Mains/ Sides & Snacks

Sourdough Pizza (on the Pan)

It’s been probably around 2-3 years since we’ve mastered our homemade pizza recipe. After years of trying, we’ve learned how to make a perfect sourdough pizza dough and discovered a great method of baking, which makes a lovely crust. This recipe could be also named ‘Pizza on the Pan’, as half of the baking process takes place on the stove. It may seem that a whole preparation is very time consuming, however you make everything in stages. Once ready you have an abundance of homemade pizza! This recipe is really great, as if you have any dough leftover you can easily freeze it (just packed each dough ball separately in a cling film and put in to the freezer). Saying that, you can keep it in the fridge for up to 3 days. Or you can make a pizza dinner party 🙂 Back in London, we probably fed all our friends with pizza. If you prepare well and plan in advance, you can serve multiple pizzas, each one with different toppings or let your guest choose toppings and make their own pizza.

We like to eat our pizza with a homemade Garlic Sauce or sometimes we make a basil oil, by mixing in a blender fresh basil, olive oil, and lemon juice. Or just a drizzle of extra virgin olive oil works as well. We always serve it with a big bowl of green salad garnished with roasted seeds.

To make this recipe you need to have a sourdough starter ready. If you don’t have it, start 5 days ahead in order to prepare a sourdough starter, click here to see our Sourdough Starter recipe. Also, you need a pan to bake the pizza (on the stove and then in the oven). The best option is to use a cast iron pan, or any other pan which can be used in a high temperature under the grill. If the pan has a no oven-friendly handle, wrap around it an aluminum foil to prevent it from getting burn once in the high heat.

Sourdough Pizza

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The recipe for pizza dough is from 1kg of flour, which will make around 8 pizzas (10"-12'' in size). If you have any leftover dough you can store it in the fridge for up to 3 days or freezer for up to 3 months. Alternatively make half or quarter of the portion.

Ingredients

  • PIZZA DOUGH (makes around 8 pizzas):
  • POOLISH:
  • 200 ml cold water
  • 120 g rye starter - go to this link for sourdough starter recipe: http://vegeregis.com/sourdough-starter/
  • 200 g strong white bread flour
  • DOUGH:
  • 1 portion Poolish
  • 1000 g strong white bread flour
  • 16g salt
  • 560 ml water
  • 24g dry yeast
  • TOMATO SAUCE (makes around 250ml):
  • 250ml tomato passata
  • 1 tbsp fresh or 1 tsp dry oregano, thyme and/or basil
  • sea salt and freshly ground pepper
  • TOPPINGS (for 1 pizza):
  • pecorino cheese, grated
  • mozzarella cheese, cut into cubes
  • 2-3 mushrooms, sliced
  • 7 asparagus spears, trimmed
  • 8-10 black olives, sliced
  • 1 handful of arugula (rocket) - optional
  • GARLIC SAUCE (optional):
  • 250g natural whole milk yogurt
  • 2 garlic cloves
  • 4 tbsp ground almonds
  • 1/4 tsp freshly grated pepper
  • 1 pinch freshly grated nutmeg

Instructions

1

DAY 1 - Mix all ingredients for the poolish (a pre-component of the sourdough pizza base) in a bowl and leave covered overnight on the kitchen counter.

2

DAY 2 - Once poolish is ready (should be bubbly and runny) combine it with dough ingredients. First, mix it with flour and salt. Then dissolve the yeast in the water and poor it into mix of the flour and poolish. Knee the dough until it gets into a ball consistency and all ingredients are mixed well. Place dough in the bowl and leave covered in a warm place 4-12 hours, until it doubles in size.

3

Once the dough is twice the size, divide it into 8 equal parts, form balls and arrange them on the tray. If it's very sticky use a handful of flour to roll the dough until is not sticky anymore. Now the dough is ready to make the pizza. If you don't make it straight away store the dough in the fridge. Before placing it in the fridge, you can oil slightly top of the balls and cover it all with a cling film (so the dough will not stick to the foil of the cling film).

4

PIZZA TIME - Mix all ingredients for the garlic sauce and place it in the fridge, ideally at least a couple of hours before serving. When you are ready to make the pizza, place one dough ball on a slightly flour countertop or board and try to flatten it with your fingers, working out from the middle to the edges to form a circle. Don't worry if it doesn't work perfectly well. This takes time and skill to work out the best method of forming it. But, don't be discouraged, if it's not ideal the first time, leave it for a couple of minutes and try to form the pizza with another dough ball.

5

Preheat oven to 290 C / 550 F (if your oven doesn't go as high, just set up to the max. temperature it allows). Put the pan on the stove and set it to max and wait until the pan gets really hot. In a meantime mix all ingredients for the tomato sauce and have all the toppings ready.

6

Once the pan is ready place prepared flatten pizza dough on the pan, reshape it if necessary, also you can make the edges a bit higher. Spread a thin layer of tomato sauce, followed by pecorino, mozzarella, mushrooms, asparagus and olives. Keep checking the bottom of the pizza base by lifting it gently with a spatula. Once it starts getting some color, place the pan with pizza in the oven.

7

It should take around 5 minutes in the oven, depending how you like your pizza. Keep an eye on it, once cheese has melted and you are happy with the colour of the crust remove it from the oven (sprinkle with arugula leaves if using). Serve with a garlic sauce or a drizzle of olive oil and plenty of green salad.

Notes

Vegan option - replace mozzarella and pecorino cheese with vegan cheese. Replace yogurt in Garlic Sauce with a plant based yogurt or omit the sauce and serve pizza with a drizzle of basil oil or olive oil.

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