New Sourdough Pizza Recipe
The incredible Barbara Elisi introduced me to the Sunrise Flour Mill in Minnesota, and they are growing heritage wheat. Modern wheats have evolved to make the process of farming and harvesting easier. However, modern wheats can be difficult to digest. Many people first look at gluten as the culprit, but often it's the type of wheat, or the chemicals used to process that wheat that cause the sensitivity.
Barbara raves about them. In addition to the heritage wheat that I purchased from them, we got to talking about pizza. They make a flour that is similar in style, performance, flavor and texture to the Caputo 00 that many pizza makers depend upon. Of course I bought their pizza flour and gave it a shot.
I also started to veer away from the standard King Arthur Flour sourdough pizza recipe that I often use. The biggest difference is the addition of oil, and the change in flour.
241 grams fed sourdough starter
298 grams flour (I'm using the Sunrise Flour Mills Pizza flour)
100 grams hot tap water
20 grams Extra Virgin Olive Oil
1 teaspoon bread salt
1/2 teaspoon SAF Red Instant Yeast
I mixed the dough until it formed a ball and "cleaned up" the sides of the bowl in my mixer (about 5 minutes), then I kneaded the dough on the countertop (no flour or oil) with a bench scraper until I got a perfect "window pane."
Then I put the dough into an oiled dough bucket and let it ferment in the fridge for about 4 days. I knew it was ready when it started to rise (That takes much longer with a cold ferment) and double in size. It was bubbling like crazy in the warmth. I couldn't wait to see it bake.
I took the dough out and let it come to room temperature on the counter for about 3 hours (approx. 75F degrees).
I preheated my pizza steel to 550F degrees for about an hour and a half. Then I shaped my loaf and put my toppings on it.
What I noticed immediately about this crust is that it was much easier to shape. I didn't have to worry about my dough stretching too fast, or unevenly - like I do with the other formula. This was easy.
The dough gave me an even browning, a lovely texture and okay air holes in the crumb. What stood out the most was the flavor. This dough is delicious! The taste really makes this pizza crust a winner!!
6/10/2015 11:27:23 am
Thanks for all the good words and I'm so glad you liked the flour. That said, I thought we discussed this but perhaps not (we had a very long conversation!), but the pizza flour is not heritage. It's our only wheat that isn't because we haven't found a heritage flour or blend that is as good. The other two flours you got are heritage and we make our crust (for my gluten intolerant husband) from the Red Fife Bolted (Sifted), a close second. That also said, my husband and several other gluten intolerant folks we know are able to eat 2-3 slices of pizza from the Pizza Flour without symptoms. Go figure.
6/10/2015 11:30:38 am
Another thought - I think since you did such a long ferment it likely could be eaten by most people with GI since that helps the digestibility of wheat.
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I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram.
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