Why so sour?

I am on a pretty serious sourdough kick lately… not that there is anything wrong with that! My digestive system has never run better and my tummy has never been happier. It really is amazing the difference that you can make just by adding something like fermented foods into your everyday diet…

But this recipe that I want to share with you all today is the best not only because of how good for your gut it is, but also because it’s a favourite for a lot of people out here in Canada… pizza! Sourdough pizza, to be exact. The crust is made using some sourdough starter (I have had Bready White out on my counter for a couple of days now, getting her ready and super active through what we can call multiple “robust” feedings), combined with flour, water, salt and a wee bit of honey just to give it a bit of sweetness. Letting it ferment for a few hours will bring out the sour flavour, and the best thing is that you can use literally any toppings that you want. My favourites include roasted red peppers, spinach, feta cheese and fresh oregano… but use whatever you like! It’s YOUR pizza, so you really can’t go wrong.

I am going to be putting the dough together for dinner this evening in about two hours, then letting it sit so that the flavours can develop. I have some chorizo to sprinkle on top, along with a few different cheeses and of course some fresh herbs. Planning to cook it all up in my cast iron frying pan in a super hot oven. Yum!

This is the start of my weekend of deliciousness… even though a few people in my family are apparently fighting COVID, meaning that I will not see them to celebrate for a week or two, I will still get to go hang out with my boyfriend’s family and of course, cook something delicious for Alex and I (slow cooker lamb leg? Yes please!).

I hope you all enjoy your long weekend! Happy Easter everyone!

Sourdough Pizza:

For the dough:

· 1¾ cups bread flour (248 grams)

· ¾ cup fed sourdough starter (179 grams)

· ¼ cup + 1 tablespoon water (70 grams)

· 1 tsp. salt (table salt is 5.7 grams)

· 1 tbsp. honey (19 grams)

· 1 tbsp. oil (I am using avocado oil - 12 grams)

For coating the dough before rise

· ½ tsp. oil I am using avocado oil

For greasing the pan

· ½ tsp. oil (I am using avocado oil, or you can use cooking spray)

To top the pizza:

· 1 red sweet pepper, roasted

· 1 – 2 cups baby spinach

· ½ cup feta cheese, crumbled

· Black pepper, to taste

1) Place all dough ingredients in a stand mixer, leaving the dry flour to go in last, on top

2) Use the dough hook attachment to bring the dough together in a ball, and let the mixer knead the dough for 8 to 10 minutes (total)

3) Remove dough from hook, and form into a ball with your hands

4) Pour ½ tsp. oil on top of the dough ball, and flip it around a couple times in the bowl to cover it in oil

5) Cover the bowl with a kitchen towel, and allow to rise for 4 hours

6) Transfer the dough to a greased 14 inch pizza pan. (A 12 inch pan would work too, just resulting in a slightly thicker crust

7) Use you hands to flatten and shape the dough into a flat disk, with the dough coming up on the edges to form the risen edge. See photos in blog post above

8) Allow the dough to rest for a few minutes while you preheat your oven to 425 degrees F

9) Just prior to baking, use a fork to poke a few holes in the dough. This allows the gasses to escape when cooking to prevent large bubbles. (Skip that if you love the burnt bubbles)

10) Cook for 10 minutes in the preheated oven

11) Remove carefully, and spoon on the sauce, and top with cheese and desired toppings

12) Return to oven and cook until the cheese is to desired melty-ness, about 10 minutes

13) Remove pizza, and slice with a pizza cutter

14) Serve and enjoy!