Updated: Jan 14
Our sourdough pizza dough is pretty amazing if we do say so ourselves! But, there are a few easy tips and tricks to know if you are not used to handling dough or baking pizza from raw. Did you know? Our pizza dough is also vegan!
GLUTEN. DON'T FIGHT IT. FERMENT IT. FACT: It's the oldest form of leavened bread. FACT: It's good for gut health. FACT: It's easier to digest. FACT: It contains more nutrients. FACT: It has a lower glycemic index than conventional bread FACT: You will love it. This is a homemade sourdough pizza dough. Weighing 650g each. Serves ~2 - 3 people. When stretched out it measures 12" diameter as a standard crust or 14" diameter as a thin crust pizza. Each ball of dough is coated in flour to prevent it from sticking to the bag it is packaged in. It is important to refrigerate it as soon as possible upon receipt. Best to use it within 36 hours of purchase. Otherwise, it will freeze successfully for up to 4 weeks. Freezing the dough may make it more sticky, work in more flour until it is manageable.
Ingredients: organic white flour, Himalayan sea salt, organic olive oil, sourdough culture, water (Vegan) Directions: If your dough is frozen, take it out the day before and let it thaw in your fridge overnight or on the counter first thing in the morning to be ready for dinner time. BEFORE USE: Review the recipe and how-to video first.
PREHEAT OVEN TO VERY HOT-450 to 500 DEGREES FAHRENHEIT.
#1. Generously flour your hands and a large counter or island space. Turn the bag of dough inside out and gently pull the dough away from the bag.
#2. Gently knead the dough in the flour (if it is sticky)until you can handle it easily and it is in the shape of a small ball.
#3. If using a pizza stone, dust it with flour or cornmeal. If using a baking sheet, line it with parchment paper and a light dusting of flour.
#4. Using a rolling pin (or your hands, or a cylindrical object like a jar) gently roll the dough into the desired shape and thickness (we like a thin crust) DIRECTLY ON THE COOKIE SHEET OR PIZZA STONE-it is easier to do this rather than transfer the dough after rolling.
#5. Add desired toppings: sauce, cheese, onions, peppers, tomatoes, pepperoni, mushrooms....whatever you enjoy!
#6. Place in the preheated oven (must be very hot going in). Bake for about 15-20 minutes (initially) if using a baking sheet. If using a pizza stone, bake for 30-40 minutes or until desired crispiness (ensure the dough is cooked through underneath).
#7. If using a baking sheet, slide the semi-cooked pizza off of the pan and parchment after the first 15-20 minutes; directly onto the rack. Use a spatula to help lift and slide. Bake an additional 10-20 minutes on the rack or until desired crispiness. Avoid leaving the oven door open or peeking in too often-don't let the heat escape.
#8. Slide the pizza back onto the parchment & baking sheet. Cut into desired slices. Don't forget to top with microgreens!