Sourdough Pizza with Sarah Owens | At Home With Us

hello my name is sarah owens i am a baker and a cookbook author welcome to my kitchen today i'm going to be showing you how to make sourdough pizza from scratch this is a very simple very forgiving recipe it's actually a variation of a recipe that's already been published on food 52 for something called the table loaf what i'm going to do is show you a couple of tweaks in order to take this recipe from being a bread dough to being a pizza dough the way i'm going to do that is i'm going to lower the hydration of the dough which just simply means i'm going to use less water i'm going to add a little bit of olive oil in order to tenderize the crust and then i'm going to lower the amount of leaven that i use in the dough in order to make the dough a little more flexible as to when i use it so follow along i'm going to explain a little bit more and show you all of the steps in order to make this delicious sourdough pizza at home to make the lemon for the pizza dough i'm going to take 10 grams of my refresh starter and put it in the bowl [Music] and then i'm going to pour 10 grams of room temperature water i'm going to add the same amount of flour 10 grams to the bowl and then i'm going to stir that together until no dry lumps are remaining once my 11 is completely stirred together and i have no dry lumps then i'm gonna cover it and let it ferment at room temperature until it doubles in size today it's a warm day here in california so that might take about six to eight hours before it's ready to use [Music] okay so it's been about eight hours and my loving is looking very ripe when i run my finger through it i can see that there are air bubbles trapped it's looking very viscous so that tells me it's time to add the next ingredients i'm ready to add the water to the ripe oven i'm going to be adding 270 grams of water i'm gonna go ahead and add my salt i'm going to be using eight grams of salt i'm going to use my fingers to just sort of break that up i just want to make sure that the leaven is beginning to dissolve in the water then i'm going to add the bread flour 310 grams and also 80 grams of whole wheat once i have all of my ingredients in the bowl then i'm going to use my hand to plunge into the center and squeeze and twist the dough and i'm gonna keep mixing i like to keep one hand clean [Music] i'm gonna keep mixing until i feel no dry lumps remaining this is going to be a stiffer dough than any other bread dough that you've probably made using sourdough and that makes a lot of sense because pizza dough it cooks for a lot less time so we need to use less water in that sense it's starting to feel really good i have um a few more lumps so i'm going to keep gonna keep mixing all right so this feels pretty good to me once i've gotten all of the ingredients incorporated so i want to make sure all of the flour on the sides of the bowl is incorporated then i'm going to use my bowl scraper to clean off my hands and get all of the dough incorporated into one bowl in the center so i'm going to let that rest for just a few minutes and then i'll come back take it out of the bowl and then oil the bowl and put it back in the bowl okay so i've allowed the dough to relax a little bit and what i want to do now is take the dough out of the bowl and then i can choose to clean it if i feel like it's not clean enough but this seems pretty clean to me so i'm just gonna add a little bit of olive oil and then i'm going to do something that i like to call the slap and fold so i'm going to use my bench knife to pick up my dough and on a clean surface i'm going to slap and drag the dough and i'm going to repeat that a few times it really doesn't take a whole lot to get the dough to kind of tighten up a little bit so i think you can see it's already starting to go from a relaxed state to being a little bit more tight um and that's what i want to see in the dough now again this is a low er hydration dough so it's not going to take very long of me doing this to get it to that state and i think you can already see that it's pretty much there once i get it to being kind of a little bit tighter and i feel like the gluten is really activated then i'm going to form it into a ball i'm just using this part of my hands to tuck the dough under and pull it into the center and when i do that i start to get tension on the outside of the loaf we'll be doing this again when we perform shaping so this is now ready to go into the bowl that has the olive oil so i'm just going to roll it around roll the top around and the oil to coat and then i'm going to turn it so that the seam side is down place it in the bowl and then place the lid and it's going to hang out in the bowl for about another 30 minutes before i'm ready to do this stretch and fold okay our dough has been fermenting for oh about half an hour since i mixed it so it's time to do a stretch and fold i'm going to wet my hand first and then i'm going to reach under the dough release it and just fold it over onto itself rotate the bowl and do that four to five times all the way around the dough you will see that it has relaxed um since the last time i handled it i'm going to turn it back over so that the seam side is down that helps keep the tension on the dough and then i'm just going to cover it back up and allow it to relax again i'm going to perform this step every 30 to 45 minutes for about two and a half to three hours until i feel like the dough has gained enough strength that i can go ahead and shape it okay so it's been about two and a half hours this is my dough um i'm seeing uh some fermentation indications by these bubbles sort of breaking the surface there's a few kind of around the perimeter