Why Make This Recipe
Sourdough Focaccia Pizza with Freshly Milled Flour is a delightful twist on traditional pizza. The unique flavor of sourdough combined with the fluffy texture of focaccia creates a rich and satisfying dish. Using freshly milled flour adds a special touch, enhancing the overall taste and nutritional value. This recipe is perfect for pizza lovers looking to try something new and exciting.
How to Make Sourdough Focaccia Pizza with Freshly Milled Flour
Ingredients:
- 116 grams active sourdough starter
- 360 grams warm water
- 400 grams hard white wheat berries
- 12 grams salt
- 2 Tbsp olive oil
- 4-5 cloves garlic
- 2 oz tomato paste
- 28 oz crushed tomatoes
- 1/2 tsp red pepper flakes
- 2 1/2 tsp dried oregano
- 2 1/2 Tbsp granulated sugar
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 2 dashes cayenne pepper
- 14 oz mozzarella cheese
- 4 oz pepperoni slices
Directions:
- Start by milling the hard white wheat berries into flour. You can use a grain mill to achieve the desired consistency.
- In a large bowl, combine the active sourdough starter, warm water, and milled flour. Mix until well combined.
- Add 12 grams salt and knead the dough for 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise for 4-6 hours or until it doubles in size.
- Meanwhile, prepare the pizza sauce. In a pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes.
- Stir in the tomato paste and crushed tomatoes. Then add red pepper flakes, dried oregano, granulated sugar, salt, black pepper, chili powder, paprika, and cayenne pepper. Let it simmer for 15-20 minutes.
- Preheat your oven to 450°F (230°C).
- Once the dough has risen, punch it down and spread it out in a greased baking pan or on a baking sheet, shaping it into a focaccia-style base.
- Top the dough with the pizza sauce, spreading it evenly.
- Add the mozzarella cheese and pepperoni slices on top.
- Bake in the preheated oven for about 20-25 minutes, or until the edges are golden brown and the cheese is bubbly.
How to Serve Sourdough Focaccia Pizza with Freshly Milled Flour
Serve your Sourdough Focaccia Pizza hot from the oven. You can slice it into squares or triangles and enjoy it with a side salad or your favorite dipping sauce. This pizza is perfect for gatherings, family dinners, or a cozy night in.
How to Store Sourdough Focaccia Pizza with Freshly Milled Flour
To store leftovers, let the pizza cool completely. Then, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to three days. You can reheat slices in the oven for a few minutes before serving.
Tips to Make Sourdough Focaccia Pizza with Freshly Milled Flour
- Make sure your sourdough starter is active before using it.
- Use a light hand when kneading the dough to keep it fluffy.
- Experiment with different toppings like vegetables, herbs, or different cheeses to customize your pizza.
- Allow the dough to rise in a warm place for best results.
Variation
You can try different flours for the base if you don’t have access to freshly milled hard white wheat. Whole wheat or all-purpose flour can be used as alternatives. Additionally, feel free to substitute the pepperoni with other meats or plant-based proteins.
FAQs
Can I use store-bought flour instead of freshly milled flour?
Yes, you can use store-bought flour. However, using freshly milled flour enhances flavor and nutrition.
How long does the sourdough starter need to be active?
You should feed it at least 4-8 hours before using it to ensure it’s bubbly and active.
Can I freeze the pizza?
Yes, you can freeze the leftover pizza. Wrap it well before freezing to prevent freezer burn. Reheat it straight from the freezer for best results.
Sourdough Focaccia Pizza
Ingredients
Dough
- 116 grams active sourdough starter Ensure it is active before use.
- 360 grams warm water
- 400 grams hard white wheat berries Milled into flour.
- 12 grams salt For the dough.
Pizza Sauce
- 2 Tbsp olive oil For sautéing garlic.
- 4-5 cloves garlic Minced.
- 2 oz tomato paste
- 28 oz crushed tomatoes
- ½ tsp red pepper flakes
- 2 ½ tsp dried oregano
- 2 ½ Tbsp granulated sugar
- 1 ½ tsp salt For the sauce.
- ¼ tsp black pepper
- ½ tsp chili powder
- ½ tsp paprika
- 2 dashes cayenne pepper
Toppings
- 14 oz mozzarella cheese
- 4 oz pepperoni slices Can be substituted with other meats or plant-based proteins.
Instructions
Preparation
- Mill the hard white wheat berries into flour using a grain mill.
- In a large bowl, combine the active sourdough starter, warm water, and milled flour. Mix until well combined.
- Add 12 grams of salt and knead the dough for 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise for 4-6 hours or until it doubles in size.
Sauce Preparation
- In a pan, heat 2 tablespoons of olive oil over medium heat.
- Add minced garlic and sauté for 1-2 minutes.
- Stir in the tomato paste and crushed tomatoes, followed by red pepper flakes, dried oregano, granulated sugar, salt, black pepper, chili powder, paprika, and cayenne pepper.
- Let the sauce simmer for 15-20 minutes.
Baking
- Preheat your oven to 450°F (230°C).
- Once the dough has risen, punch it down and spread it out in a greased baking pan or on a baking sheet, shaping it into a focaccia-style base.
- Top the dough with the pizza sauce, spreading it evenly.
- Add mozzarella cheese and pepperoni slices on top.
- Bake in the preheated oven for about 20-25 minutes, or until the edges are golden brown and the cheese is bubbly.
