My Best Pizza Yet
Here's how I did it. Sourdough pizza is a dream when the crust is right~
Students of the Mooon Bread Method know that I typically use my same dough for my classic sourdough and my pizza crust. It works great and gives you a lot of flexibility. It also has a nice balance of whole wheat in there.
But I’m not opposed at all to doing a dough specific for pizza, especially on special occasions. So how does that differ?
First off it is mainly with type 00 flour. Type 00 is a finely ground flour that gives you great extensibility facilitating a thinner crust with a good balance of crispy and soft. Of course there is whole grain flour in there as well, in this case it is einkorn.
And of course it is fermented! For this one it was two nights in the fridge. So a bit more of that tangy goodness coming through in each bite, plus even more stomach-able.
Without a proper crust you haven't a pizza now, have you? Or rather, get the crust right, and the toppings will take care of themselves!
With the initial shaping I push the air gently to the outer edge. I still toss a few times.
I did a 3 min par-bake of the crust on my preheated pizza stone on the top rack of my oven at 550° F. Four ice cubes just inside the crust for the first minute. Then removed them and dabbed the water off. My first attempt at this. I’ve never read about, just seen it done a lil in a video or something, and I believe I got the desired result.
No I don’t plan to go to this extent every time. However, it was fairly quick and easy.
Don't use pre-shredded cheese, it has anti-caking stuff that burns at this temp. Top it with fresh organic stuff, bake for a few more minutes then about 90 seconds on high broil. When broiling spin it about halfway through.
Watch it closely, then grate Parmesan straight on top along with basil leaves with a light smack, and of course red pepper flakes sprinkled across. I could go on. I transitioned from telling you what I'm doing to telling you what you should do.
Really, the main thing I can say is that go bake some sourdough pizza. Anything you make at home eclipses 90% of what's available, is infinitely more rewarding, and that number will quickly reach three 9's, if you know what I'm saying.
I took this pizza for a ride, without a seatbelt, and then the ducks at the reservoir wanted some.
I pulled this one apart by hand, rather than my in-kitchen approach of slicing it with a rocker blade. Blood Orange Australian soda to top it off.
Paid subscribers can simply reply to this email if you’d like the full recipe. ;)
Much love,
💚 Yorudan (夜弾)
Upcoming Events:
Wed, Sep 11, 5-9pm → Suncrest Village Green in Draper, UT: Farmers Market
Sun, Sep 22 @ 6pm → Austin, TX: Mooon Bread Sourdough Workshop
Sat, Sep 28 @ 9am → Draper, UT: Mooon Bread Sourdough Workshop
Wed, Oct 14, 5-8pm → Suncrest Village Green in Draper, UT: Farmers Market
I’ve been doing more corporate and custom private classes. If you have a group ready for a retreat full of flavour and learning via sourdough, complete with a sourdough pizza party, reply to this email.
I’ll also continue to offer sourdough bread, samples, sourdough starter, sourdough bakers, and sourdough bread boards at the monthly Suncrest Market. Every second Wed. through Oct. Come say hi!
Announcements:
You can now rent the Mooon Bread Method - Sourdough Video Course for 30 days for just $29! This will also get you lifetime access to the virtual instruction doc I share with students.
Thanks again to all who have supported the launch of this course - it has been a dream to help more people globally bake sourdough.
mmm … I have company coming … guess what we’re having for dinner. ;)