Sourdough Pan Pizza
Sourdough Pan Pizza

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sourdough pan pizza. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sourdough Pan Pizza is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Sourdough Pan Pizza is something that I’ve loved my entire life. They are nice and they look fantastic.

For a faster rise, place the dough in a warm spot, or double the yeast. For two thin-crust pizzas, divide the dough in half, and shape each into a flattened disk. This pan pizza uses the tangzhong method to create the most tender and versatile pizza dough, perfect for cooking in a skillet or for baking on a sheet tray.

To begin with this recipe, we have to prepare a few components. You can cook sourdough pan pizza using 15 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Sourdough Pan Pizza:
  1. Get Dry ingredients
  2. Prepare 570 g Type "00" flour or strong white flour
  3. Prepare 15 g salt
  4. Get Wet Ingredients
  5. Prepare 375 ml lukewarm water
  6. Get 15 ml olive oil
  7. Take 45 g Sourdough starter
  8. Prepare Toppings
  9. Take Tomato Sauce
  10. Take Anchovies
  11. Get Mozzarella
  12. Prepare Parsley
  13. Get Kalamata olives
  14. Get Caper berries
  15. Make ready Olive oil

Lay your pizza dough on the floured/cornmealed pizza peel. Stretch and adjust the dough a little more, aiming to position one edge of the pizza all the way at the front edge of the peel. When you insert the peel into the oven, the front edge of the dough will "catch" on the hot stone, making it easier to slide the peel out from under the pizza. Instructions: Combine the sourdough starter, water, olive oil, honey, and salt in a mixing bowl.

Instructions to make Sourdough Pan Pizza:
  1. Add your dry ingredients to a large bowl and your wet ingredients to a small container.
  2. Slowly add the wet ingredients to the dry ingredients using stiff
  3. Using your hand lightly combine the ingredients ensuring all of the flour has been incorporated and leave to rest for 15 minutes in a covered bowl
  4. Dust a work surface with flour and place the dough on a work surface and knead for 10 minutes. Place the dough back in the bowl and leave to rest for 1 hour.
  5. With a lightly oiled hand complete a stretch and fold by drawing the edges of the dough to the centre of the dough. Using your fingers form a tight dough ball and gently oil the top. Store the dough in an airtight container for 16 hours leaving it at ambient temperature.
  6. After 16 hours flour a worksurface and tip the dough out. Divide the dough into 3 individual portions weighing 280g
  7. Knock back the dough pieces by rolling them in a circle on a table until they form tight balls by keeping a tight grip around the edges of the ball with your fingertips while applying some pressure from the palm of your hand on top
  8. Place the balls onto a floured tray ensuring 5 cm gap between dough balls. Cover with clingfilm and leave to rest for 2 hours.
  9. Sprinkle a little flour on your hands and on the table. Lightly flour the top of the dough flattening and stretching the dough gently with your fingers.
  10. Rub a 32cm frying pan/skillet with olive oil and place on the hob on a medium heat. Turn your grill/broiler onto the highest setting.
  11. Pick the pizza base up and gently, without tearing, stretch it a little further over your fists. Transfer the shaped pizza onto the hot pan.
  12. Heat the pizza base until the bottom starts to colour and black leopard spots appear this should take 3-5 minutes.
  13. Top the pizza base with your topping of choice and then place under the pre-heated grill in your frying pan or transfer onto a baking sheet. Cook until cheese starts melting and leopard spots appear.
  14. Enjoy

Stir in flour until a stiff dough begins to form.; Turn dough out onto a floured work surface. Make a uniform ball by stretching the top of the dough around to the bottom on all sides. If you already have Sourdough Starter with you, preparing a pizza crust won't take much time. The open crumb and a distinctive taste of sourdough would suit perfectly to the well-aged cheeses and bold toppings. In the morning, let it come up to room temperature then shape it.

So that’s going to wrap this up with this special food sourdough pan pizza recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!