Fantastisk Margherita-surdejspizza
This Margherita Sourdough Pizza is simple and easy to make and it has a beautiful crust and a marvelous taste!
Ingredienser
Sourdough Crust
- 300 g Strong White Flour (protein 10+, with 12 better), sifted
- 30 g Semolina Flour
- 1 tsk / 6 g Salt
- 1 g Fresh Yeast or 1/4 tsp Dry Yeast
- 120 g Sourdough Starter
- 200 g Vand
- 30 g Olivenolie
Margherita Pizza Toppings
- 1 Surdejspizzadej, cirka 10 tommer rund
- 1 large Tomato, sliced into 4 or 5 medium-thick slices
- 1/2 ball of Buffalo Mozzarella Cheese, roughly shredded
- Some Grated Parmesan
- Some Feta Cheese, crumbled
- 6-10 store friske basilikumblade
- 2 knivspids Salt
- En knivspids stødt sort peber
- 1/3 kop Olivenolie
- 1/4 kop Semolina flour for dusting peel
- 1/2 Yellow or Green Bell Pepper, sliced (optional)
Sådan gør du
Prepare the Sourdough Crust
- Using a stand mixer bowl, sift the strong White Flour, Semolina Flour, and Salt together.
- In a measuring cup, dissolve the Fresh Yeast in the Water. Add in Sourdough Starter and mix well. Then add in Olive Oil. Mix well.
- Pour the wet mixture into the dry mixture.
- Use a stand mixer to completely incorporate the dough. Mix until all the dough clings together nicely (often all of it is on the mixing paddle).
- Turn out the dough onto a nicely powdered countertop and knead for 3 minutes, stretching and breaking the dough roughly, combining it again, then folding and shaping into a nice ball.
- Place the ball into a clean, oiled bowl, cover and set aside for an hour.
- Knead the dough again for about 2 minutes, shaping it as before and return to the bowl. Cover tightly and refrigerate overnight.
- When ready, remove the dough from the fridge. You can use it immediately. Dust your countertop with a good handful of flour. Shape the dough into a ball and cut it into 3 pieces of approximately 220 g each. Form each one into a ball. Cover with plastic wrap and let rest for 60 – 90 minutes.
- On your countertop surface dusted with Semolina, form the pizza crust into a 10-inch round.
Prepare the Margherita Pizza
- Preheat pizza stone or pan in oven at 540 F, if using a pizza oven, or at the highest level possible in a regular oven (about 450 F / 250 C).
- Sprinkle a pizza peel with Semolina flour to provide slippage.
- Roll out the sourdough dough (see recipe above) and place it gently on the pizza peel.
- Brush lightly with Olive Oil and sprinkle with a pinch of salt.
- Add the Mozzarella, evenly spaced.
- Sprinkle on the Parmesan. Be sure to leave the edges clean (about 1/2 to 1 inch).
- Space the Tomato slices evenly (I like them in a square!). Evenly place the Green or Yellow Bell Pepper slices (Optional).
- Add a small piece of Feta cheese to each Tomato and a piece to the center and sprinkle some around.
- Use the peel to slide the pizza into the oven. Bake 15-18 minutes until the crust is deeply brown.
- Remove from oven. Garnish with Fresh Basil Leaves, lightly sprinkle with Olive Oil, Ground Black Pepper and Salt.
- Slice the pieces and serve immediately.
Video
Noter
- Husk at se min videoinstruktion for at lære en nem måde at forme surdejen til pizzabund på.
- When the dough is resting, it is important to always cover with plastic wrap to prevent the surface from drying out and forming a “skin.”
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