Sourdough Pizza with Sarah Owens | At Home With Us

Baker and James Beard award–winning author Sarah Owens is here to show you how to turn her Table Loaf (from our How To Make The Best Sourdough Bread video: https://youtu.be/sZP3TKWlGnA) into a delicious pizza. The dough benefits from a long and cold sourdough fermentation to improve upon its flavor and digestibility. Olive oil tenderizes the gluten in the bread flour to reduce chewiness in the pizza crust. Finish the pizza with your favorite toppings or follow Sarah's lead with a light salad to keep it fresh. GET THE RECIPE ►► https://f52.co/2zcrGgY

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1:12 - Preparing the leaven
2:35 - Mixing the dough
5:11 - The Slap-and-fold
7:28 - Bulk fermentation
9:10 - Shaping the dough
12:36 - Final proof
13:12 - Preheating the oven
13:58 - Shaping the pizza
17:13 - Topping the pizza
20:04 - Baking the pizza
22:58 - Finished pizza
23:41 - Take a bite with Sarah

INGREDIENTS
Leaven:
10 grams 100% hydration active starter, refreshed (fed)
10 grams whole grain flour (rye or whole wheat works well)
10 grams water, tepid (70°F to 75°F)
Dough:
30 grams leaven
270 grams water, tepid (75°F)
20 to 30 grams extra-virgin olive oil
8 grams fine sea salt
310 grams bread flour
80 grams whole-wheat bread flour
Toppings:
120 grams beech mushrooms
2 tablespoons extra-virgin olive oil
1 generous pinch of salt
1 pound fresh mozzarella
250 grams pizza sauce
Salad:
6 handfuls tender spring greens
2 tablespoons extra-virgin olive oil
1 tablespoon vinegar of choice
Edible flowers of choice

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