Crafting homemade pizza dough can be a rewarding experience for both novice and experienced cooks. The act of making pizza from scratch allows for control over ingredients, flavours, and textures while also creating a delightful meal for friends and family. This specific recipe introduces the use of Symbiota fermented sourdough, a unique ingredient that not only adds a delightful twist but also enhances the health benefits associated with fermented foods. A great alternative to active dry yeast preparations.
Using a sourdough starter means you’ll produce a crunchy and slightly sour crust. You’ll be amazed at the depth of flavour and improved texture that can be achieved through this method. This guide will walk you through the process of making probiotic pizza dough, including the benefits of sourdough, ingredient breakdown, step-by-step instructions, and suggestions for delicious toppings.
THE BENEFITS OF USING A SOURDOUGH STARTER FOR PIZZA DOUGH
Using a sourdough starter presents many benefits to elevate your pizza-making experience from ordinary to extraordinary. Below are some of the key advantages:
BE AN ARTISAN SOURDOUGH BAKER
Employing a sourdough starter opens the door to an artisan approach to pizza creation. This method emphasizes flavour, texture, and nutrition, making your meal a satisfying experience on multiple levels. By fermenting the dough naturally, you’ll experience a transformation in your pizza that reflects traditional techniques used by artisan bakers.
SOURDOUGH HELPS YOUR DIGESTION
The prolonged fermentation process inherent in sourdough baking helps break down gluten proteins, making the crust easier on the digestive system. Many people who are sensitive to gluten may find sourdough easier to tolerate than traditional pizza dough made with commercial yeast. The unique fermentation mechanism of sourdough alters the gluten structure of the dough significantly. This process, started by the natural enzymes in the sourdough, results in a dough that becomes softer and more elastic. This gluten modification not only enhances the texture of the crust but also helps better puffing and rising during baking. In saying all this, Symbiota does offer gluten-free sourdough starters and flours as well!
CRAFT GREAT SOURDOUGH FLAVOURS
One of the most notable benefits of using sourdough is the depth of flavour it brings. During fermentation, wild yeast and bacteria produce organic acids that create a complex taste profile, resulting in a crust that has a pleasant tanginess that complements various toppings. The fermentation produces lactic acid and acetic acid, which lend the pizza a slight tang, creating a delightful contrast with the often rich toppings.
Let’s get into our easy whole wheat pizza dough recipe.
EASY WHOLE WHEAT PIZZA DOUGH INGREDIENTS:
- 500g whole wheat flour, all purpose flour (organic flours produce better results)
Whole wheat flour provides a nuttier flavour and includes more fibre than regular white flour, resulting in a heartier crust.
- 10g Himalayan salt
This ingredient enhances flavour and strengthens the gluten structure of the dough.
- 5g natural honey
Nature’s sweetener helps feed the yeast in the sourdough and adds a slight sweetness to the crust.
- 350ml warm water (about 37°C)
The warm temperature activates the fermentation process, allowing yeast and beneficial bacteria to thrive.
- 100g Symbiota fermented sourdough starter
This is your key ingredient, rich in probiotics and natural yeasts, crucial for fermentation.
- 15ml olive oil
Provides healthy fats, contributing to a nicely textured and slightly crispy crust.
MAKING THE SOURDOUGH PIZZA DOUGH:
1. Combine Dry Ingredients:
Begin by taking a large mixing bowl. Add the white whole wheat flour and sea salt. Use a whisk to thoroughly mix these dry ingredients, ensuring that the salt is evenly distributed throughout the flour. This step is vital as it prevents any salt clumping during the dough-making process.
2. Prepare the Wet Mixture:
In a separate bowl, combine the warm water, Symbiota sourdough starter, honey, and olive oil. Stir this mixture well until the honey is dissolved. Allow this bowl to sit in a warm environment for about 30 minutes. This sitting period is critical as it activates the wild yeast and bacteria present in the sourdough starter, kickstarting the fermentation process.
3. Incorporate the Ingredients:
After 30 minutes, pour the warm sourdough mixture into the bowl with the dry ingredients. Utilize a spatula or wooden spoon to gently fold the wet mixture into the flour until a shaggy dough begins to form. Make sure you don’t over-mix at this stage; just bring the dough together.
4. Knead the Dough:
Once the dough comes together, it’s time to knead. You can knead the dough by hand on a floured surface for approximately 10-15 minutes or use a stand mixer fitted with a dough hook for about 5-7 minutes. The goal is to develop the gluten, resulting in a smooth, elastic dough.
5. Check Consistency:
As you knead, ensure the dough stays slightly tacky to the touch. It shouldn’t be overly dry or sticky. If it feels too sticky, you may add a bit of flour to achieve the right consistency. Conversely, if the dough is too dry, add a touch of warm water.
FERMENTING THE SOURDOUGH DOUGH:
Now that you’ve kneaded the dough, it’s time for the fermentation process, which is crucial for developing flavour and texture.
1. Initial Rise:
Transfer the kneaded dough into a lightly oiled bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap. This step creates a warm, humid environment conducive to fermentation.
2. Fermentation Duration:
Allow the dough to rise in a warm area for about 6-8 hours or until it has roughly doubled in size. It’s best to place it in a draft-free spot, such as a turned-off oven or a warm corner of your kitchen.
