Today I want to share with you the PIZZA STRIPS WITH SOURDOUGH STARTER that I made a few days ago. I used my legendary quick no-knead pizza dough but this time I extended the rising times because I used my sourdough starter.
The result was a soft pizza with crispy edges. I topped them to my liking, but you can easily top them however you like, using the ingredients you prefer. I suggest trying it with mortadella, really delicious.
I’ll leave you with some of the most viewed pizza recipes from the Blog if you want to experiment!!
Each one is better than the last.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 1.5 cups water
- 3 tablespoons olive oil
- 1 teaspoon sugar
- 1 cup sourdough starter
- 2 teaspoons salt
- 10 oz mozzarella
- 14 oz tomato pulp (seasoned with oil, salt, and oregano)
- white onion
- tuna
- cooked ham
- prosciutto
- arugula
Tools
- 1 Bowl glass
Steps
The night before, remember to refresh your sourdough starter.
The next morning, crumble it into the bowl and dissolve it with water and oil.
Use a fork to help you.
Then, add the flour all at once. And while constantly mixing with the fork, let all the water be absorbed.
Cover with a plate and let it rest for 30 minutes.
After 30 minutes, add salt and turn it out onto a pastry board, kneading well by hand to make the dough smooth and homogeneous. Form a ball and let it rest for 15 minutes.
Proceed with the three-fold technique, repeating it three times at 15-minute intervals (refer to the video for help).
Then let it rise in the oiled bowl until doubled in size.
I always let my dough rise in the turned-off oven. (During cold periods, I preheat the oven slightly).
After the rising time, divide the dough into 4 parts, giving each piece an elongated shape. Flatten them slightly with your hands and roll them.
Let them rise again for about 2 hours, always in the turned-off oven.
After the rising time, roll out the 4 dough logs with your hands and place them on the baking sheet covered with lightly oiled parchment paper.
Top with the tomato, which has been previously seasoned with oil, salt, and oregano. Bake for 20 minutes at 392°F.
Then add mozzarella and other toppings and bake for another 5 minutes.
Finally, add the ingredients that don’t need cooking (tomato, arugula, etc.) and enjoy.
