The Art Of Crispy Sourdough Pizza With A Restaurant-worthy Twist! #foodie #holidayseason
The Art Of Crispy Sourdough Pizza With A Restaurant-worthy Twist!
Crispy Sourdough Pizza: The Secret to Restaurant-Style Pizza is Out!
Indulge in the art of crafting restaurant-style sourdough pizza at home, boasting a distinctive touch of elegance with each crispy bite. Begin by nurturing your homemade sourdough starter, ensuring a lively fermentation process that imparts a unique tang to the crust. Achieve the perfect balance of chewiness and crispiness by using high-quality flour and allowing the dough to undergo a patient rise. The result is a sublime base for your pizza, characterized by its golden, crispy exterior and delightful sourdough flavor. Complete the experience with premium toppings, transforming your kitchen into a haven for enjoying the irresistible charm of crispy sourdough pizza.
Ingredients Sourdough Starter:
How to Begin- (Days 1-4)
*110 g Whole Wheat or Rye Flour (about 1Cup) per day
*110 g Luke Warm Water (1/2 Cup Or 4 oz) per day
1. Mix two ingredients together and let stand for 24 hours lightly covered at room temperature on
Day 1.
2. Stir this starter and weigh out 110 g on a scale in a fresh container and add 110 g of flour and
110 g of warm water to it. Let stand at room temperature for another 24 hours on Day 2. Discard remaining starter.
3. Repeat the same process on Days 3 and 4 (use fresh container each time).
4. Once Starter begins to bubble and smells sour and nutty, feed the starter using the method below.
If it does not look bubbly, continue to feed like Days 1-4 until it does.
How to Feed the Starter- (Days 5-8)
110 g 50-50 blend of Wholewheat and Unbleached Bread Flour (55 g each) per feeding
110 g Luke Warm Water (1/4 Cup or 4 oz)
1. Weigh out 110 g of bubbly starter from container and add 50-50 blend of flours with warm water for each feeding. (Qty. mentioned above) Day 5
2. Increase feedings using same method twice a day (every 12 hours) on Days 6 and 7. Use fresh container each time.
3. If starter falling off the jar and smells sours and have a lot of bubbles on Day 8, it is ready to use in your favorite recipe
Note: Be patient with sourdough starter as it may take longer than 4 Days to become bubbly and sour.
Entire process for me took about 2 weeks for sourdough to become active and ready to use. Interesting process though :)
Pizza Ingredients:
1-1/2 Cups + 3 Tbsp Luke Warm Water
100 g Active Sourdough Starter
1-1/2 tsp Honey
600 g Bread Flour (about 5 Cups)
1 Tbsp Fine Sea Salt
2-3 Tbsp Extra Virgin Olive Oil
Utensils Required:
Pizza Stone and peel
Or
Pizza Sheet coated lightly with oil and sprinkled with semolina/cornmeal
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This video will also cover the following topics:
How to make sourdough
How to make pizza
How to make pizza crust from scratch
Restaurant style crispy pizza
How to make sourdough starter
Sourdough Pizza Crust
Sourdough Pizza crust with sourdough starter
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