3. Observe Fermentation:
As the dough rise begins, take note of its texture and smell. You should notice a pleasant, slightly tangy aroma as it ferments. This is a sign that the wild yeast and bacteria are doing their work, developing flavour and structure.
SHAPING THE SOURDOUGH PIZZA BASES:
Once the dough has completed its rise, it’s time to shape it into the pizza bases.
1. Punching Down the Dough:
Gently punch down the risen dough to release the trapped air. Be careful not to deflate it completely; you want to keep some of the air bubbles that produce the lightness of the crust.
2. Dividing the Dough:
Turn the dough out onto a floured surface and divide it into equal portions. Roll each part into a smooth ball by cupping your hands around it and gently rotating it against the work surface. Cover the dough balls with a damp cloth and let them rest for 15 minutes. This resting period allows the gluten to relax, making it easier to roll out the dough.
3. Rolling Out the Dough:
After resting, use a rolling pin to roll out each ball of dough to your preferred thickness, or stretch it by hand for a more rustic look. Aim for a diameter of about 10-12 inches for individual pizzas.
TOP AND BAKING YOUR SOURDOUGH PIZZAS:
1. Preheat Your Oven:
Preheat your oven to its highest setting, usually around 250°C (482°F). If you're using a pizza stone, place it in the oven to heat as well. A hot oven and a hot sheet pan is crucial for achieving a crispy crust.
2. Prepare the Pizza Base:
After rolling out the dough, transfer it to a pizza pan, sheet pan or baking sheet lined with parchment paper. This prevents sticking and makes it easier to transfer to the oven.
3. Add Your Toppings:
Now it’s time to top and bake. Check out our list of delicious and healthy topping ideas below. Be creative but remember not to overload the pizza as it can lead to a soggy crust. Start with a base layer, such as tomato sauce or pesto, and then add your choice of vegetables, proteins, and cheeses.
4. Baking the Pizza:
Bake the pizza in the preheated oven for about 10-15 minutes, or until the crust turns golden brown and crispy. The exact baking time may vary depending on your oven and the thickness of the crust, so keep a close eye on it.
HEALTHY SOURDOUGH PIZZA TOPPING IDEAS:
Here’s a comprehensive list of healthful toppings to inspire your pizza creations:
Sauces:
- Tomato Sauce
- Pesto
- Olive Oil and Garlic
- Hummus
- White Bean Puree
Fresh Vegetables:
- Red, Yellow and Green Capsicum
- Spinach
- Tomatoes: Fresh or sun-dried
- Red Onions
- Zucchini
- Mushrooms
- Broccoli, Cauliflower, and Artichoke Hearts
Fresh Herbs:
- Basil and Oregano
- Thyme and Rosemary
- Parsley and Coriander
- Chili Flakes and Black Garlic
Non-Vegan Proteins:
- Grilled Chicken
- Pepperoni
- Prawns
- Thinly Sliced Beef
- Spiced Pork Mince
- Smoked Salmon
Plant-Based Proteins:
- Not Chicken Chicken
- Quorn
- Tofu
- Tempeh
- Chickpeas
- Lentils
- Black Beans
Cheeses:
- Mozzarella
- Goat Cheese
- Feta
- Parmesan
-Ricotta
-Vegan cheese
Drizzle Toppings:
- Balsamic Glaze
- Truffle Oil
- Pesto Drizzle
- Extra Virgin Olive Oil
CAN YOU FREEZE PIZZA DOUGH?:
Absolutely, and what a great idea. If you wish to prepare ahead for future pizza-making occasions, pizza dough is easy to freeze. Simply wrap each portion of dough in baking paper, and store in the freezer in an air-tight container. When ready to use, remove from the freezer the day before, and allow the dough to come to room temperature before rolling out. This method allows you the flexibility to enjoy fresh pizza with minimal effort whenever the craving arises!
ADDITIONAL TIPS FOR A PERFECT SOURDOUGH PIZZA:
- Heat Matters:
It’s important to ensure that your oven is at its maximum temperature before you put your pizza in. A hot oven is vital for a crispy crust and evenly cooked toppings.
- Use a Pizza Stone:
If available, make use of a preheated pizza stone. This tool absorbs moisture from the dough and ensures uniform cooking, resulting in a beautifully crisp base.
- Experiment with Flavours:
Do not hesitate to get creative! Mixing traditional toppings with unconventional options can lead to unique and exciting flavour combinations that cater to your palate.
- Store Your Starter Properly:
Keep your Symbiota fermented sourdough starter vibrant and healthy by feeding it regularly according to the provided guidelines. A well-maintained starter will be reliable and ready whenever your pizza cravings strike.
- Use Quality Ingredients:
Investing in high-quality ingredients—from the flour for your dough to the toppings you select—makes a noticeable difference in both the flavour and nutritional value of your pizza.
Making probiotic pizza dough using Symbiota fermented sourdough is a fun culinary project that yields delicious and nutritious results. With its unique flavour, improved texture, and digestive benefits, this homemade pizza experience is sure to impress family and friends. By taking the time to understand the process and incorporating high-quality ingredients, you can enjoy a tastier and healthier alternative to store-bought options. Happy pizza-making!
Source Ingredients and Affiliate Links:
Organic Whole Wheat Flour: • https://symbiota.co.nz/collections/organic-flours
Organic Sourdough Starter: https://symbiota.co.nz/collections/sourdough/products/sourdough-starter
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