Sourdough Pepperoni Pizza
A few months ago we started on a journey to create delicious homemade sourdough bread. After many a tasty attempt, and plenty of learned lessons, we have become successful in our venture and have made some extremely tasty loaves. More coming on that soon!
One gem of a lesson we found while feeding and caring for a living sourdough starter – whom we have named Phyllis – is to utilize the left over starter, one would normally discard, into a pizza dough. Rather than throw all this carby goodness away, why not repurpose it into addictively crunchy crackers, fluffy biscuits, or other goodies?
These are all great but this pizza dough is something special!
It’s tangy, delicious and crisps up nicely in the oven. Once you make it at home and realize the endless possibilities, ordering out will be a thing of the past!
The dough is fun to work with and you can get the whole family involved. You can also end up with some silly shaped pizzas with a personal touch. No matter the size or shape though, they taste just as good 🙂
Ingredients
2oz Parmesan
6oz Pepperoni
8oz Mozzarella
12oz Pizza sauce
Pizza Dough
1c (227g) Sourdough Starter (left over from feeding)
1/2c +2 tbl to 3/4c (141 to 170g) Water
2 1/2c (300g) AP Flour
1 tsp (6g) Kosher Salt
1/2 tsp Active Dry Yeast or Instant
4 tsp Garlic Powder (optional)
Steps
- In a large bowl or stand mixer add the small amount of water, the starter, the yeast and salt (also the garlic powder or spices, if using) then mix well.
- Slowly add in the flour stirring as you go, adding more water if needed. Mix for about seven minutes or until the dough cleans the sides of the mixer and sticks to the dough hook (if using a stand mixer) the dough should be sticky.
- Place the dough into a clean greased bowl, cover and let rest until the dough doubles in size, about 2-4 hours depending on the strength of your yeast and starter.
- Place the dough on a greased half sheet tray or baking pan and spread the dough to the edges making sure it is as even as possible. (This is also the time that you could divide the dough up into smaller sizes and make multiple smaller pies.) Cover the dough and let rest for 15 minutes, after resting gently press the dough back towards the edges of your pan.
- Cover the dough and let rise again for a more puffy dough or just get down to saucing.
- While the dough is in its final proofing stage pre heat the oven to 450°F.
- Cover the dough with an even layer of your favorite pizza sauce, making sure to keep about a half an inch gap between the sauce and the border of the dough then add mozzarella cheese and pepperoni, I like to add a sprinkling of Parmesan on top as well.
- Place in the oven and bake for 15-17 minutes until the crust is golden brown and all the cheese has melted and started to bubble.
- Let the pie cool for a couple minutes the slice and serve.
- Enjoy and remember that even though you are excited and this is super delicious you have to breathe in between bites.
Enjoy and drop us a comment to let us know your thoughts! Happy eating 😉
