Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fresh mozzarella basil sourdough pizza. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Fresh mozzarella Basil sourdough pizza is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Fresh mozzarella Basil sourdough pizza is something that I have loved my entire life.
With a make-ahead dough and a simple sauce, this pizza is an option any night of the week. Just make the dough in the morning; then shape it an hour before you're ready to eat. Homemade basil and mozzarella pizza is one of my favorites.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fresh mozzarella basil sourdough pizza using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Fresh mozzarella Basil sourdough pizza:
- Get 1 cup sourdough starter
- Make ready 1 cup organic spelt and red hard wheat flour mix
- Make ready 1 1/2 cup unbleached white flour
- Get 1/2 cup organic yogurt
- Get 1 tsp kaniwa seeds (for extra protein profile)
- Get 1/2 tsp salt
- Get 2 Tsp Extra Virgin olive oil
- Take 1 cup homemade tomatoe sauce
- Get 1 1/2 cup fresh Basil
- Make ready 1 lb fresh mozzarella cheese in liquid
The Best Smoked Mozzarella Pizza Recipes on Yummly See previous pizza posts for baking temp/times. Mix your fresh mozzarella with some cheap, low moisture mozzarella, roughly in equal parts. You'll then get the best of both worlds - the melty, gooey Most pizza chefs recommend using whole milk dry mozzarella.
Instructions to make Fresh mozzarella Basil sourdough pizza:
- Grind spelt and red hard spring wheat into flour in a grain mill.
- Whisk all wet ingredients (sourdough starter, yogurt) in a large mixing bowl. Add flours, kaniwa seeds,salt.
- Knead the dough by hands until smooth. Shape it into a ball and cover the bowl with a giant plate to avoid drying out. Allow it to rise in the oven with oven lamp on if room temperature is lower than 70F. Give it at least 2 hours to ferment before checking it out. Don't even bother to check it too frequent.
- About 6 hours or so, dump the dough on a working surface with a little bit olive oil. Press the dough from the center and gently work outerward to shape it into a big round flat bread. Transfer the bread onto a baking sheet with lining a parchment paper at the bottom. Add a little bit olive oil again and smooth out a cup of tomatoe sauce, also work from middle to the edge and stop from 1/4 inch towards the edge. Evenly distribute mozzarella cheese and aged cheese and Basil.
- Bake at 420 F for 20 minutes. Slice and enjoy 🍕.
Edit, you can try slicing or shredding the wet cheese and let it sit on paper towels for. Fresh baked Sourdough smothered in Garlic Infused Olive Oil seasoned with Parmesan Romano Cheese Blend. Fresh baked Sourdough seasoned with a buttery cinnamon sugar blend. Garlic Infused Olive Oil, Mozzarella, Basil, Roma Tomato. Homemade pizza, fresh from the oven with mozzarella and spicy Italian 'nduja sausage will wow your guests every time.
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