No matter what’s the topping, the favourite pizza in our household is the one with a sourdough base.
I’ve shared a number of sourdough recipes here on the blog, sweet and savoury, and you may all know by now how much I like mon levain.
It’s years now that I make this pizza crust and yet never shared it here. The recipe is adapted from Flo Makanai’s one.
Like most sourdough recipes, it takes a while, but you’re rewarded with a crust that is so tasty, crisp outside and chewy inside.
I think you’ll love it too !
Fig Goat Cheese and Speck Sourdough Pizza (makes 2 medium)
70g sourdough starter
210g flour (I use all-purpose but other type works too)
1 tsp salt
5 tbsp olive oil
2-3 large figs, cut into slices
4 tbsp sour cream
60g speck, thinly sliced
100g goat cheese
1 handful rocket leaves
I usually prepare the dough 4 hours before cooking time. Depending on where you live this can be adjusted. In Wellington where the weather is cooler than in Sydney, I used to prepare the dough in the morning for the night, or sometimes prepare it the day before letting it rest in the fridge overnight and then bringing it at room temperature and proofing it for several hours.
In a bowl mix together sourdough, water, flour, salt and olive oil until it all comes together. Transfer the dough on a work surface and knead it for 8-10 minutes. At this stage the dough will be supple. This kneading technique shared by Flo is the one I use all the time. Place the dough in a greased bowl and cover it with cling wrap. Let it rest for 4 hours.
Preheat oven to 225ºC (435ºF) with a pizza stone inside. Prepare 2 sheets of baking paper slightly larger than your pizza stone. On a work surface dusted with flour, divide the dough in two equal parts. Using the back of your fists, lightly floured, stretch the dough keeping the edge thicker. Place the dough on a flat baking sheet lined with baking paper. Spread 2 tablespoons of sour cream on the pizza base and top with fig slices, speck and crumble goat cheese (though for a stronger cheese flavour I prefer to add it once the pizza’s cooked). Slide the pizza with the baking paper on the pizza stone and bake for 12-15 minutes or until the crust is nicely golden. Serve warm with rocket on top.