unique pizza

Sourdough pizza dough by Feng Chen. This is the ultimate dough to add to your repertoire. Nail your sourdough starter and create a masterpiece.

Sourdough Pizza Dough

Flour

428 grams Water (70%)

grams Mature Sourdough Starter (5%)

Salt (3%)

Large mixing bowl & cover

Digital scale

Small, straight-edged jar

Rubber band

 Step 1

Give your starter a 1:1:1 feeding. Weigh out the water in a large mixing bowl, then add the flour to form an autolyse (soaking the flour). Mix briefly, just to ensure all the flour has been hydrated. Cover autolyse and set aside to wait for your starter to peak (on average this takes 3-4 hours).

 Step 2

Spread starter on the surface of the dough and incorporate by kneading for 10 minutes by hand (Feng likes using the rubaud method). If using a mixer, mix on the lowest speed setting for 7 minutes, then allow to rest for 5 minutes before moving to the next step.

 Step 3

Add salt and fold to incorporate for 3 minutes until the salt has dissolved.

 Step 4

To easily monitor the fermentation, remove a small piece of dough to place in a small jar, marking its current volume using a rubber band. Cover dough and leave to rest for 1 hour.

 Step 5

Shape the dough mass into a smooth ball by dragging across the counter surface to form tension on the surface of the dough. Allow the dough to continue bulk fermenting until your test dough sample has increased in volume by 10 - 15%. The time this takes will vary depending on your starter’s activity and your room temperature, but as a reference, it can take 5 hours at 26°C. Once done, divide dough into 270g/9.5 Oz dough balls, place into an airtight container and store in the fridge for 24-48 hours.

 Step 6

Remove dough from the fridge 4 hours (6 hours in cold weather) to final proof at room temperature.

 Step 7

Open out a dough ball into a circular base, taking care to retain air in the crust. Add your favourite toppings. Bake in Roccbox or Dome at 400°C/752°F at medium flame for 60-90 seconds until the colour you like. Enjoy!

‘Tough to beat a classic Marg’. Detroit Style Margherita by Marc Schechter (@pizzaman_420) from @squarepieguys.

Detroit Style Pizza

Makes enough

San Marzano Bianco Dinapoli tinned tomatoes

kosher salt,

oregano

Detroit style part baked pizza

spoons of red sauce

cheddar cheese, grated

mozzarella cheese,

Grana Padano cheese

basil

extra virgin olive oil

For the red sauce, add the salt and dried oregano to the tomatoes and blend - you can use your stick blender or yours hands, just make sure you go through each tomato one at a time as you want the mix to stay ‘pulpy’ and not to be watery.

Place a part baked pizza dough into a Detroit style pizza pan, spread over the red sauce, leaving enough room at the edges for the ‘cheese wall’.

Add the cheddar cheese around the edge to create a wall, this will be your cheese crust.

Sprinkle the mozzarella cheese on top of the cheddar cheese and over some of the red sauce.

Heat the Gozney Dome to 215 ° C / 420 ° F, low flame. Place the pan into the oven for 4-5 minutes, turning occasionally until evenly browned.

Increase the heat slightly and using a paddle lift the tin up to the top of the oven to get a nice crispy top.

Allow to cool slightly then remove the pizza from the pan and place onto a serving board. Grate the Grana Padano cheese over the pizza.

 Step 8

Using scissors slice over the fresh basil leaves and drizzle over the extra virgin olive oil.

 Step 9

Use the Gozney Rocker to slice the pizza into 6 and serve.

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Sourdough Pizza Dough

Detroit Style Pizza

The most viewed unique pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine