Winter Pizza duo with sourdough starter
Turn every night into a pizza night! This sourdough pizza contains a mystery of stress -free dinner at night.
Make the skin in advance and let it be formed in the fridge. By dinner, everything you have to do is shape the dough, add accessories and bake!
This fragment comes from Occidental arts and ecology center cookbook by Occidental Arts and Ecology Center with Olivia Rathbone. Has been adapted to the network.
Photo: oven built in Oaec By Fire spreading and made by Aion’s waist.
Creating a starter on sourdough
We are lucky that we are in the area of the world where there is a lot of wild yeast in the air.
To make a starter on sourdough, also known as Levain, you need to create an encouraging environment to combine yeast (Bastard saccharomyces) and bacteria (Lactobacillus) live, grow and develop bread.
This mixture is our and water paste, from the latest wheat berries possible and filtered water.
How to start sourdough
Then it is marked in the kitchen and allows you to breathe the air that you breathe. The starter is refreshed or fed every day until you start seeing a regular pattern of expansion and contraction from enzymatic activity.
When sourdough starter increases and falls predictably, it is then stable and can be used daily or fed daily for apply in the future. You will see that taking care of the starter on sourdough will be like an addition to the family.
I started one 12 years ago at Rye and wheat, which I grew up on my farm, and still lives and fed a lot. I traveled twice with my starter throughout the country and shared it with my family, friends and even strangers.
This old yeast act is so uncomplicated and yet so deep: To start with two physical ingredients and a third immeasurable ingredient – spirit.
Acid: taming wild yeast
Day 1
Prepare a pristine quarter size container, a jar or a plastic container with a lid. In the container, mix 1/2 cup of filtered water with 1/4 cup rye flour and 1/4 cup of white bread flour.
Mix well with a spoon and scrape the sides and flatten the paste. Leave this starter, covered with 24 hours in a sultry room.
Day 2
We hope that you will see some activity on 2 – a few bubbles here and there and perhaps an enhance in the dough mixture from the previous day. If you don’t see height or bubbles, leave it for another 12 hours.
Reject all except 1/3 cup of starting paste and feed it 1/3 cup of water, 2 tablespoons of rye flour and 1/3 cup of white bread flour.
Day 3 and on
You fed so earlier: 1/3 cup of a starter, 1/3 cup water, 1/3 cup of white bread flour and 2 tablespoons of rye. Continue every 12 hours.
Until 4, the starter will be very busy and will fall into the predictable rhythm of growth and fall. At this point, you can feed the starter of all white flour; During the day from 5 to 7 you should have a natural sourdough starter!
If you want to grow your starter for a larger volume, just apply even proportions (for the Miche recipe you will want to grow a starter – 1 cup, 1 cup of water, 1 cup of flour).
If you don’t apply your starter every day and you don’t have time to feed, you can rest on the fridge.
Make sure it is in a sealed container and remove it to feed every 1 to 2 weeks. Reject every murky water that harvests upstairs and feed as above, with equal parts of the starter, water and flour.
Winter Pizza duo
A resident of the chef Gabriel Tiradani created these pizzas in the heart of the winter, long after the last mature garden tomato passed through the kitchen and wanted to emphasize the offer of garden winter in these two paired pizzas: One with winter pesto, celery root, olives and almonds; The second of Béchamel, Winter Squash, Radicchio, Parsley and Lemon.
As always, you can improvise additional add -onssuch as fresh ricotta or chèvre instead of or in addition to mozzarella, or add fresh herbs that can be ready in your garden.
How to make a pizza cake
Serves 6
Ingredients
It does four 12-inch pizzas
- 3 cups of bread flour (1000 g of dough)
- 1 1/2 cup of water
- 1 teaspoon of sea salt
- 3/4 cup of sourdough
Serves 30-40
He does sixteen 12-inch pizza
- 13 cups of bread flour (dough 4000 g)
- 6 cups of water (70 ° F)
- 2 tablespoons plus
- 1 teaspoon of sea salt
- 3 1/2 cups of sourdough starter
Miniature party vs. Pizza cake for enormous parties
To make a miniature party:
Place all ingredients in a standing mixer bowl. Mix low with a dough hook for 2 minutes. Boost the speed to the average and mix for 4 minutes to develop gluten. The dough should be versatile and sleek.
