 hours. If you have the time, the dough benefits from standing for one to two hours on the kitchen counter before putting it in the fridge. If not, just put it directly in the refrigerator. To get the best out of your sourdough, it's beneficial for the dough to chill for at least 12 hours, but preferably between 24 and 48 hours.
  7. Afterwards, take the dough out of the fridge. The dough should now be cohesive and elastic.
  8. Gently turn the dough out onto a floured surface.
  9. Handle the dough very carefully and note that the dough should not be kneaded. If the dough is handled too "roughly," it will affect the flavor and moisture that the dough has developed during the rise.
  10. Use a dough scraper to divide the dough into four equal parts. You can also use a knife if you don't have a dough scraper.
  11. First take one piece of dough and gently tighten it without pressing out the air: Use the dough scraper/knife to pull the edges of the dough under towards the center. Continue all the way around and keep going until a dough ball with a taut surface is formed.
  12. Repeat the process with the remaining three pieces of dough.
  13. Grease a dish with a bit of oil and place the four dough balls in the dish.
  14. Cover the dish with cling film.
  15. Let it rest on the kitchen counter for at least two hours.
  16. Place your baking steel or pizza stone in the cold oven and turn the oven on to the highest possible temperature using the convection setting.
  17. Allow the baking steel/pizza stone to get as hot as possible. This will ensure you get a beautifully baked pizza while retaining its moisture.
  18. Now the four dough balls need to become actual pizza dough! This is done as follows: Take a dough ball from the dish and place it on a floured surface.
  19. First, place your right hand gently on top of the dough ball and place your left hand on top of the right.
  20. Now gently move your hands outward toward the edge of the dough. Avoid letting your hands slide all the way over the edges, as you want to keep the "crust" on the pizza. If you're brave enough to do like the Italians, you can advantageously take the dough up on your knuckles and gently stretch the dough this way. However, this is for advanced users! 😉
  21. Continue all the way around until you have a nice, flat "pizza shape" of a suitable size.
• Now top your pizza dough as desired. Below, I first give you the recipe for my "pizza sauce" made from mashed potatoes. Then you'll get the recipe for each of the three pizza variants I chose to make this time.
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• 1. Boil the potatoes until tender in water without salt.
  2. Add olive oil, heavy cream, salt, and pepper.
  3. Mash it all together well.
  4. Optionally, add rosemary or thyme.
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• 1. Gently add a layer of pizza sauce on the pizza dough.
  2. Spread strips of beef mozzarella on top of the pizza sauce.
  3. Add green pesto as sporadic dollops on the pizza. Feel free to use truffle green pesto - it definitely doesn't make it worse, I can assure you!
  4. Finally, place thin slices of cauliflower on top. You can also add some grated cheese/parmesan at the end, if desired.
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• 1. Gently add a layer of pizza sauce on the pizza dough.
  2. Spread strips of beef mozzarella on top of the pizza sauce followed by Serrano ham, dollops of green pesto, and thinly sliced cauliflower. Optionally, add some grated cheese/parmesan at the end, if desired.
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• 1. Gently add a layer of pizza sauce on the pizza dough.
  2. Then spread the chicken followed by dollops of green pesto. Optionally, add some grated cheese/parmesan at the end, if desired.
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• Once you've topped your pizza with your favorite toppings, it won't be long until you can serve freshly baked pizza! Each pizza should be baked individually.
• 1. Place a pizza in the oven on the now scorching hot baking steel or pizza stone.
  2. Let the pizza bake. My oven was at 300 degrees Celsius (572 degrees Fahrenheit), and after 6 minutes, the pizza was done.
  3. Take the finished pizza out.
  4. Divide the pizza with a pizza cutter. I can also recommend using scissors!