Sourdough Margherita Pizza
I’ve used this recipe to make six 8-inch pizzas, and also for making two 10-inch pizzas.
FOR THE PIZZA DOUGH:
Use active sourdough starter (either feed it and let it double, or if prefed, remove from fridge and let double). When in doubt about how active it is, just feed it and let it double before using.
500 grams type 00 flour (I used Bob’s Red Mill)
340 grams water
75 grams active sourdough starter
12 grams salt
flour/semolina for shaping (I prefer semolina)
In a bowl, mix together the ripe sourdough starter, water, salt and flour with a dough whisk, your hands or a stand mixer. Once a shaggy dough forms, use damp hands to pick up one side of the dough and fold it over on itself. Repeat until the dough is cohesive and mixed together (about 30 seconds to a minute).
Bulk Fermentation/First Rise: Cover the dough with plastic wrap, a shower cap or even a kitchen towel and let rise for 3-4 hours at 78-80º Fahrenheit. The dough will puff up and rise a little bit but won't double in size.
Pre-Shape Dough into Balls: Prepare a 9 by 13-inch pan with a light drizzle of olive oil. Use a bench knife to separate the dough into 6 pieces, around 150 grams each. Pick up a piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape to seal the ball and create tension. Place the dough ball in the pan and repeat with the other balls of dough. Cold Refrigerated Option: Once the balls are shaped, the dough can be refrigerated for 48-72 hours for a long cold fermentation. This will give great flavor to your pizza dough if you planned ahead for pizza night. Skip this step for same-day pizza. [I prefer making the dough a day or two before I intend to make pizza, and keeping in the fridge]
Proof the Dough (Second Rise): Cover the dough balls and let rise for about 3 hours at warm room temperature (78ºF). If you’ve proofed in the fridge, you might need to allow an extra 1-2 hours since the dough is colder to start. After the dough has risen and puffed up, it can be used immediately for pizza or placed in the refrigerator for a couple hours if needed.
MAKING THE PIZZAS:
olive oil
kosher salt
2 balls fresh mozzarella cheese, cut into thin slices
8 fresh basil leaves, shredded (or more)
Put a pizza stone on the lowest oven rack and remove all the other racks. Preheat the oven to 500°F. Let stone preheat for about 1 hour. While the stone is preheating, prepare the sauce (see recipe below).
Liberally sprinkle semolina on a clean countertop. Stretch a ball of dough to create your pizza…I typically stretch it as best I can without tearing, then place on semolina on countertop and stretch some more. Just make sure the semolina covers the bottom surface of the dough so it won’t stick when it’s transferred to your pizza peel. Carefully transfer onto the peel. Jerk the peel in a back and forth motion once or twice to be sure the dough does not stick. If the dough sticks, add extra semolina. Drizzle the dough with olive oil and sprinkle with salt (this adds a lot of flavor). Spread half the pizza sauce evenly over the dough (if making two pizzas, otherwise adjust amount as needed), leaving a small border.
To place the pizza on the stone, open the oven and line up the far edge of the peel with the far edge of the stone. Tilt the peel and jerk gently to start the pizza moving. When the edge of pizza touches the stone, pull back the peel in a quick motion in order to transfer the pizza to the stone. Bake for 5 minutes. Rotate the pizza and top with half (if making two pizzas) the mozzarella. Bake an additional 3 to 5 minutes, until the cheese is melted and the crust appears crisp and golden brown. Slide the peel under the pizza and remove from the oven. I like to cook the pizza until the mozzarella starts to char just a bit.
Cool slightly on a cutting surface. Scatter with half of the basil, slice, and serve. Repeat the process with the other pizza.
MARGHERITA SAUCE:
2 tablespoons olive oil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh basil
4 very ripe Roma tomatoes, diced
¼ teaspoon kosher salt
Freshly ground black pepper
Place the olive oil, oregano, basil, tomatoes, and salt in a small pot over medium heat. Bring to a simmer, stirring frequently. Reduce the heat to low and cook for 10 minutes. Transfer to a food processor and puree until smooth. Season with pepper to taste. Reserve until ready to make the pizzas.