Last month, I received some sourdough starter from my friend from High School, Sari. Some of you may have seen some clips of Sari’s 4 year old daughter teaching us various cooking skills [via delicioustings.com]. This sourdough starter actually comes from Germany over 50 years ago and [if I got my story straight] was gifted to the Berkeley School District Garden & Cooking program. This starter produces some wonderfully tangy bread and I’m excited about all the options that I have before me with this starter!
My other friends from High School/Junior High respectively, Todd & Emiko, recently asked for some starter to use for their wonderful breads! I happily obliged since they promised me a loaf of bread to take home. [My momma didn’t raise a fool.] The last time I went to their house, Emiko had mentioned her recent acquisition of 3 hens. I had laughed because we live in Los Angeles. I didn’t know anyone who actually had hens in Los Angeles…until that moment. Emiko had the last laugh when she produced [and gifted me with] these beautiful eggs. The shells were much harder than what you would buy in the stores. As I was leaving, Emiko’s only request was that I use the eggs as the main star of whatever dish I made.
I thought about various recipes that I could use the egg in. Egi Gohan – eggs & rice was at the top of my list but seemed too boring for these beautiful treasures. I remembered a lunch I had at Pizzeria Mozza and how much I enjoyed it. That was it. What was more perfect was that I’ve been trying to find a time to try out a sourdough pizza dough recipe that I wanted to try out.
I love sourdough. It’s one of my favorite breads. I had no idea when I first started that it would take a day to get any finished product from the starter. I started and stopped so often that I never thought I’d get a chance to actually TASTE the product. Pizza was the perfect thing and so easy to make
! Mixing the ingredients together and letting proof for 18 hours was the most challenging part! After that point, I rolled it out into a “rustic” form.
Then I baked it at 500 degrees on a pizza stone for a few minutes, just to pre-bake it a bit. I’m not a big fan of sauces so I w
as determined to keep my pizza from being laden with thick cheese and red/white goopy sauce. So after removing the the crust from the oven, I lightly drizzled olive oil and sprinkled finely diced garlic on the crust. I layered on small chunks of goat cheese and topped it with a huge handful of arugula. I took some fine slices of Prosciutto di Parma and placed it on the arugula.
In the little hole that I made in the Prosciutto I gently and carefully placed the slippery raw egg…only to see it fall off to the side. I battled the egg for a bit and eventually, I won. I baked it off for another 10 – 15 minutes, still at 500 degrees.
I was ready to eat this. All. By. Myself. It was an amazing pizza – tangy sourdough, salty Prosciutto, with the rich moist egg yolk delightfully [and LIGHTLY] coating my pizza.
Summary: Sourdough Pizza
Sourdough Pizza Dough
- 1 cup sourdough starter
- 3 cups unbleached bread flour
- 1 1/2 tsp sea salt
- 1 1/2 tsp sugar
- 3/4 – 1 cup water
- 1 Tbsp Olive Oil
- 1 clove garlic, minced
- 2 ounce Goat Cheese, crumbled
- 1 cup arugula
- 2 – 3 strips Prosciutto
- 1 egg
Sourdough Pizza Dough:
- Mix together starter, flour, sea salt & sugar.
- Add 3/4 cup water. Add more water as needed until the mixture is a wet/sticky consistency. The amount of water needed will depend on humidity levels in your area.
- Let proof in covered bowl for 18 hours until volume has doubled.
- Punch down, divide dough into 4 balls.
- Roll out pizza dough. Let rise for 20 minutes.
- Place pizza stone in oven and preheat to 500 degrees.
- After the dough has risen for 20 minutes, place in oven on stone to bake for about 5 – 10 minutes until the crust is slightly golden.
- Remove and place crust on cutting board.
- Sprinkle olive oil on crust,
- add minced garlic, spreading evenly.
- Spread crumbled goat cheese over crust, add arugula & prosciutto, making a pocket/hole where you can place the egg.
- Return pizza onto stone in oven.
- Crack egg open, gently placing the egg in the hole.
- Bake off for an additional 10 – 15 minutes until the crust is crisp and egg is cooked to a sunny side up consistency.
Salty prosciutto pairs well with the sourdough crust and rich eggs.
Use whatever ingredients you have on hand.
Cooking time (duration): 25
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Italian
Microformatting by hRecipe.