Pizza

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1w
Emily Lewis on Instagram: "If it’s not sourdough pizza crust, I don’t want it. Once you know, you know. I follow Little Spoon Farms recipe 🙌🏼 Measurements 👇🏼 100g sourdough starter discard (1/2 cup) 10g fine sea salt (2 tsp) 30g olive oil (I used avocado oil) (2 tbsp) 500g all-purpose flour (4 cups + 2 tbsp) 350g water Oven instructions from little spoon farm: Turn on your oven’s broiler and heat a cast iron skillet over medium to medium-high heat. When the skillet is hot, lay the circle of dough onto the skillet. Immediately place the sauce and toppings on the crust and cook for 5-6 minutes or until the bottom of the crust is starting to char. #sourdough #pizza"
Deb Lemos on Instagram: "Get ready for pizza Friday! Feed your starter and prep your dough! Recipe ⬇️ The Easiest Sourdough Pizza Crust Recipe Ingredients * 100g (1/2 cup) active sourdough starter * 500g (4 cups + 2 TBSP) TIPO 00 Pizza Flour @centralmilling (or you can also use bread or all-purpose flour) * 10g salt (~ 2 tsp) * 375g (1 1/2 cups) water, room temperature Instructions * Combine starter and water; add dry ingredients. Combine first with a fork (my preferred method) and then with a dough scraper into a shaggy dough. * Cover the bowl with a damp towel and let rest (autolyse) for one hour. * Stretch and fold the dough a few times until you have a more smooth dough. Cover with a damp tea towel and let bulk rise overnight (if it’s cold I recommend putting it in the oven w
Hayley Lentino | Sourdough Tutorials on Instagram: "Sourdough Focaccia Pizza Recipe with timestamps! ⬇️ This recipe works with most sourdough doughs, even over-proofed ones! It’s simple, delicious, and perfect for dinner! Ingredients Dough 100 g sourdough starter (active is best!) 380 g warm water (80°F) 20 g olive oil 20 g honey (optional) 500 g unbleached bread flour 10 g salt Toppings: Olive oil for drizzling  Pizza sauce (homemade recipe below!) Mozzarella cheese Pepperoni Fresh basil Parmesan cheese Hot honey Instructions 8:00 AM: Mix dough (wet ingredients first, then dry). Cover and rest 1 hour. 9:00 AM: Start stretch-and-folds. Do 4 rounds, 30 mins apart. 11:00 AM: Continue bulk ferment in a warm spot (75–78°F) until dinner. 5:00 PM: Transfer dough to an oiled, parchment-
TO OUR ROOTS | Sydney on Instagram: "I saw someone else do this and tried it! It’s has the perfect sourdough flavor and won’t leave you feeling heavy or bloated! #sourdough #discard #sourdoughdiscard #sourdoughpizza #sourdoughstarter"
Deb Lemos on Instagram: "Sourdough Sicilian Pan Pizza Recipe Having a crowd, large family to feed? Or just want some delicious leftovers for yourself… This pan pizza is perfect for you! Add a 🍷 and cheers to the weekend! Ingredients * 100g (1/2 cup) active starter * 430g water, room temperature * 512g (4 cups) bread flour (or all purpose) * 10g salt (2.5 tsp) * 4 TBSP extra-virgin olive oil, divided, plus more for drizzling Toppings: * 8 oz. mozzarella * Pizza sauce * 5 oz. pepperoni * 1/2 cup parmesan cheese * Jalapeños, red onion, olives or toppings of your choice! Combine starter and water in a large bowl. Stir with a fork to combine. Add the flour and salt and mix until the flour is completely incorporated. Drizzle dough with a splash of olive oil and rub to coat. Cover bo
Detroit Style Pizza (With Sourdough Crust!)
Detroit-style deep dish pizza at home with an (easy!) sourdough crust! This delivers all the most delicious parts of a deep dish pizza - the cheesy crust on the outer edge, the bubbly toppings, the crispy crust. This can do a fast rise or a slow rise in the fridge, so you can make it on the same day, or make it ahead!
Second Rise Sourdough | Stephanie on Instagram: "If only it took less than 60 seconds to make incredibly sourdough pizza. SOURDOUGH PIZZA RECIPE BELOW ⬇️ I love how light and airy the dough feels, and the cold ferment makes it easy to digest. You don’t get that bloated feeling that comes with a heavy pizza. You're going to want to save this for your next Pizza night! 🍕 Recipe: *This is a doubled recipe (makes about 6 large pizzas or 8 smaller pizzas) I like to freeze individual dough balls in ziploc bags with a bit of olive oil. You can easily half the recipe if you don't want to freeze any - 1000g of bread flour (I like to use at least a 12% protein flour) - 700g of warm water - 200g of active sourdough starter - 28g of olive oil - 20g of salt Directions: In a large bowl, mix y
Tieghan Gerard on Instagram: "Skillet Crispy Cheese Buffalo Chicken Pizza. Lots of buffalo sauce, a bit of ranch, so much cheese and crispy edges. Best kind of buffalo chicken pizza. Bake it all in a skillet, slice it, and enjoy all the crispy cheesy bits. It is so delicious. Extra sauce for dipping :) 1 pound pizza dough, at room temperature 1 cup cooked shredded chicken ½ cup buffalo sauce (homemade sauce in notes) ½ cup fresh cilantro, basil, or parsley, chopped 2 cloves garlic, grated chili flakes ⅓ cup ranch dressing (homemade sauce in notes) ¼ cup crumbled blue cheese (optional) 1 cup shredded whole milk provolone 1 cup shredded cheddar cheese ½ cup shredded whole milk mozzarella cheese ¼ cup chopped scallions https://www.halfbakedharvest.com/crispy-cheese-buffalo-chicken-pizza/"
Abbie Flake on Instagram: "I’m no stranger to needing a REALLY quick dinner. This one is the best!! Simply spoon in your sourdough discard into a HOT cast iron (I preheat mine at at 425 for like 10 mins. Then spread it all over the bottom ofyour pan. Drizzle with olive oil, salt and any other seasonings you’d like. Place back in the oven at 425 for about 10 mins. Pull it out and then top with your favs. Place under the broiler until bubbly and enjoy!! #sourdoughdiscard #easyrecipes #homemade #homestead"
Rebekah Parr - I’m That Sourdough Gal on Instagram: "Ready for the Best Sourdough Pizza? Let’s Make It! ⤵️ 190g active sourdough starter 620g warm water 20g salt 20g olive oil 900g all-purpose or 00 flour HOW TO KNOW WHEN THE DOUGH IS DONE: It should double in size. Look for a puffy dough with plenty of bubbles. Tilt the bowl—if the dough pulls away from the sides, it’s ready. Try the float test: Drop a piece of dough in water; if it floats or hovers, you’re good (if it sinks, give it more time). My dough took about 5 hours to be ready for the fridge (keep in mind it’s summer in Florida, so yours might take longer). No need to stress—pizza dough is more forgiving than bread! At this point, you can put your dough balls in an oiled bag and freeze it. If you want to bake today.... HOW TO B
Crispy Cheesy Pan Pizza Recipe From King Arthur Flour
Crispy Cheesy Pan Pizza Recipe From King Arthur Flour