For a 9x13 sheet/cake pan with edges or (2) 9" cake pans
1/2 cup ripe starter
2 cups water
4 cups bread flour
1 tablespoon sea salt
4 tablespoons olive oil, divided
desired toppings
----------------------------------------------------------------------------------------------
For a 9" cake pan or cast iron skillet
1/4 cup ripe starter
1 cup water
2 cups bread flour
1 1/2 teaspoons sea salt
2 tablespoons olive oil, divided
desired toppings
----------------------------------------------------------------------------------------------
Feed starter the night before and again in the morning. Should be nice and bubbly and doubling in volume.
Around noon or when your starter has doubled from feeding, mix together all ingredients (minus salt & olive oil), coil fold around dough for 10 minutes. Cover and rest for 1 hour.
Add sea salt and half the olive oil, do a series of stretch and folds to combine.
Cover with a lid and allow to rise by 50%.
Place in fridge for 12-36 hours.
Add the remaining olive oil to your pan and rub some up the sides. Add dough to oiled pan and flip once, cover with another pan or plastic wrap. Allow to rise for another 3-5 hours. When ready to bake, generously drizzle top of dough with olive oil and use oiled fingers to dimple dough all over. Arrange toppings on top of dough.
Bake at 450º for 25 minutes.
I really love this Wilton 9x13 pan the lid is perfect for when the dough is resting on the counter and for storing leftovers in the fridge!
*you can also feed your starter at night and start the dough in the morning and skip the fridge part, baking the same day.
dough just mixed
dough after 10 min of coil folds
adding olive oil
dough after coil folding in olive oil
start of proofing
done proofing - going in the fridge!
dough in proofing container the next morning
dough just put in oiled pan
dough after dimpling
toppings: sea salt, prosciutto, sun-dried tomatoes, kalamata olives, pepperoncinis, Italian cheese, basil
right out of the oven!
I seriously LOVE my pizza rocker!
✨sea salt ✨cherry tomatoes ✨kalamata olives ✨rosemary
🍕Focaccia Pizza🍕
I've starting making focaccia pizza weekly. Prepare the focaccia as directed above. Bake focaccia for 20 minutes and take out to arrange sauce, cheese and toppings. Bake an additional 5-10 minutes. Below are some of the combinations we've tried:
✨goat cheese
✨figs
✨prosciutto
✨kalamata olives
✨basil
✨balsamic glaze
Buffalo Chicken
✨mozzarella cheese
✨popcorn chicken
✨Italian seasoning
✨buffalo wing sauce
✨ranch
✨green onions
BBQ Chicken
✨cheddar cheese
✨popcorn chicken
✨red onion
✨BBQ sauce
✨green onion
Eggs Benedict
✨mozzarella cheese, Swiss cheese
✨ham
✨sunny side up eggs
✨hollandaise sauce
✨paprika
✨green onions
Taco
✨ground beef, mexican shredded cheese, taco seasoning
✨onion
✨tomato
✨taco sauce
✨sour cream
White Pizza
✨olive oil, garlic, Italian seasoning, salt & pepper or Alfredo sauce mixed with pesto✨shredded mozzarella
✨fresh mozzarella
✨grated parmesan
Big Mac Pizza
✨ground beef, ketchup, mustard, dill relish, onion
✨Mexican blend shredded cheese
✨thousand island dressing or Big Mac sauce
Falafel Pizza
✨ tzatziki sauce
✨ mozzarella cheese
✨ feta cheese
✨ falafel balls
✨ onion
✨ cucumber
✨ tomato
Chicken & Waffle Pizza
✨ mozarella cheese
✨ popcorn chicken
✨ Belgian waffles
✨ maple syrup
✨ hot honey
Rueben Pizza
✨ thousand island dressing
✨ corned beef
✨ sauerkraut
✨ mozzarella cheese
✨ swiss cheese
Chick-Fil-A Pizza
✨ chick-fil-a sauce
✨ mozzarella cheese
✨ chick-fil-a chicken nuggets
✨ chick-fil-a waffle fries
Comments
Post a Comment