From e01018d52148c5d6bc9e337b8ea5a72352fca192 Mon Sep 17 00:00:00 2001 From: Administrator Date: Tue, 7 May 2024 22:37:43 +0200 Subject: [PATCH] docs: update recipes/pizza --- recipes/pizza.html | 85 ++++++++++++++++++++++++++++++++++++++++++++-- 1 file changed, 83 insertions(+), 2 deletions(-) diff --git a/recipes/pizza.html b/recipes/pizza.html index df66b6c..5e64c6e 100644 --- a/recipes/pizza.html +++ b/recipes/pizza.html @@ -2,7 +2,7 @@ title: Pizza description: published: 1 -date: 2024-05-07T19:21:19.594Z +date: 2024-05-07T20:37:40.613Z tags: editor: ckeditor dateCreated: 2024-03-31T06:23:53.404Z @@ -42,7 +42,7 @@ dateCreated: 2024-03-31T06:23:53.404Z

 

Simple Sourdough Pizza Crust

https://alexandracooks.com/2020/05/01/simple-sourdough-pizza-a-step-by-step-guide/

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Just baked sourdough pizza crust topped with tomato sauce and mozzarella.
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Just baked sourdough pizza crust topped with tomato sauce and mozzarella.

 

**Attention Pizza Fans**: My pizza cookbook, Pizza Night, is now available for pre-order. Get your copy here: Pizza Night

What you need to make this recipe…:

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Sourdough Pizza Dough

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https://www.theperfectloaf.com/sourdough-pizza-dough-and-recipes/

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Sourdough pizza dough schedule
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Sourdough Pizza Dough Schedule

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You can adjust the schedule for this flexible sourdough pizza dough to suit your schedule. The dough can be made over two days or stretched to three or four days proofing.

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Or, you could mix at 5:00 p.m. as I have listed here, and instead of shaping them into balls the next day at 11:00 a.m., you could shape them before work and cook the pizzas right when you get home.

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sourdough pizza crust

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https://littlespoonfarm.com/sourdough-pizza-crust-recipe/

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A closeup photograph of a sourdough pizza with melted cheese and basil.
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SAMPLE BAKING SCHEDULE

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Here's my baking schedule for family pizza night!

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TIPS FOR SUCCESS

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ADJUSTMENTS FOR HIGH HUMIDITY AND WARMER WEATHER

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HOW TO FREEZE PIZZA DOUGH

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To freeze unbaked pizza dough, form the dough into 4 balls. Coat them with oil to prevent sticking and place each one into an individual freezer bag. Make sure to remove any air from the bag. Store in the freezer for up to 3 months.

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When ready to use, thaw the dough in your refrigerator for 12 hours or overnight. Once you're ready to bake, remove the dough from the refrigerator and bring it to room temperature. Shape the pizza crust and bake according to the directions.

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A woman placing a cooked pizza crust into a freezer bag.
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You can also bake the crust and freeze it for up to 3 months for later use.

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INGREDIENTS

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SOURDOUGH PIZZA CRUST

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PIZZA TOPPINGS

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INSTRUCTIONS

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THE NIGHT BEFORE

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Add the pizza crust ingredients to a large mixing bowl and use your hands to mix until they are fully incorporated. Cover the bowl and allow the dough to ferment at room temperature overnight.

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THE NEXT MORNING

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Perform a set of stretch and folds. Wet your hand with water to prevent the dough from sticking. While the dough is still in the bowl, gently pull one side of the dough up and over itself. Turn the bowl and repeat this on all sides of the dough until you turned the bowl full circle.

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Cover the bowl and place in the fridge, up to 36 hours until ready to bake. (The dough can be used at this point to make your pizza, the cold ferment is optional.)

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THAT NIGHT

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Remove the dough and let rest on the counter for 30 minutes to come to room temperature.

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Divide the dough into 4 equal pieces and on a generously floured work surface, shape each portion into ball shape. Cover the mounds with a tea towel let rest 30 minutes.

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Turn on your oven's broiler and heat a cast iron skillet over medium to medium-high heat. While the skillet is preheating, use your hands to press a ball of dough into an 8" circle on a floured surface. Use more flour as needed to prevent sticking. (If you find the dough difficult to shape into a pizza crust, let it to rest on the counter for 15 minutes in order for the gluten to relax.)

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When the skillet is hot, lay the circle of dough onto the skillet. Immediately place the sauce and toppings on the crust and cook for 5-6 minutes or until the bottom of the crust is starting to char.

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Once the bottom has turned brown and charred, transfer the cast iron skillet to the broiler to finish baking the top of the pizza 2-4 minutes. Remove, slice and serve hot.

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NOTES

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Nutrition

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Serving: 1crust | Calories: 541kcal | Carbohydrates: 100g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 977mg | Potassium: 166mg | Fiber: 5g | Sugar: 1g | Calcium: 24mg | Iron: 6mg