Remember when I said I can be obsessive? Okay, I promise I won't say it again. At least not in my next post. Well, my husband said he feels like we are in a famine and all there is left in the world is sourdough. Okay, I get it. Enough with the sourdough. I just really hate to waste anymore of my discard and I am very passionate about learning all there is to learn about sourdough (we'll call it that).
For dinner, I decided to make use of my leftover sourdough bread for bruchetta and experimented with making a sourdough pizza crust. I liked it, but my husband much prefers my normal pizza dough. He described it as being very dense and filling. I think it was a little less flavorful than my normal dough, but I enjoyed it. It was also less labor intensive and easier to manage time wise.
First I'll show how I made the bruchetta, and then we'll move on to the pizza.
The bruchetta was really easy. All I did was slice my bread (and eat some of it along the way), chop my tomatoes and mix the ingredients, toast the bread, top, and eat.
I put suggested amounts in the recipe below, however I didn't actually measure anything. I just put it together and mixed it up. Trust your instincts.
I brushed them with olive oil and then turned them face down (this is before turning them).
Then, I toasted them in the oven on the top rack for about 6 minutes.
Flip them back up (olive oil facing up) and top them.
Now for the pizza.
Here's my dough after mixing and kneeding, ready to rise:
Let your dough take a little nap.
Post nap, time to stretch it out.
I stretched it ever so slightly before covering it and letting it rest for 15 minutes.
Then I stretched it almost all the way to the edge.
I covered it again and let it rest a couple minutes before bringing it all the way to the edge. I kept the middle of my pizza thinner than the edges so I had a nice crust.
Last time covering. Basically I made the bruchetta during this rise and then baked the pizza after the bruchetta was done. It was perfect timing for a nice appetizer.
Here is the crust after baking it for 8 minutes.
Topped and ready to go back in the oven.
Melted and ready to eat!
- Sourdough loaf, baguette, or similar artisan bread
- 2-4 tomatoes
- 1-2 teaspoons garlic
- 1-2 teaspoons basil
- 1 tablespoon balsamic vinegar
- 4 tablespoons olive oil
- Salt and pepper to taste, optional
- Parmesan cheese, optional
- Dice your tomatoes and combine with garlic, basil, balsamic vinegar and about 3/4 of the olive oil. Stir together and let sit.
- Slice your bread into individually sized slices approximately 1/4 of an inch thick.
- Brush the remaining olive oil on one side of each bread slice and place them olive oil side down on a baking sheet.
- Bake on the top rack of your oven at 450 degrees for about 5-7 minutes, until bread is toasted.
- Flip bread slices over and top with tomato mixture, olive oil side up.
- If desired, garnish with salt, pepper, parmesan, and/or basil leaves.
Pizza (adapted from King Arthur recipe)
- 1 cup of "discard" sourdough starter straight from the refrigerator
- 1/2 cup hot water
- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- Pizza sauce
- Mozzarella cheese, shredded
- Toppings of choice
- Combine starter, water, flour, salt, and yeast in the bowl of a standing mixer.
- Using the dough hook, mix together and knead until dough is mostly smooth.
- Place the dough in a greased bowl, cover, and let sit until doubled in size.
- Place the dough onto a greased pizza pan and slightly flatten. Cover and let sit for 15 minutes.
- Begin pressing the dough towards the ends of the pizza pan. If it starts to resist, cover and let rest some more. Repeating this process until the pizza dough covers the bottom of your pan (with a lip at the end for your pizza crust).
- Cover and let rise, until ready to bake.
- Bake dough (without toppings) at 450 degrees for 8 minutes.
- Remove and top with pizza sauce, cheese, and other desired toppings.
- Return to oven and bake until cheese is melted.