Ancient pizza was leavened with soudough, so I figured I'd give it a try tonight. The BEST pizza crust ever - and I didn't feel all bloated and gross after I ate it. Day 2- Pizza Night.
SOURDOUGH PIZZA
1 1/2 cups active sourdough culture
7 cups organic flour (I used a combination of Red Fife, unbleached wheat and spelt)
2 1/2 cups warm water
1 1/2 tsp sea salt
1 Tbsp extra virgin olive oil or melted coconut oil
Tired of the same old, same old pizza toppings? Check these out:
Method: Mix together the culture, flour, water, oil, and salt in a large mixing bowl and knead it for 20-30 minutes to develop the gluten. Place the dough in a bowl and cover it with a plate or lid and let it proof for 4 hours at 77*-82*F. Punch down and divide into 6 balls. Place the balls on a baking sheet, cover with an overturned roasting pan, and proof for an additional 4 hours at room temperature(70*).
Press the dough into desired shape on unscented coconut oil greased pizza pans and proof for 1/2 hour while you get your toppings ready. Sprinkle with toppings and bake in a preheated 425* oven for 7-9 minutes or until the edges brown.
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