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Pesto Sourdough Pizza
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Speck, Parmigiana Reggiano, Peach and Arugula Sourdough Pizza
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Sourdough version you may have to adjust the amount of levain. At 3.5% PreFerment Flour (PFF) 2-4 day retard should work.
(1) In your mixer bowl(or by hand) dissolve the Starter or yeast in all of the Final Dough Water except the HOLD OUT Water. (Add diastatic malt too)
(2) Mix in the flours until well hydrated
(3) Allow to fermentolyse for 1hr
(4) Mix in the remaining HOLD OUT Water, salt, and sugar mix until well-incorporated.
(5) Slowly drizzle in the oil until well combined.
(6) Beat or knead by hand until dough is moderately developed. The dough will be sticky and elastic. If kneading by hand, use slightly wet hands and avoid adding more flour.
My first pie using the Pizza-Porta. The unit is well built and fits like a glove. I decided the throw a couple of hand fulls of apple pellets in for good measure. Will need more testing to evaluate.
Now that’s a thin crust.
See below for Lessons Learned
A very good way to degrease pepperoni.
Spread out pepperoni on a doubled paper towel and place on a plate. Microwave at 80% power for 60 seconds. Remove and blot with additional paper towel. This technique is well worth the extra effort.
Notice how dry (oil free) the pie looks. It required no blotting at all. Never again raw pepperonis!