Home»Food & Ferment»Sourdough

Last Updated on June 29 , 2022

Pizza has always been a bit of a shamed pleasure for us . I ’m sure we are n’t alone here , right ? ! But it is something we have very , very seldom . We opt not to eat out , plus most pelf product hurt my belly . If you feel the same , I have break news for you – You do n’t have to experience hangdog anymore!Enter : sourdough pizza .

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This homemade sourdough pizza freshness is not only sonant , chewy , and delicious – it ’s also hearty and alimentary , made with half whole wheat flour ! Like other Greco-Roman sourdough , the pizza dough is naturally - raise and work to perfection , making it more prosperous on your bowel and far easier to digest . And then when you top this tough boy off with some organic or homegrown sauce and veggies to boot?It really ca n’t get much better .

Before we get started, a few notes:

If you are an devouring sourdough baker , the step in this formula will not be all that foreign for you . However , if you are n’t yet actively working with sourdough , you may need to take a footfall back for a moment . The recipe calls for dynamic sourdough starter . If that is n’t something you have on hand – do n’t worry ! I have aneasy - to - follow tutorialon how to make your own , using just three ingredients . Or , if you are n’t up for making a starter from incision , feel free to pick up a dry ( but alive!)organic sourdough starterthe Homestead and Chill shop . All it call for a little water , flour , and few days to get dynamic again .

You ’ve belike already gleaned by the title thatwe bake our sourdough pizza insolence in cast iron . To be precise , we use our favoritelarge 14 - 15″ Lodge drift iron frying pan . Yeah , it attend clean – but it also provides an extra oomph of rut ! Lodge also make a pretty badass cast of characters irongriddle / pizza pan . We have not try out this formula using a classic pizza pie stone , but I imagine it would work out just hunky-dory . Be certain to preheat it , and report back to let us cognize how it goes !

in the end , please mention that we suggest permit yourpizza pelf to proof ( meaning , posture out at elbow room temperature ) for several hoursafter mixing , before roll out and baking . You could belt along this step and do a shorter validation time , but it may lead in a less downy ( and less nutritious ) crust . Just giving you a head up so you’re able to be after your day accordingly !

An image looking down on two bags of flour on a dark brown wood table, with a glass jar of bubbly sourdough starter in the middle. One bag reads Unbleached Organic Bread Flour by King Arthur Flour, and the other is 100% Stone Ground Whole Wheat Organic Flour from Bob’s Red Mill.

Okay , are you ready to make some grampus pizza pie ?

INGREDIENTS

  • check out out our tutorials onhow to make your own garlic powder , and alsohow to make onion powder ! These reinvigorated homemade seasonings are so versatile , and have unvanquishable flavor !

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INSTRUCTIONS

1) Mix Dough

In a large admixture bowl , combinethe called - for flour , dynamic sourdough starter , olive oil , honey , table salt , chop herbs and seasoner . thinly mixing .

Next , slowly add up to a quarter cupful of warm body of water – you may not need all of it!Pour in small amounts of water at a time , mixing and assessing the eubstance of the dough as you go . I typically mix my sourdough with clean bare mitt . It does n’t require to be heavy massage . Form the finished pizza dinero into a testis , and leave it in the bottom of your mixture bowling ball .

If you ’re wonted to making sourdough bread , keep in thinker this dough should n’t be quite as tight or gooey . However , it should n’t be crumbly and wry , like when you make sourdough crackers either ! The amount of piddle needed will vary depending on the hydration and consistency of your sourdough starter . The last time we made this , I add together the whole ¼ cupful of piddle but found I needed to add just a pinch more flour afterwards to get it how I like it .

A four-way image collage, showing the process of mixing the sourdough pizza crust dough. First, a hand holding several sprigs of fresh garden oregano, hovering over a white bowl of flour. Next, two glass jars of homemade seasoning power. One is more white in color, labelled “garlic” and the other more green, labelled “onion”. The same bowl of dough ingredients is in the background. The third image shows the same white bowl, a close up of the ingredients inside but not yet mixed together: piles of flour, chopped green herbs, sourdough starter, and a drizzle of olive oil. The final image is a ball of mixed dough with green specs from the herbs, sitting in the bottom of the bowl

2) Let It Proof

After combine , cover the sports stadium and dough with a teatime towel . A damp tea towel will serve it maintain even more moisture . grant the pizza pie dough to cogent evidence for at least 30 minutes , up to several hours . We opt for a farsighted proof ( about 3 hours ) for a better rising slope ! you’re able to go beyond this if you wish well . The more fermentation time , the healthier it is and easier to put up too .

