Sourdough Salami Pizza #2

Sourdough Salami Pizza

  • Servings: 4
  • Difficulty: easy
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Sourdough Pizza
IMG_8533

Second attempt at a Sourdough pizza. Pretty much the same recipe I used on my first post titled “Sourdough Salami Pizza” Instead of dividing it we simple oiled a sheet pan and put all the dough on it and spread it out to the edges. Cooked the dough at 500 for about 9 mins. Then pulled it out and topped it with marinara, grated mozzarella, Parmesan and sliced salami. Cooked it for about 15mins.

Dough
1 ½ cup of sourdough starter
1 ½ cup of 00 flour
2 tbs of olive oil
1 tps Kosher salt

Sauce
1 can of Cento tomatoes
1 tbs of chopped basil
2 cloves of minced garlic
½ small yellow onion

Toppings
Fresh Mozzarella
Parmesan
Goat cheese
Salami
Basil
Mushrooms

Directions:
1. For the Dough take your dry ingredients and mix in a bowl. Then add your sourdough starter and mix by hand until incorporated. Work your dough by forming a ball and pulling in the bottom and rotate 90 degrees and do the same. Do this for about 10mins. Split into two portions and in an olive oil lined bowl wet the dough ball and cover for about 2 hrs or until it doubles in size.
2. For the sauce I caramelized a shallot, then added garlic and quickly added tomatoes and everything else in the sauce. Simmer for 30mins and then put it in a blender until smooth.
3. Roll your dough and place it in a preheated 500/550 oven for about 3-4 mins. Pull it out and add your sauce and toppings and put it back in the oven for 10-15 mins until it’s done.

3 thoughts on “Sourdough Salami Pizza #2”

    1. Thanks for the link to your blog. Looks great. I am new to the bread thing so look forward to learning some things from you. That Sourdough Bread you posted looks amazing. You should post on Breadtopia bc he seems cool to post new recipes and ideas. I bought my sourdough starter from them but need some ideas. Thanks!

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      1. I do a lot of posting on thefreshloaf.com but have looked around breadtopia as well. My breads are absolutely awesome, but they are not terribly original to me. I am largely inspired by the methods described in one of two books I own!

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