How To Make Homemade Sourdough Pizza
1.9 میلیون بار بازدید -
6 سال پیش
-
A classic(ish) Neopolitan pizza margherita
A classic(ish) Neopolitan pizza margherita made with a sourdough starter as the leavening, instead of commercial yeast. This pizza has a super bubbly, soft, and lightly chewy crust. Topped with a fresh san marzano tomato sauce, a little bit of fresh mozzarella, and basil. Best of all, it can be done in your home oven with a simple pizza stone.
Watch my Ultimate Sourdough starter guide: The Ultimate Sourdough Starter Guide
My Fermentation Station: https://amzn.to/2Q1ZwIL
FOLLOW ME:
Instagram: Instagram: joshuaweissman
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Website: http://joshuaweissman.com/
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Music - Saib: SoundCloud: saib_eats
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Ingredients you'll need:
Dough-
655g 00 type flour or all purpose flour
45g whole wheat flour
14g fine sea salt
98g mature sourdough starter
490g water @ 90F
Sauce -
28 oz can peeled san marzano tomatoes, drained
2 cloves garlic peeled
2 tablespoons olive oil
salt to taste
Sample Schedule for this recipe:
4:00 P.M Mix your dough
4:10 P.M. Bulk ferment
6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)
*next day
8:40 A.M Shape dough balls
8:50 A.M. Proof dough balls 5 hours
1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.
Watch my Ultimate Sourdough starter guide: The Ultimate Sourdough Starter Guide
My Fermentation Station: https://amzn.to/2Q1ZwIL
FOLLOW ME:
Instagram: Instagram: joshuaweissman
Facebook: Facebook: thejoshuaweissman
Twitter: Twitter: therealweissman
Website: http://joshuaweissman.com/
---------------------------------------------------------------
Music - Saib: SoundCloud: saib_eats
---------------------------------------------------------------
Ingredients you'll need:
Dough-
655g 00 type flour or all purpose flour
45g whole wheat flour
14g fine sea salt
98g mature sourdough starter
490g water @ 90F
Sauce -
28 oz can peeled san marzano tomatoes, drained
2 cloves garlic peeled
2 tablespoons olive oil
salt to taste
Sample Schedule for this recipe:
4:00 P.M Mix your dough
4:10 P.M. Bulk ferment
6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)
*next day
8:40 A.M Shape dough balls
8:50 A.M. Proof dough balls 5 hours
1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.
6 سال پیش
در تاریخ 1397/06/10 منتشر شده
است.
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