3) Preheat

Once your dough has proofed for the desired amount of metre , go ahead and preheat the oven to450 ° F.Place your cast iron skillet inside the oven , preheating it as well . Again , a pizza stone could be used here rather .

stray iron cookery brings the heat ! While this is desirable for the most part , it also means things can unintentionally get a minute crispy sometimes . We recently learned atrickto help prevent burn the bottom of our simoleons loaf of bread or pizza : Place a bare baking sheet on the empty oven wrack below the one your cast iron is sitting on . This help absorb some of the heat before it amaze to your pan . No more burnt bottoms !

4) Roll & Rest

Lightly flour a piece of sheepskin theme , cut to a sizing that is a tad large than the bottom of your cooking pan . I suggest doing this on a cut board for sum up mobility – making it well-to-do to transfer your pizza dough into the blistering cast iron subsequently . Also very thinly sprinkle the top of the clams ball androlling pinwith flour . Gently range out the pizza pie pelf into a circle to your desired size and thickness with a rolling pin . Avoid over - rolling or smushing too hard .

Using a fork , lightly nose the top of the pizza dough evenly across the surface in about a dozen station .

Next , let the roll - out pizza crustsitat elbow room temperature for a net 15 moment – not yet in the red-hot plaster cast branding iron . This will allow it to screw up back up . Ours usually imprint nice atmosphere bubbles during this time !

A four way photo collage first showing the formed dough ball sitting on parchment paper, dusted with flour with a rolling pin next to it. The next image shows the dough once it has been rolled out. Three fingers are lifting the edge of the dough to show the thickness. The following image shows the whole piece of dough all rolled out to the desired thickness. The final image shows the same rolled out dough after it has be poked with fork tines and it is now sitting in a cast iron skillet.

Note : If you only have a bantam cast iron frypan on hand , you ’ll either end up with a really duncish encrustation , or may want to split your shekels into two smaller PIE .

5) Par-Bake

After the pizza dough has its final period of rest , remove the cast atomic number 26 frying pan from the oven . Carefully slide the lambskin paper and pizza gall into the centre of the hot pan .

Bake the naked pizza insolence for8 minuteswith no toppings .

6) Dress It Up & Bake Again

Remove the gall from the oven , and denigrate on a layer of your favorite pizza pie sauce . We personally love making sourdough pizza with our homemade garden “ besto pesto ” as the sauce!you may find out that formula here . That , or oursimple roasted tomato saucewe make every summer . They both make for a killer pizza pie ! In lieu of sauce , you could brush on a very wanton coating of olive fossil oil or else .

Next , tot up your toppings of option . Our topping shown here include thin slit garden zucchini , various tomatoes , piece of colorful swiss spinach beet stalks , a combination of organic incisive cheddar cheese and parmesan cheese , and a sprinkle of common salt and white pepper . Bits of fresh homegrown basil were bring once it was finish cook .

Finally , bake your dressed pizza pie for another12 - 15 second , until the Malva sylvestris melt and the freshness turn golden brown .

A four way picture collage, the first being the dough after the initial par bake, it is still sitting in the cast iron skillet and is sitting atop a wooden cutting board. The next photo is the crust with a layer of pesto sauce spread evenly across its surface, leaving about 3/4 of an inch uncovered for the pizzas “crust.” The third image is the pizza crust topped with white sharp cheddar cheese, sliced zucchini rounds, sliced tomato rounds, and slices of chard stems spaced evenly across the pizza surface. The final image is after the pizza has been baked, the crust has browned to a dark, crispy state, the cheese has melted, and the vegetables are slightly shrunken in size due to the bake.

You may find it best torotate your pan halfway throughto advertize even brown . We do !

7) Enjoy!

chuck yourself on the back , slice up up your pie , and stuff your face . You did great ! Okay , maybe skip the last part … . Or don’t . I wo n’t try .

I go for you relish this healthy , scrumptious sourdough pizza pie impudence as much as we do ! Pleasecome backand let us roll in the hay , and share this formula with all your friends !

Are you drooling yet?

If you have sex this formula , you may be concerned in checking out some of our other sourdough , pesto , and garden - to - board vegetarian recipes :

Cast Iron Whole Wheat & Herb Sourdough Pizza Crust

Equipment

Ingredients1x2x3x

Instructions

Notes

A close up photo of the finished pizza. The parchment paper is poking up from around the crust, and there is now chopped basil lightly spread across the pizza surface with a sprig of basil sitting in the middle. You can now see some of the tomatoes have blackened from the bake and the edges of the pizza crust look crispy brown.

A two way close up image collage. The first is a close up image of 1/3rd of the pizza, it shows the beautiful brown crust, and perfectly baked veggies and melted cheese. The second photo is the pizza after it has been sliced, a hand is holding a slice of the pizza showing the top and side/bottom of the crust. The rest of the pizza is in the background but is blurry due to the slice of pizza being in focus.

A final image of the finished pizza, it has been sliced into six slice and is still sitting on parchment paper atop a wooden cutting board that has various knots and wood grain. One of the slices is slightly pulled away from the rest, breaking the perfect circle of a typical pizza.

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