of the dough as well i could probably let this go another half an hour but i'm going to go ahead and shape it and put it into its containers that then go into the fridge and that's going to allow me some flexibility to let it hang out in the fridge for up to three days okay once i've got it out of the bowl this is enough to make two pies two pizzas so when i use my bench knife to roughly divide it in half now if you're concerned you could weigh these as well but i'm not too concerned so i'm just going to go ahead and divide it in half i'm going to use a little bit of oil on my hands which will keep my hands from sticking to the dough it also moisturizes my hands and then i'm going to use a little bit of dough in each bowl that i'm going to use to the dough and that's going to make sure that my dough stays nice and moist but also releases from the bowl when i'm ready for it too so i'm just gonna pick it up and i like to kind of tuck the dough sort of underneath itself you could also you could also just form it on the surface when you do that basically what you're doing is activating this part of your hand to tuck and pull the dough underneath and into itself so i'll just do that a little bit more i don't want to do this so much that i tear the surface of the dough but i do want to make sure i get tension on the dough itself and that's going to allow this to continue to puff and proof in the fridge a little bit and also out of the fridge and maintain all of the fermentation gases that become trapped within the network of the dough so this is um this is a perfectly formed little dough ball so i'm going to go ahead and transfer it i've got the seam underneath i'm going to go ahead and transfer that into my well oiled bowl and then i'm going to cover that with reusable plastic or i could use another another plate i'm going to go ahead and repeat that process with this other piece of dough if your workbench is too flowery or if it's too oily then this is going to be difficult to do so don't get too crazy with the oil or flour you can use either i prefer with this dough on this marble surface to use oil you could also use water but if you're more comfortable with using flour you can do that as well so again i'm just pulling and tucking until i get some nice tension on the dough see how bouncy it is bouncy bouncy bouncy bouncy bouncy bouncy i just like to bounce my dough um so i'm gonna add a little bit of oil again to this bowl rub that into the bowl pick up my little dough ball and with the seam side down i'm going to just nestle that into my bowl and now i'm going to cover it with a reusable plastic and i'm going to slip these into the fridge okay so i've got them covered with a cloth that's to prevent the condensation from gathering on the plastic which would then drop back onto the loaves and then the plastic keeps the dough from drying out these are going to hang out in the fridge for at least 12 hours in order to gain flavor but also digestibility but they can stay in the fridge for up to three days before you bake them this is the challenger bread wear pan that i'm going to be using to bake my pizza today if you have a pizza stone at home that works just fine but unfortunately i don't so i'm just gonna be taking the top of this off and preheating the bottom part only okay so for those of you at home who have pizza stones you can basically do the same thing preheat your oven as high as it will possibly go mine preheats to 550 degrees do whatever makes sense to you and do that for about 30 to 45 minutes 45 minutes is the preferred temperature for your pizza stone to preheat so i've got my fingers a little bit floury um the pizza dough is going to come out of this bowl pretty easily since i oiled it before i put it in but i've got my bowl scraper that's just going to help me release the dough just a little bit easier without deflating it and before that do i do that i'm gonna put down a little bit of flour onto my parchment and then i'm gonna tip this baby out again i want to do that in a way that does not deflate the dough as much as possible then i'm going to use a little bit more flour don't don't be afraid of the flower at this point okay and i'm gonna kind of arrange this and i'm gonna start looking at this i've already got some bubbles kind of popping up get my fingers nice and flowery and basically what i want to be doing is pushing from the center out and i'm not at this point touching the perimeter of the pizza very much at all because that's the part that i want to stay full of puffiness full of carbon dioxide gas which is the byproduct of fermentation and i can pick this up a little bit and move it around but again i'm really trying to avoid deflating that edge now i personally like quite a bit of bread around the edge but that's just you know my personal preference but i do like a nice and crispy thin bottom so i'm gonna use the palm of my hand as much as possible to help kind of push this out and make my pizza as thin as i can on the bottom this is going to be end up being more of like a an oblong shape than a round shape that's okay i'm not a traditionalist this is a beautiful dough i love this dough because again it's so versatile it's so flexible it has a decent amount of whole wheat flour in it which is not traditional in pizza dough but i think it gives it a little bit more flavor which i prefer um i like the flavor of wheat as much as i like the flavor of sourdough and really what i'm doing is i'm just looking to use the sourdough fermentation process to kind of highlight or bring out the natural flavor of the stone ground organic flower that i'm using okay so this feels really good to me um i could probably go a little bit thinner but i don't