An earthy, fragrant vegetarian pizza recipe
Learning Objective
You will learn how to make a sourdough pizza topped with beetroot and dill and gain some knowledge about the best way to bake your pizza.
Makes: | 4 pizzas |
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Level: | Beginner |
Created Over: | 3 days |
Kind of Bake: | Retarded day – 10-minute style – mixed at night, put in the fridge in the morning, retarded all day, baked in the evening (recommended for people with digestive issues) |
Diversity Score: | 25 (including Botanical Blend No. 2) |
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Suggested Botanical Blend: | Botanical Blend No. 2 |
Recommended For: |
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This gorgeous Beetroot & Dill Sourdough Pizza is topped with earthy beetroot and tangy feta, which combine beautifully with fragrant dill – a great alternative topping to enjoy any time of year.
The baking temperature for sourdough pizza is really important, so if you are baking in a domestic oven, I would advise you to heat it to the highest possible temperature and have a preheated baking stone ready to slide the pizza on to.
For a cheap alternative to a baking stone, I use a large terracotta floor tile, which I season with oil and then use in the same way as I would a baking stone. It's a really inexpensive option! Note: do ensure the tile is terracotta, NOT ceramic.
I also recommend both the Gozney Roccbox and the Städler Made Outdoor Oven, if you are ready to invest in a pizza oven. However, the instructions below are for a domestic oven.
I use a peel to slide pizzas smoothly into the oven, and again for taking them out. If you don’t have a peel, a piece of stiff cardboard is a cheap and cheerful alternative. The important thing to remember is to dust your peel (or cardboard) with some polenta before you use it. The polenta acts like tiny ball bearings and allows the dough to slide off easily.
When using a tomato sauce, put a blob in the centre of the pizza and swirl it outwards, leaving a 2.5cm (1 inch) border of dough around the edge of the pizza. This gives you that crispy but chewy crust every good pizza should have. Be careful not to load up the pizza toppings too much, or you'll end up with a soggy pizza base.
For more on getting the best from your home-baked sourdough pizza, read our top tips.
Equipment
- Medium-sized bowl, for mixing leaven
- Clean tea towel or wax cloth
- Large mixing bowl
- Spatula
- Dough scraper
- Peel
- Baking stone
Tin Size
- No Tin
Suggested Starter
- any starter (as long as the refreshment is timed so it is very lively)
Status of Starter
bubbly, lively first-build starter
Hydration
63%
DDT
22°C (72°F)
Flours
For The Dough
- 100g bubbly, lively second-build starter
- 300g water at 21°C (70°F)
- 350g strong white bread flour
- 150g Botanical Blend No. 2, freshly milled (or Gilchesters Organic Wholewheat)
- 10g fine sea salt
- olive oil, for oiling the dough
- polenta, for dusting
- FOR THE TOPPING
- 280g raw pizza sauce (70g per pizza)
- 120g feta (30g per pizza), crumbled
- 400g cooked beetroot (100g per pizza), sliced
- freshly ground black pepper, to taste
- 80g fresh dill (20g per pizza), chopped, to serve
- olive oil, for drizzling
Baking Time
6–7 minutes (possibly longer, depending on your oven)
Oven Position
top shelf
Bake At
As hot as possible - ideally 300°C (575°F)
Tutorials
Total Active Time: 10 minutes
Step | Timings | Active Time (min) |
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Refresh starter (first build). | Day 1, 8pm | 1 |
Refresh starter (second build) | Day 2, 8am | 1 |
Mix the dough (starter, flour, water, salt) | Day 2, 8pm | 2 |
Prove on the side in the kitchen in an oiled bowl overnight | Day 2, 8.05pm | 1 |
Divide dough, shape into rounds. Leave to rest for 1½ hours, transfer to the fridge | Day 3, 8am | 2 |
Remove dough from fridge to come up to room temperature | Day 3, 1 hour before baking | |
Preheat the oven and pizza stone | Day 3, 30 minutes before baking | |
Shape into bases, top and bake. Add fresh herbs. | Day 3, when ready to bake | 3 |
Total Active Time | 10 |
Guidance, tips & techniques
Method:
To make our Beetroot & Dill Sourdough Pizza recipe, you will need a double-refreshed, second-build starter.
The night before you want to bake, make the pizza dough. Combine the dough ingredients (except the oil) in a large bowl and start to mix using a wooden spatula or your hands. Once the ingredients begin to come together, use your hands to squeeze the dough until all the water is absorbed and there is no dry flour left. Place in an oiled bowl, cover and leave to prove on the kitchen side overnight.
The next morning, divide your dough into four equal-sized pieces and shape each one into a round. Oil the dough pieces, cover and leave to rest for about 1 hour 30 minutes, then transfer to the fridge until you're ready to bake – just remember to take the dough out of the fridge at least half an hour before shaping so it can come up to room temperature.
When you’re ready to shape the dough, take one dough piece at a time and, using a little extra flour as needed, gently dimple the top of the round to spread it slightly. Then use your fingers to gently stretch out the dough as you turn it. As the circle of dough becomes bigger, you can pick it up and give it a few turns, using gravity to help stretch it further. Repeat this with each of the dough pieces.
Dust your peel with polenta before putting the pizza base on. Top the pizza with some tomato sauce, then add slices of beetroot and crumbled feta. Slide the pizza on to the preheated baking stone in the oven. The baking time will vary depending on how hot you can get your oven: 6–7 minutes should be enough, but it could take up to 12 minutes depending on your oven. Keep an eye on your pizza as it bakes.
When the pizza comes out of the oven, season it with some black pepper, a sprinkling of fresh dill and a drizzle of olive oil. Repeat with the remaining bases and toppings. Enjoy your freshly baked Beetroot and Dill Sourdough Pizza!
Probiotic Serving Suggestion
Serve with a salad and a 'live' vinaigrette dressing
How to Store
Not around long enough to store!
Learning Outcome
You will understand how to make a beetroot and dill sourdough pizza and feel more confident in your ability to bake a sourdough pizza.