White Sourdough Pizza Three Ways
Ingredients
- 500g (4 cups) bread flour
- 300ml (1 1/4 cups) water, at room temperature
- 100g (1/2 cup) active sourdough starter
- 10g (2 tsp) sea salt
- 15ml (1 tbsp) olive oil
- 200g (7 oz) fresh mozzarella, sliced
- 100g (1/2 cup) cherry tomatoes, halved
- 15g (1/4 cup) fresh basil leaves
- 15ml (1 tbsp) olive oil, for drizzling
- 200g (7 oz) cremini mushrooms, sliced
- 50g (2 oz) fresh arugula
- 30g (1 oz) parmesan cheese, grated
- 10ml (2 tsp) truffle oil
- 15ml (1 tbsp) olive oil
- 200g (7 oz) shrimp, peeled and deveined
- 4 garlic cloves, minced
- 30g (2 tbsp) butter
- 15g (1/4 cup) fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
Step 1: Prepare the Sourdough Pizza Dough
In a large mixing bowl, combine the bread flour and salt. In a separate container, mix water and active sourdough starter until fully combined. Gradually integrate the water mixture into the flour mixture until a rough dough forms. Turn this dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Transfer it back to the bowl, cover with a damp cloth, and let it rise at room temperature for 4 hours until doubled in volume.
Step 2: Preheat and Portion the Dough
Preheat your oven to 260°C (500°F) and place a pizza stone inside for at least 30 minutes. Divide the dough into three equal portions and shape each into a ball, allowing them to rest for 15 minutes.
Step 3: Assemble the Margherita Pizza
Roll one ball of dough into a 12-inch circle. Place it onto a floured pizza peel. Arrange slices of fresh mozzarella over the base, scatter cherry tomatoes, and bake on the pizza stone for 10-12 minutes until the crust turns golden brown. Remove from the oven, top with fresh basil leaves, and drizzle with olive oil.
Step 4: Prepare the Mushroom Truffle Pizza
Roll the second dough ball into a 12-inch circle and place it on a floured peel. In a skillet, heat olive oil and sauté sliced mushrooms until golden brown. Spread mushrooms evenly over the pizza dough, sprinkle grated parmesan, and bake for 10-12 minutes. Once done, remove from the oven, top with fresh arugula, and drizzle with truffle oil.
Step 5: Create the Garlic Shrimp Pizza
Roll the third dough ball into a 12-inch circle. In a small pan, melt butter over a medium flame, add garlic, and sauté until fragrant. Toss shrimp in the garlicky butter, coat well, and place evenly atop the pizza base. Bake for 10-12 minutes, ensuring the shrimp is cooked through. On removal, sprinkle fresh parsley over the pizza and serve with lemon wedges.
Step 6: Final Touches and Serving
Cool each pizza for a minute on a cooling rack. Slice using a pizza cutter and serve hot. These pizzas pair beautifully with a light salad or a crisp glass of white wine.
Conclusion
Congratulations on crafting these gourmet white sourdough pizzas! Each flavor profile—be it the classic freshness of Margherita, the luxurious touch of Mushroom Truffle, or the vibrant zing of Garlic Shrimp—offers a unique feast for the senses. Embrace creativity in your toppings, perhaps exploring spicy peppers or various cheeses next time. Let these pizzas be a canvas for your culinary adventures, delighting friends, family, and yourself with each delicious bite.
