Mastering Grandma Style: The Art of Sourdough Pizza

Discover the Delight of Grandma Style Sourdough Pizza

In this tutorial, we dive into the comforting world of grandma style sourdough pizza, a recipe so delicious and simple, it might just disappear before your eyes. This pizza isn't just a meal; it's a nostalgic journey back to those warm, kitchen moments with your grandma, packed with flavor and heart.

Ingredients You'll Need

• 200g of strong bread flour - This flour ensures a robust dough with the right texture.
• 140g of water (70%) - Maintain hydration for a perfect dough consistency.
• 20g of sourdough starter (10%) - Adds the essential tang and rise.
• 4g of salt (2%) - Enhances flavor and strengthens gluten structure.

Step-by-Step Instructions

Mix and Rise

Combine all ingredients in a bowl. Knead by hand or use a stand mixer until the dough is smooth and elastic. Let the dough rise until it increases by 50% in size. This initial fermentation is crucial for flavor development.

The Fermentation Trick

Here's a pro tip: Use a small container to measure your dough's rise. Mark the starting level and wait for it to grow by 50%. This ensures perfect timing for your dough, avoiding over or under fermentation.

Chill and Shape

Once your dough has risen, decide your schedule. You can directly form pizza balls for immediate use or store the dough in the fridge at <6°C (42°F) for up to 14 days. This method offers flexibility, allowing you to bake at your convenience.

Three Hours Before Baking

Remove the dough from the fridge three hours before baking. Shape the dough into pizza balls and cover them with a damp towel to prevent drying. This resting time allows the dough to acclimate, ensuring a perfect bake.

Creating the Perfect Pizza

Use a well-oiled cast iron pan sprinkled with semolina flour to prevent sticking. Stretch your dough to fit the pan, add your favorite tomato sauce, and top with a mix of cheeses. Bake in a preheated oven at maximum temperature for a crispy, golden finish.

Key Takeaways

• This grandma style sourdough pizza offers both flavor and nostalgia.
• Flexibility in fermentation allows for perfect timing every time.
• Using a damp towel prevents dough from drying out during the resting stage.
• Semolina flour and olive oil are essential for a non-stick, crispy base.

FAQs

• What flour is best for sourdough pizza? Use strong bread flour with high protein for the best texture.
• How long can I keep the dough in the fridge? The dough can be stored for up to 14 days at <6°C (42°F).
• What is the purpose of using semolina flour? Semolina flour prevents sticking and adds a crunchy texture to the crust.
• Can I use different cheeses for topping? Yes, mix and match your favorite cheeses for a unique flavor profile.
• Why cover the dough with a damp towel? It prevents the dough from drying out during the final rise.

Join our 30-Day Sourdough Challenge to master these techniques! Also, read our companion article for more tips. Learn more by watching the original video.