AMAZING OVERNIGHT SOURDOUGH PIZZA | Ooni Koda 16
Recipe Information
Sourdough Pizza
Cultural Context
Originating from Naples, Italy, sourdough pizza combines the rich tradition of pizza making with the tangy flavor of sourdough. This method enhances the crust's flavor and texture, creating a delightful chewiness. Today, sourdough pizza has gained popularity worldwide, with many home bakers embracing the art of sourdough fermentation to craft their unique pizzas.
mozzarella cheese
π₯Healthier: part-skim mozzarella
π°Cheaper: cheddar cheese
Part-skim mozzarella has fewer calories while still melting well.
parmesan cheese
π₯Healthier: nutritional yeast
π°Cheaper: grated pecorino
Nutritional yeast is a dairy-free option that adds a cheesy flavor.
Add 445 grams of room temperature water to a mixing bowl.
Add 50 grams of sourdough starter to the water and stir to break it up.
Add 700 grams of double zero flour to the mixture.
Add 25 grams of kosher salt and stir to combine.
Mix the ingredients until a dough comes together using a stand mixer.
Let the dough rest for 20 minutes covered.
Knead the dough in the stand mixer for about 10 minutes until smooth.
Shape the dough into a ball and place it in a lightly greased bowl, covering it to rest at room temperature overnight.
After 12 hours, divide the dough into four pieces, each about 300 grams.
Shape each piece into a tight ball and place in lightly greased bowls, covering them to rest at room temperature for another 8-12 hours.
Prepare a bench flour using a 50/50 blend of semolina and double zero flour.
Dump one dough ball onto the counter and stretch it into a pizza shape using your hands and knuckles.
Add 3-4 ounces of mozzarella cheese, shaved brussels sprouts, rendered pancetta, and a little parmigiano-reggiano on top.
Crack an egg in the center of the pizza.
Transfer the pizza to a floured peel and bake in the Ooni oven at high temperature until done.
Cooking Techniques
Equipment Needed
Spice Level:
πΆοΈπΆοΈπΆοΈAllergens
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