want to go so thin that i risk tearing the bottom so this looks pretty good to me and i think it means that i'm ready for my sauce when i'm adding my toppings my sauce my cheese whatever else i'm using i want to make sure that i'm not adding too much because we want to avoid any kind of soggy bottom soggy bottoms are no fun so i'm using just enough sauce again this is marinara that i just cooked down a little bit to make it thicker to again avoid that extra moisture that might be in the sauce if you taste your sauce and you're like this needs a little bit of seasoning you can also go ahead and add any kind of dried herbs or fresh herbs to your sauce that you like like oregano thyme basil your pizza is only as good as its ingredients so um i'm gonna go ahead and do that right now i'm just gonna add a little bit of dried thyme i always keep dried herbs kind of on my counter so i can so i can do this i've got some dried oops i've got some dried thyme and i also have some dried oregano honestly i just forgot to do this when i was cooking down the sauce and it's okay that i go ahead and do it right now after i have that done i'm gonna go ahead and add the mushrooms that i tossed with a little bit of oil and salt um they've been kind of hanging out at room temperature now for the last like 45 minutes or so so they've gotten a little bit wilted which is also kind of nice um so i'm going to add those onto the pizza again because they are so small i don't have to worry as much with pre-cooking them if they were something like a portabella then i would definitely want to pre-cook or if they were a tougher mushroom like if you wanted to go with something like shiitakes which are not a classic pizza mushroom but if that's all you had you would definitely want to kind of cook pre-cook those before you put them on your pizza again i don't want to overload this but i do like mushrooms so this looks pretty good to me and now i'm just ready to add my motts and i want to be pretty generous about that and go all the way around the pizza okay so my pizza is prepared so i'm gonna go ahead and slip it uh on top of my sheet pan and that's gonna be how i transfer it into the oven okay so i have my pizza prepared i'm gonna go ahead and slip it onto the screaming hot um bottom of the pan that's been preheating for about 45 minutes at 5.50 and i'm gonna try to do that without burning myself hang tight just using the parchment to like wiggle it around and so it just kind of falls in and then i'm gonna put it back in and set the timer for about [Music] 12 minutes before i check on it what i may need to do is after the 12 minute mark if the bottom is looking really done but the top needs a little more time i'm going to keep it on the middle rack in my oven and then i'm just going to turn the broiler on high for maybe 30 seconds to get that cheese nice and bubbly i personally like a little bit of char on my crust so that's something else that i'm looking for so i kind of like to mimic the um the flavor of what i would find in a wood-fired oven in my home oven so it's kind of up to you but um about 12 to 15 minutes total baking time is about what you're looking for at 550 degrees now if your oven does not get that hot which some home ovens only get to 480 or 500 degrees then just be aware that you may need a little longer baking time okay this is about the seven minute mark i just wanted to show you we do have a little bit of color on the crust the cheese and the sauce are nice and bubbly so it just needs a few more minutes in order for the bottom crust to set and for the cheese to get a little bit more color okay so it's been about 12 minutes this looks absolutely delicious but i want my cheese to be just a little bit more set and i personally like a little more of that all the way around the pizza so i'm just gonna turn put it back in and turn my broiler on for maybe 30 seconds i just took it out of the oven it's still bubbling away i wish i would have used a low moisture mozzarella the buffalo mozzarella i used was um had a little bit more moisture in it than i probably would have preferred but i'm still very happy with this pie okay so the pizza is out of the oven it's looking delicious i've got it here on the cooling rack i don't want it to get cold but i do want the cheese and sauce to set enough that it'll be easy to slice it so i'm just going to finish the pizza by topping it with my dressed salad greens so i'll just let this hang out and cool for just a second again to let that cheese set and then i'll move it onto my cutting board and slice it in order to devour perfect pizza it's a warm run here today in california so that's it i'm really excited about this pizza i wanted to do a little taste test just to show you uh what the final product's like it is absolutely beautiful i already had a piece i just couldn't resist so this is half eaten i'll eat this one with you so this is a delicious salad pizza i must report again i wish i would have used a lower moisture mozzarella because this one um made the crust a little bit soggy but it still um holds up pretty well in the hand so it's not flopping all over the place the uh the crumb i don't know if you can see that is nice and light and airy oh my goodness so thanks for following along um this recipe version will be up on food 52 and i hope you make it at home using your sourdough starter [Music]

Channel: Food52

Views: 38,734

Keywords: Food52, food, cooking, recipe, chef, foodie, cook, home cooking videos, sarah owens, sourdough, sourdough pizza, salad pizza, baking, pizza, sarah owens recipe, sarah owens salad pizza, sarah owens pizza, #withme, crispy pizza

Id: szgws2Orysg

Length: 25min 13sec (1513 seconds)

Published: Fri May 22 2020