Sourdough Focaccia Pizza
A delightful twist on traditional pizza made with sourdough and freshly milled flour, creating a rich and satisfying dish.
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.
Notes
Store leftovers wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to three days. Reheat slices in the oven before serving. Experiment with different toppings to customize your pizza.