Sourdough Pizza

Another dangerous path of culinary adventure that requires tightrope level skills to maintain the balance between joyous deliciousness, and an inevitable descent into morbid obesity. Thankfully, unlike flatbreads, this recipe takes many hours to execute, which will hopefully prevent it becoming a regular go-to carb snack.

There are literally thousands of sourdough pizza recipes out there that use wildly different methods, but this is the first time I’ve really been happy with the end product and content that it will give consistent results.

Sourdough pizza

I think it’s fair to say that the cooking method is probably more important than the ingredients for once – controversial, and something I never imagined I’d be writing.. If you’re lucky enough to have a proper wood-fired oven, you’re likely to get great results with literally whatever kind of dough you’ve got going. For me, the little burnt bubbles and flecks around the crust are the holy grail of pizza, and almost impossible to achieve with a crappy conventional oven.

If, like the majority of the population you don’t have access to a fabulous oven, I’d recommend at the very least investing in a decent baking stone and getting it as hot as your conventional domestic oven will possibly take you.

Ingredients:

  • 300g sourdough starter (See HERE if you don’t already have one)
  • 15g salt
  • 500g strong white flour (I particularly like Tipo ’00’ and always use organic)
  • 250g water

Method:

Like anything in the sourdough world, this recipe is all about time.

Make sure your sourdough starter has been fed recently and is raring to go – bubbly, lively and buoyant if you drop a teaspoon of it in water.

Mix together all of your ingredient and then knead the dough for about 10 minutes until smooth and silky.

Split your dough into three (or more) and shape it into tight balls. Pop them into the fridge (covered) until the following day. This is where the sourdough culture really does its thing, developing your dough and taking it from pedestrian to the sublime.

sourdough pizza dough

The following day, your dough is going to need a few hours out of the fridge (still covered) to come back up to room temperature.

Stretch or roll out your dough to the desired thickness using plenty of fine semolina and you’re all set and ready to go.

Add your toppings, bosh it in your super-hot oven and cook until it looks done and on the verge of burning.

sourdough pizza

Toppings:

TOTALLY. UP. TO. YOU – but just don’t overload it, or you’ll end up with a pie. If you’re making a few, you may as well make the first a classic tomato, mozzarella and basil margarita to act as a gauge and really show-off your dough.

Pizza

Alternatively:

If you’re looking for a faster (and slightly less awesome) pizza, click HERE for a non-sourdough version.

Godspeed.

As ever, get in touch via here or social media if you have any questions, suggestions or special requests!

Sourdough pizza

Watermelon Pizza

So simple it can barely be described as a recipe, the Watermelon ‘Pizza’ is a nifty idea you can pull out of the bag when you’re in need of a fun twist for the kids.

Super healthy and nutritious, the little ones love it for its novelty factor – win win me thinks.

This is the first in a series of twists on Jamie Oliver’s new Food Revolution breakfast recipes, and my remix of his Mini super-fruit breakfast wrap.

Ingredients:

  • Watermelon
  • Yoghurt
  • Fresh soft fruits
  • Seeds

Method:

Slice your watermelon into rounds about 2cm thick and then cut it into sections like you would divide up a pizza. Spoon on a little yoghurt and then dress with your favourite mix of fresh soft fruits and seeds. You could add a drizzle of honey or even get outrageous with a sticky balsamic glaze. Experiment, mix it up, and seek out your favourite combo; there’s no rules! Mint leaves, edible flowers, desiccated coconut, it’s up to you. It’s a handheld fruit salad made for sharing.

As there’s not much to it, you can prepare it pretty much anywhere with minimum fuss.

Bring on Summer!

Breakfast recipe

 

 

Take One Khobez…

Hungry? Need something quick and tasty? Building on my recent fascination with all things pizza, I’d like to share a fab little cheat: Khobez pizza.

This recipe came to me from a good friend in Australia and proved to be a lasting back-pocket winner.

Khobez or Khubz is arabic bread or flatbreads that have been baked in a clay oven.

fresh Kbobez

Take a nice fresh Khobez, top it with your choice of sauce (BBQ is fairly standard in Australia but but tomato purée, fresh sauce or even a little ketchup will suffice).

Sprinkle over some grated mozzarella or whatever cheese you have to hand (Cheddar works for me!). A little oregano, a few slices of pepperoni, torn chicken, sweetcorn – go nuts. Whatever works for you.

Hot oven, a few minutes, bosh. Crispy, fast, not terribly healthy, but certainly delicious.

fast pizza

Enjoy!

Pizza Dough

Pizza dough is simply bread without the second proving. I can assure you that this basic recipe will knock the socks off any breadmachine dough, and you’ll be surprised by just how easy it is to get delicious results. It doesn’t take as long as you’d think and much like baking bread, it’s brilliantly satisfying.

Felix making pizza

This recipe will easily make 4 large pizzas.

Ingredients:

  • 1kg Tipo (00) Flour
  • 1tsp Salt
  • 14g Dried Yeast (or fresh if you have it)
  • 1tbsp Caster Sugar
  • 650ml Tepid Water
  • 4tbsp Extra Virgin Olive Oil

Method:

Mix the yeast, sugar, oil and water together in a jug and leave it to stand for a couple of minutes.

Mix the flour and salt in a large bowl, make a well in the middle and slowly incorporate the liquid. You can do this on a clean work surface if you have the space.

Knead the dough for about 10 minutes until it’s smooth and elastic.

Pop it back into the bowl and cover with a damp tea towel or a shower cap. The dough needs to be left in a warm place until it doubles in size. This usually takes about an hour.

fresh dough

Knock the dough back by giving it a very quick knead and then cut it into 4 pieces (or more for smaller pizzas).

The dough can be used straight away or wrapped in clingfilm and stored in the fridge for later.

It’s worth letting the dough rest for 10 minutes or so before rolling it out as it will be less springy and easier to shape. You’ll want the pizza base to be about 5mm thick.

Top your pizzas as you wish. I often cook a rich tomato sauce in advance, but passata or even purée will suffice if you don’t have the time – it just won’t taste quite as good.

Pizza ready to be cooked

Top tip: always drizzle your topped pizza with a little extra virgin olive oil before popping it in the oven.

Cook your pizzas at about 250°C for 7-10 minutes. Reduce the cooking time if you’re using a hotter oven such as the wood-fired variety.

freshly made pizza

I recently made Calzone for the first time – simply fold your pizza to make a large pasty shape and crimp the edge.

Fresh Calzone

Gorgeous Calzone

Simple. Street. Food.