Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, fresh mozzarella basil sourdough pizza. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Fresh mozzarella Basil sourdough pizza is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Fresh mozzarella Basil sourdough pizza is something which I’ve loved my entire life. They are nice and they look wonderful.
A classic(ish) Neopolitan pizza margherita made with a sourdough starter as the leavening, instead of commercial yeast. Topped with a fresh san marzano tomato sauce, a little bit of fresh mozzarella, and basil. Best of all, it can be done in your home oven with a simple pizza stone.
To get started with this recipe, we have to first prepare a few ingredients. You can cook fresh mozzarella basil sourdough pizza using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fresh mozzarella Basil sourdough pizza:
- Take 1 cup sourdough starter
- Take 1 cup organic spelt and red hard wheat flour mix
- Get 1 1/2 cup unbleached white flour
- Make ready 1/2 cup organic yogurt
- Get 1 tsp kaniwa seeds (for extra protein profile)
- Take 1/2 tsp salt
- Get 2 Tsp Extra Virgin olive oil
- Prepare 1 cup homemade tomatoe sauce
- Take 1 1/2 cup fresh Basil
- Prepare 1 lb fresh mozzarella cheese in liquid
Transfer to cutting board; sprinkle tops of pizzas with basil, and drizzle with extra virgin olive oil. How to make Pesto Pizza with Fresh Tomatoes & Mozzarella. Transfer the pizzas to a cutting board and drizzle with the with remaining pesto. This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.
Instructions to make Fresh mozzarella Basil sourdough pizza:
- Grind spelt and red hard spring wheat into flour in a grain mill.
- Whisk all wet ingredients (sourdough starter, yogurt) in a large mixing bowl. Add flours, kaniwa seeds,salt.
- Knead the dough by hands until smooth. Shape it into a ball and cover the bowl with a giant plate to avoid drying out. Allow it to rise in the oven with oven lamp on if room temperature is lower than 70F. Give it at least 2 hours to ferment before checking it out. Don't even bother to check it too frequent.
- About 6 hours or so, dump the dough on a working surface with a little bit olive oil. Press the dough from the center and gently work outerward to shape it into a big round flat bread. Transfer the bread onto a baking sheet with lining a parchment paper at the bottom. Add a little bit olive oil again and smooth out a cup of tomatoe sauce, also work from middle to the edge and stop from 1/4 inch towards the edge. Evenly distribute mozzarella cheese and aged cheese and Basil.
- Bake at 420 F for 20 minutes. Slice and enjoy 🍕.
Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about. Pizza in Superior, Broomfield, Louisville, Delivery, Menu. Italian Sausage wrapped in Sourdough and baked, drizzled in Garlic Infused Olive Oil, sprinkled with Parmesan and Romano cheeses, with warm Marinara sauce for your dunking pleasure. So what have I been up to? After a few days of eating overly fried, carb-loaded foods that I was looking forward to eating, but regretted eating after, like the fried mozzarella burger I had, it was so hard for my body to digest.
So that is going to wrap this up with this exceptional food fresh mozzarella basil sourdough pizza recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
