Sourdough Pepperoni Pizza
Sourdough Pepperoni Pizza
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Servings
8
Prep Time
25 minutes
Cook Time
10 minutes
This pizza starts with a homemade crust made with sourdough discard, making this an easy pizza dough that's ready in just a few hours. The crust is topped with a generous layer of rich tomato sauce,Organic Valley Mozzarella Cheese, Organic Prairie Pepperoni slices, and a sprinkle of mushrooms and black olives. Make this organic pizza for your next pizza night!
Ingredients
-
2 grams instant yeast
- 3/4 cup plus 2 tablespoons warm water
-
318 grams (2 1/2 cups) all purpose flour
-
28 grams sourdough discard
- 2 teaspoons fine sea salt
-
1/4 cup marinara sauce
-
8 ounces Organic Valley® Mozzarella, grated
-
3 ounces Organic Valley® Pepperoni
-
1/2 cup sliced baby Bella mushrooms
-
1/4 cup sliced black olives
-
Cornmeal
Pizza Dough
Toppings
Directions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook add the yeast and warm water and stir together.
- Add the flour, sourdough discard, and fine sea salt. Mix on low until the dough comes together. Continue to knead for 5 to 10 minutes, until the dough is firm and stretchy.
- Place the dough into a bowl and cover with a kitchen towel (or plastic wrap if you live in a very dry climate). Allow to rest in a warm place for 2 to 3 hours, or until doubled in size.
- Divide the dough into 2 portions and place in separate bowls, covering with a kitchen towel (or plastic wrap if you live in a very dry climate) and let rest for another hour, or until doubled in size.
- To make the pizzas: Heat your pizza oven to 900°F.
- On a floured surface, roll out the pizza dough. Lightly dust your pizza peel with cornmeal. Transfer the dough to the pizza peel.
- Top with sauce, mozzarella, pepperoni, mushrooms, and olives.
- Bake for 2 minutes, until the crust is golden brown, lightly charred, and the cheese is melted and bubbly.
Recipe Note
Alternatively, if you do not have a pizza oven, you can bake this in your kitchen oven heated to 550°F for about 10 to 12 minutes.
If you only want to make one pizza, store the second dough in a Tupperware in the fridge for up to 5 days.
