Crushed Tomatoes, Oregano + Chilis Base
Roasted Red Peppers
Sauteed Garlic + Mushrooms
Ezzo Pepperoni
Grated Pecorino
Grated Smoked Cheddar and Gouda Layered in
Finished with Basil and Lemon Zest Ricotta
Oil on the crust for colour
Cooked in a home oven at 425 on an old inverted pan, center rack. Transferred with parchment that gets removed after about 4-5 mins.
I don’t have a kitchen scale so the measurements are by volume.
Sourdough Pizza Dough Recipe (makes 4 balls)
2/3 Cup Bubbly, Active Starter
1 5/8 (1 cup + 10 tablespoons) Water
4 Cups Flour
1 3/4 teaspoons Salt
1 Tbsp oil
1 Tbsp Honey
Combine water, starter + salt – then add flour. Add oil + honey last.
Mix until a shaggy dough forms, let rest lightly covered 30 mins.
Stretch and fold 4 times, every 30 mins
3-day cold ferment in the fridge – then out on the counter about 6 hours before baking.
by chivonvs