To make a enormous party:
Place all ingredients in a bathtub with a pristine bus or a 12-fled Cambro. Mix by hand with your hands squeezing movement.
Near the plastic dough scraper to scrape the sides of the bathtub and scrape the dough from the hand. The hand method requires a high upper arm strength; It helps to have a bathtub in which you mix with the height of the waist so that you can bend into it.
When everything is mostly turned on, You can start laying the dough to create strength and develop gluten. The dough should be partly sleek. Don’t worry if you still look shaggy; It smoothes when it ferments and is folded.
Procedure
Place the dough in an oiled bowl or cambro and cover with the path. Place a sultry place (70 ° F) to allow you to enhance by 2 hours.
An hour to hill, fold the dough: take one side of the dough, pick up and let it stretch, then fall upstairs. Do it four sides of the dough and let you rise the last hour.
After growing the dough for 2 hours, throw it into flour. Divide the dough into four 250-gram portions with a cake knife (16 parts for a enormous party).
Form parts of the dough into tight boules or round, pressing the dough in your hand and turning it with a round move. Place the dough balls on a sheet metal heavily smeared with flour at a distance of about 3 inches from each other. Wrap well and store in the fridge overnight or at least 5 hours.
Heat the oven to 450 ° F (if you apply baking stone, make sure it is in the oven when you heat up). Take the dough out of the fridge. Take every ball of dough and open it, turning it in your hand, allowing gravity to stretch the dough to a larger wheel.
Place on a well -floped or jumping cutting board or pizza skin. Arrange the additions. Slide the skin on the pizza stone.
Bake until the bottom is golden and the shell is murky. Time will vary depending on the oven. Remove, cut and serve heated!
Sourdough pizza with winter peston, celery root, olives and almonds
Serves 4-6 after pairing with another variant*
Ingredients
- Sourdough pizza cake 500 g, divided into two 12-inch pizzas
- 1 1/2 cup Marjoram Pistou
- 1/2 pounds started mozzarella
- 2 cups of slaved celery root, thrown with olive oil and salt and baked at 350 ° F for 25 minutes
- 1/2 cup olives, chopped
- 1/2 cup of almonds, chopped
- 1 cup of grated Parmesan cheese
Serves 30-40 in combination with another variant*
- 2000g sourdough pizza cake, divided into eight 12-inch pizza
- 5 cups Marjoram Pistou
- 1 1/2 pounds started mozzarella
- 16 cups of high celery root, thrown with olive oil and salt and baked at 350 ° F for 25 minutes
- 2 cups cured olives, chopped
- 2 cups of almonds, chopped
- 2 1/2 cup of grated Parmesan cheese
Procedure
Pull the dough into a pizza on a chopping board sprinkled with a lot of corn flour to prevent sticking. Lay on add -ons, starting with a skinny layer of winter pesto, then mozzarella, then a layer of roasted celery root, olives and almonds. Top with Parmesan Last.
Sourdough pizza with Béchalmel, Winter Squash, Radicchio, Parsley and Lemon
Serves 4-6 after pairing with another variant*
Ingredients
- Sourdough pizza cake 500 g, divided into two 12-inch pizzas
- 13⁄4 cups basic béchamel sauce
- 1⁄2 pounds started mozzarella
- 4 cups winter squash, thrown in olive oil, crushed garlic,
- and salt and baked at 350 ° F for 30 minutes
- 1 enormous head, skinny low
- 1⁄2 cups of finely chopped parsley
- Skin 1 lemon
- 1 cup of grated Parmesan cheese
Serves 30-40 in combination with another variant*
- 1000 g of sourdough pizza dough, divided into eight 12-inch pizza
- 7 cups basic béchamel sauce
- 11⁄ 2 pounds started mozzarella
- 10 cup winter cubes, thrown in olive oil, crushed garlic and salt and baked at 350 ° for 30 minutes
- 4 enormous radicchio heads, skinny chopped
- 2 cups of finely chopped parsley
- Ill 3 lemons
- 21⁄2 cups of grated Parmesan cheese
Procedure
Pull the dough into a pizza on a chopping board sprinkled with a lot of corn flour to prevent sticking. Lay down on accessories, starting with a skinny layer of Béchamel, and then a layer of mozzarella.
Then a handful of baked winter squash, chopped radicchio, a little chopped parsley and lemon peel. Finish with Parmesan cheese recently.