Fresh mozzarella Basil sourdough pizza

Name: Fresh mozzarella Basil sourdough pizza
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup sourdough starter; 1 cup organic spelt and red hard wheat flour mix; 1 1/2 cup unbleached white flour; 1/2 cup organic yogurt; 1 tsp kaniwa seeds (for extra protein profile); 1/2 tsp salt; 2 Tsp Extra Virgin olive oil; 1 cup homemade tomatoe sauce; 1 1/2 cup fresh Basil; 1 lb fresh mozzarella cheese in liquid

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

This is not your ordinary restaurant style mozzarella Basil pizza. It's homemade from scratch using the best ingredients that you can impossible get from profit driven restaurants. The crust is made from freshly milled organic spelt and red hard spring wheat berries and sourdough fermented for six hours. Tomato sauce is made out of sun ripen tomatoes, garlic and onion. Mozzarella cheese I use today is those fresh balls kept in solution. A little bit aged cheddar cheese or parmigiano-Reggiano for flavor enhancer. Top with a few fresh Basil. Woola, the flavor and texture are off the hook. The secret of making delicious better than restaurant pizza is to use the best ingredients you can get and the overall cost won't be more than pizza delivery. Try it out and you will be hooked.

Eat Whole 2 Thrive @EatWhole2Thrive

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Ingredients

30 mins

4 servings

1 cupsourdough starter
1 cuporganic spelt and red hard wheat flour mix
1 1/2 cupunbleached white flour
1/2 cuporganic yogurt
1 tspkaniwa seeds (for extra protein profile)
1/2 tspsalt
2 TspExtra Virgin olive oil
1 cuphomemade tomatoe sauce
1 1/2 cupfresh Basil
1 lbfresh mozzarella cheese in liquid

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Steps

30 mins

1

Grind spelt and red hard spring wheat into flour in a grain mill.
2

Whisk all wet ingredients (sourdough starter, yogurt) in a large mixing bowl. Add flours, kaniwa seeds,salt.
3

Knead the dough by hands until smooth. Shape it into a ball and cover the bowl with a giant plate to avoid drying out. Allow it to rise in the oven with oven lamp on if room temperature is lower than 70F. Give it at least 2 hours to ferment before checking it out. Don't even bother to check it too frequent.
4

About 6 hours or so, dump the dough on a working surface with a little bit olive oil. Press the dough from the center and gently work outerward to shape it into a big round flat bread. Transfer the bread onto a baking sheet with lining a parchment paper at the bottom. Add a little bit olive oil again and smooth out a cup of tomatoe sauce, also work from middle to the edge and stop from 1/4 inch towards the edge. Evenly distribute mozzarella cheese and aged cheese and Basil.
5

Bake at 420 F for 20 minutes. Slice and enjoy 🍕.

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on November 04, 2017 01:19

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!