Learning Objective
You will learn how to make a slow fermented dough that has very little sourdough starter in so that you can control the timings and have your pizza ready for lunchtime.
Makes: | 1 large pizza serves 6 |
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Level: | Beginner |
Created Over: | 2 days |
Diversity Score: | 15 (Botanical Blend No. 2) |
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We make this sourdough chicken satay pizza when we're craving something different than the standard tomato sauce ensemble.
This sourdough pizza dough recipe is slightly different from our other doughs in our courses in that it is a low inoculation, or has very little sourdough starter used to leaven it. I wanted to cook this pizza for lunchtime, so I needed this dough to ferment much more slowly overnight so that it would be ready exactly in time for lunch.
Fairly often people cannot eat pizza due to common allergies to dairy, so this is a great recipe for those that avoid eating cheese or cream.
You can also of course use a substitute for chicken, such as tempeh or seitan, to make this entirely vegetarian or vegan.
Equipment
- Large mixing bowl
- Clean tea towel or wax cloth
- Chopping board & knife
- Frying pan
- Small bowl
- Spoon
- Baking stone or Pizza pan
- Peel
- Pizza Oven (optional)
Hydration
76%
DDT
26°C (79°F)
Flours
- Marriage's Organic Strong White Roller-milled Bread Flour (13% protein)
- Botanical Blend No. 2: Meadow Blend
- OR
- Gilchesters Organic Wholewheat
For The Dough
- FOR THE TOPPING
- 175g free-range chicken breast (or vegetarian substitute)
- 2 spring onions, minced
- 1 tablespoon Chinese Five Spice blend
- Black pepper, to taste
- 1 carrot, peeled and diced
- 4cm fresh ginger, grated
- 1 tablespoon maple syrup
- 2 tablespoons crunchy peanut butter
- 1 tablespoon tamari soy sauce
- 3 tablespoons sweet tamarind paste
- Handful of fresh coriander
- 1 lime
- FOR THE DOUGH
- 250g strong white bread flour
- 250g Botanical Blend No. 2, freshly milled (or Gilchesters Organic Wholewheat)
- 380g water at 27°C/81°F
- 20g first build, refreshed sourdough starter
- 10g fine sea salt
- olive oil, for oiling the bowl
- FOR THE SAUCE
- 1 tablespoon tamari soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon crunchy peanut butter
- TO SERVE
- Fresh coriander leaves
- Fresh lime juice
Baking Time
25 minutes
Preheat Oven To
200°C/180°C fan/400°F/gas mark 6
Bake At
200°C/180°C fan/400°F/gas mark 6
Tutorials
Step | Timings |
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Refresh starter (1st build) | 8am Day 1 |
Mix flours, water, sourdough starter and salt to make dough | 8pm Day 1 |
Add remaining water | 8.30pm & 8.45pmpm, Day 1 |
Prove dough overnight | Day 1 to Day 2 |
Prepare toppings & sauce | Day 2 |
Assemble & bake | Lunchtime, Day 2 |
Guidance, tips & techniques
Be sure to refresh your sourdough starter in the morning of day one to ensure that it is active and ready to mix the dough that evening.
In order to make this pizza for lunch, begin mixing the dough at 8pm the evening before.
In a large mixing bowl, combine together the flours with 350 grams of the water, the sourdough starter and salt. Give it a good mix so that all of the ingredients are thoroughly combined. Cover the dough with a clean tea towel or wax cloth and leave to rest for 30 minutes at room temperature (this can be at quite a low temperature, 23-24 C).
Next after resting, add in 15 grams of the remaining water. Wait another 15 to 20 minutes before mixing in the final 15 grams of water in order to fully hydrate the dough. Place the dough into a very generously oiled wide bowl (preferably the size of a pizza as this dough will not be shaped) covered with a towel and leave to ferment on the side overnight.
You will also need to prepare the topping for this pizza in advance. You can make it the night beforehand and refrigerate it until using, or make it that morning, just allow time for the filling to cool to room temperature before making your pizza. On a chopping board, dice the chicken into 2 cm chunks. Heat up a frying pan to medium high heat, and fry chicken off with the spring onions for about 6 minutes turning as it cooks until the chicken is golden brown. Reduce the heat to medium, add the spice blend and season with black pepper. Next add the carrot and fresh ginger with the maple syrup and sauté until fragrant. Stir in the peanut butter, soy sauce and tamarind paste. Remove from the heat and stir in some of the fresh coriander, reserving some for topping the pizzas.
At lunchtime, assemble the pizzas by first mixing together the sauce ingredients in a small bowl into a paste. Preheat the oven with a baking stone (not needed if using a pizza pan) to 200 C/400 F/Gas Mark 6. Turn the dough out gently onto an oiled pizza pan or peel. Drizzle with half of the sauce paste, and top with the chicken mixture.
Transfer to the oven and bake for 20 minutes. Turn the oven off, open the door and allow the pizza to sit in the oven for about five more minutes. This step is essential to making sure that the pizza is cooked all the way through. To finish the pizza, drizzle with the remaining sauce, and sprinkle with more fresh coriander and a spritz of fresh lime juice.
Enjoy fresh from the oven.
Learning Outcome
You will understand how to use this low inoculation method to control fermentation time.