Monthly Book Giveaway - February 2023

Sourdough Journey #17: Will the sourdough pizza beat the store-bought?

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This is part 17 in a 31 part series: Sourdough Journey

Rick loves his pizzeria pizza but “if it’s in the house, it’s in my mouth”. I have no will-power and pizza creates inflammation (aka weight gain) for my body, every time.

Today is experiment day - making homemade sourdough pizza from scratch, using homegrown and freeze-dried tomatoes for the pizza sauce.



The Pizza Crust

For the crust, I used the “same day pizza” recipe in Elaine Boddy’s book “The Sourdough Whisperer”. 

While the bread I’ve been making is a 24-hour process, this pizza recipe speeds things up and, starting it early this morning, we ate pizza at 2:30, for a late lunch. 

The Pizza Sauce

I took a pint of freeze-dried tomatoes, that I had preserved from my garden, sprinkled in some dried Italian Seasoning mix and blended it up in the Ninja Blender, turning it to a powder.

I then added enough water to make it a paste, added some salt and olive oil, and let that sit until I was ready to make the pizza. 

The Toppings

I kept the toppings rather simple so that I could get a good reaction to the crust and the sauce.
I added pepperoni, crumbled, freeze-dried mushrooms, and crumbled cheddar cheese that I had thawed out from the freezer. 

Baking

One of the things I love about Elaine Boddy’s sourdough method is that you put the dough into a cold oven. Not only does this save money but you don’t have to worry about the timing to pre-heat the oven.

This pizza was baked at 425F for 18 minutes. I think my oven isn’t as hot as it should be so I pushed that to 20 minutes.



The Results

Let’s sum it up with Rick’s response: 

you need to make a hundred more of these and we can have this twice a week, every week. 

I’d say that that means he liked it. “Rick liked it; he really,really liked it.” 

What would I do differently?

  • Kale in the sourdough?
  • A little less Italian Seasoning (should have measured)
  • Rick wants onions and peppers on top (I’ll add freeze-dried, diced veggies) 

I really wouldn’t change much. It was very yummy! 

AND it didn’t cost $30 plus the gas to go pick it up! 

I love it when an experiment is a win!
- Debbie 

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