Learn to bake sourdough bread - the best bread in the world!
Get discount here!

Amazon Portal - Purchase on Amazon!

Links on this site are often my affiliate links.

Amazon Portal - Purchase on Amazon UK!
Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
Favorite Bread Baking Equipment

Pizza Margherita

Pizza Margherita  (a one day sourdough crust formula)

.

.

I said in an earlier post that I would come up with a one day sourdough formula for a pizza crust. Well, I have one I think you’ll like…

I really enjoy the simplicity of  Pizza Margherita. Wikipedia says: In 1889, during a visit to Naples, Queen Margherita of Italy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen as Pizza Margherita.

.

Well, mine does have all of those colors so I guess you can say it is Pizza Margherita. I love basil, the smell and the flavor is just right on a pizza. I often cannot keep it for long and a trip to the market is an hour for me, so I sometimes will freeze it while it is still fresh. It doesn’t have the eye appeal that the fresh basil does, but at least I have it when I need it. This pizza is sans  fresh basil (I used the frozen basil), but it still tastes terrific! The toppings include a crust spread with olive oil, pizza sauce, mozzarella cheese and basil leaves.

Formula for One Day Sourdough Pizza Crust:

Early in the morning, In your dough folding trough or mixing bowl mix together:

  • 12 oz/340g of vigorous sourdough starter at 100% hydration, which was fed the night before
  • 9 oz/255g water
  • 4 oz/113g evaporated milk
  • 1.5 oz/42g oil (I like to use olive oil)
  • 4 oz/113g white whole wheat flour
  • 9 oz/255g bread flour

.

Mix all of the above ingredients together until you have a nice mass of dough. Then let the dough rest (autolyse) for 15 minutes. After autolyse is over, stir in:

.

  • .6 oz/17g salt  (stir in well before adding the rest of the flour)
  • 10 oz/283g bread flour
  • (it can be fun to add a pinch of garlic powder or granulated garlic to the dough – ¼ teaspoon should be enough)

This will make 3 lbs 2 oz /1420g of dough at 65% hydration

.

Knead all ingredients together for two or three minutes and then allow the dough to ferment in a covered container at room temperature for six hours. During the six hour ferment time, fold the dough four or five times to strengthen the gluten.

.

 

.

Peter has a good video on youtube.com on how to fold dough. Once the six hours is done, divide your dough into two pieces (weighing about 1.5 lbs each). Shape into rounds and spray with oil, cover and let set for 20 minutes.

.

 

 

 

.

Roll/stretch out your dough into a large pizza round, 14 – 16 inches and set the dough on top of a baking parchment paper to proof. Let the dough proof for 1.5 hours. Then top with your preferred toppings and slide pizza onto a very hot preheated baking stone at around 500 degrees for 10-15 minutes with 12 minutes being average.

.

.

The oven/stone is not as heated as hot as usual due to the milk in the dough which adds color and lightness to the dough but will make the dough burn a little easier as well. Make sure your stone is up about 1/3 of the distance of your oven from the bottom. Enjoy!

.

 

Similar posts
  • Worth Repeating – Discussions on Bread BakingHello fellow bakers, Sometimes my students will ask me questions and the answers get buried in time. So I thought I would repeat some of the following on dough development and hydration conversion: The stages of Dough [...]
  • Sourdough English Muffins – Oldie but Goodie!This post is an excerpt from my four volume book “Discovering Sourdough.” I thought it would be nice to use for an “Oldie but Goodie” post. Have fun!  SOURDOUGH ENGLISH MUFFINS English Muffins are griddled, they are fun to make. This recipe will make about 16 muffins.                 In the morning mix [...]
  • Dough Hydration, What Does That Mean?What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course) Teresa L Greenway Northwest Sourdough – all rights reserved worldwide Hydration, in bread baking terms, means how much water or liquid there is in a given amount of flour, or the ratio of water to flour [...]
  • Video Demo – Blendtec Kitchen Grain Mill ̵...Hello Everyone! I purchased a new Blendtec Grain mill. I had one for years but had to let it go when I moved a while back. I’ve missed it ever since. So I bought it and have a demo of how it works right out of the box on Youtube [...]
  • Baking Hacks & Tips VideosI’ve posted a new video showing how to clean out gunky wet dough from bannetons. I decided to post a few more of the baking tip videos here for your convenience. Some were done a while ago, but a brush up on ideas is always [...]

3 Comments

  1. tonyk tonyk
    September 6, 2011    

    CAN THIS DOUGH BE FROZEN AND USED LATER? — I REALLY WANT TO TRY IT BUT CANNOT USE IT ALL AT ONE TIME — THANKS —

    TONYK

    • northwestsourdough northwestsourdough
      September 6, 2011    

      You should be able to, try it and report back.

  2. Jolly Jolly
    September 9, 2011    

    Hello Teresa:

    I’ve been baking up a storm with you’re recipes. First I made the English Muffins next you’re pizza. Love the flavor of the dough. The canned evaporated milk really gives the dough a good flavor.

    My pizzas came out light and bubbly.”OK! This recipe is a keeper too.

    Again at this elevation of 5,000 ft. it took no more than 2 hours to produce a good pizza crust.

    Jolly

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow on Facebook

Follow on Twitter

Email Sign Up

Categories

Archives

Custom Cutting Boards
My memoir - It might surprise you. Click here:
Reach for Joy - My Memoir