ARTISAN SOURDOUGH BREAD FOR BEGINNERS: An Easy Step By Step Guide to Making Sourdough Starter and Delicious Artisan Sourdough Recipes At Home by Quincy Haydon

Author:Quincy Haydon
Language: eng
Format: azw3, epub
Published: 2020-06-17T18:30:00+00:00

How to Make Pizza Scrocchiarella with Sourdough

Ingredients

For refreshments:

120 gr of solid sourdough

100 gr of flour 0

75 ml of warm water

For the dough:

200 gr of flour 0

1 tablespoon of extra virgin olive oil

1 pinch of whole-grain salt

Water

For the dressing:

Extra virgin olive oil

Chopped rosemary

Chopped oregano

Instructions

Step 1

Refresh the sourdough. Transfer it to a bowl, add 75 ml of water (about half a glass) and mix until dissolved. Then add the flour and knead briefly so that the sourdough starter returns to its initial consistency. Divide the freshened sourdough into two equal parts, place one part in the preserving jar and transfer the remaining portion to the bowl where you will knead the scrocchiarella pizza.

Step 2

Add a spoonful of extra virgin olive oil, a pinch of salt, and flour to the freshened sourdough. Add water little by little (about half a glass) and mix vigorously until obtaining a very elastic compound. Cover the bowl with a towel and let it rest until the dough volume doubles. The leavening times can vary depending on the strength of the mother yeast and the ambient temperature, indicatively from 6 to 10 hours.

Step 3

After the rising time, divide the dough into two parts. Knead it with your hands as you would for regular pizza, and then roll it out in one or more thin rectangles, with a thickness of less than half a centimeter. Finish the rectangles with the cutter wheel.

Step 4

Thoroughly oil the bottom of a rectangular baking tray and arrange your dough rectangles. Sprinkle them on the surface with oregano and rosemary. Bake the pizza scrocchiarella in a static oven at 200 ° C for 15 minutes, until golden brown. Serve it still hot. Enjoy your meal!

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