Superbowl-Sourdough Pizza

Since the last sourdough episode, we have kept the starter in the fridge so that we don't have to feed it everyday. It's been well-behaved and chilled out. Even when starter is stored in the refrigerator it has to be taken out once a week, fed, left to eat for about 2 hours on the counter, and then put back into the fridge. Instead of throwing out all but 4 ounces of the starter we are going to try to use it every week.

I read a recipe for Sourdough Pizza Crust and what better Sunday to make pizza than Superbowl Sunday. Making pizza is NOT complicated. Basic pizza has four parts: a dough, a sauce, a cheese, and additional toppings. Most of these can be purchased pre-made. Around New York you can get pre-made pizza dough at most grocery stores (in a past pizza experience, Dennis picked some up at Agata & Valentina), and most local pizza shops will sell you a ball of dough.

THE DOUGH

Superbowl-Sourdough Pizza Crust (recipe straight from kingarthurflour.com -- direct link to recipe above)

1 cup sourdough starter, unfed straight from the fridge

1/2 cup tap water

2 1/2 cups Unbleached All-Purpose Flour

1 teaspoon salt

1/2 teaspoon instant yeast

Combine all ingredients and let rest for about 4 hours or until doubled. We made two pizzas so we divided the dough in half, and shaped. Then, let it (and us) rest for 15 minutes before we continued to shape. Letting the dough rest between shaping gives the gluten time to relax. When the gluten is relaxed, it will be less likely to tear and so you will be less frustrated trying to get it to stretch.

THE SAUCE
Red sauce:
About half of a 14.5oz can of diced tomatoes
3 tablespoons of tomato paste
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon sugar
2 - 3 whole cloves of garlic

Salt and Pepper to taste

Stir olive oil, tomato products, and whole garlic cloves in a warm sauce pan. Keep flame low (near-impossible on our stove) and add the sugar, oregano, salt and pepper. Simmer until it smells awesome. Fish out the garlic before serving -- if you are brave, pop them in your mouth and eat them to fend off illnesses, vampires, and your significant other (especially if you are dating a vampire).

White sauce:
2 cloves garlic, minced
1 small onion (or half of a large one) diced
1/2 teaspoon thyme
1/4 cup light cream
Salt and Pepper to taste

Heat oil over medium flame. Add garlic onions and cook until translucent (3 minutes). Pour in the cream. Stir and add the thyme, salt and pepper.

Note: Both sauces should be cool when you apply them to your dough.

THE CHEESE
On the red pizza: parmesan and fresh mozzarella

On the white pizza: parmesan, ricotta and fresh mozzarella

THE TOPPINGS

On the red pizza: basil

On the white pizza: parsley

Here they are, assembled and uncooked:

Bake at 450°F for about 15 minutes or until the toppings are melted to your liking.

For a crispier crust, cook the crust before adding the toppings for 3-4 minutes. Remove from oven, and then add the sauce, cheese, etc.  Continue to bake until crust is totally browned and toppings melty. 

Serve with some of these Touchdown Rice Krispie Treats for dessert.

- Sarah