Sourdough Pizza Crust
INGREDIENTS
SOURDOUGH PIZZA CRUST
· scant ½ cup (100 g) sourdough starter (thriving provisions starter is available under shop)
· 2 teaspoons (10 g) fine sea salt
· 2 tablespoons (30 g) olive oil
· ⅓ cup + 1 tablespoon (50 g) whole wheat flour
· 3 ¾ cups (450 g) Bob’s Red Mill Artesian bread flour
· 1 ⅓ cups + 2 tablespoons (350 g) water
PIZZA TOPPINGS
· 1 lb. ground pork or turkey sausage
½ of a medium onion
½ tsp garlic powder
1 tsp oregano
1 tsp paprika
1 tsp fennel seed
salt and pepper to taste
· 2 cups fresh mozzarella
· fresh basil
· olive oil
INSTRUCTIONS
THE NIGHT BEFORE
o Add the pizza crust ingredients to a large mixing bowl and use your hands to mix until they are fully incorporated. Cover the bowl, set on the counter, and allow the dough to ferment overnight. Keep the dough at room temperature.
THE NEXT MORNING
o Stretch and fold the dough. Wet your hand with water or olive oil to prevent the dough from sticking. While the dough is still in the bowl, gently pull one side of the dough up and over itself. Turn the bowl and repeat this on all sides.
o Cover the dough and place in the fridge overnight for a slow ferment (36 hours) or use the dough immediately.
PREPARE THE TOPPINGS
1. When the dough is ready start prepping the toppings. Start by caramelizing the onion in the cast iron skillet with olive oil. Once caramelized, add the ground pork or turkey sausage. Mix the spices and incorporate evenly. Cook the sausage fully and transfer to a bowl.
2. Prep the mozzarella and basil by tearing it in pieces.
THAT NIGHT
1. Remove the dough and let rest on the counter for 30 minutes. Let it come to room temperature.
2. Divide the dough into 4 equal pieces and on a generously floured work surface, shape each portion into ball shape. Cover the mounds with a tea towel let rest 30 minutes.
o Turn on your oven's broiler and heat a cast iron skillet over medium to medium-high heat. Press a ball of dough into an 8" circle on a floured surface. Use more flour as needed to prevent sticking.
o When the skillet is hot, lay the circle of dough onto the skillet. Immediately place the sauce and toppings (except basil) on the crust and cook for 5-6 minutes or until the bottom of the crust is starting to char.
o Once the bottom has turned brown and charred, transfer the cast iron skillet to the broiler to finish baking the top of the pizza 2-4 minutes. Remove, cover with fresh basil and olive oil. Slice and serve hot.
Notes:
-Use freshly fed sourdough. Make sure you feed your starter the night before.
Enjoy, Gracey Cakes
