Homemade Ancient Grain Pizza
When you think of Italian cuisine, two famous dishes typically come to mind: pizza & pasta. Pizza is commonly consumed weekly either at a pizzeria鈥攑izza parlor鈥攐r made at home. On restaurant menus you鈥檒l often find thin crust pizzas or Neapolitan style pizzas (which are smaller and thicker) baked in wood fire brick ovens where the temperatures arrive up to 800掳F. Home ovens don鈥檛 arrive at these high temperatures and will therefore be softer and fluffier unless using a pizza stone where you can easily obtain a thin and crispy pizza.
Highly refined white flours and brewer鈥檚 yeast are traditionally used for pizzas, but currently there is a new trend in 天美传媒 towards pizzas made with ancient grains like Kamut漏 and spelt and lievito madre鈥攕ourdough starter.
Makes 3 pizzas
In a small bowl, add the water and dried sourdough starter. Stir with a fork until dissolved.
2. Add the flours, sourdough mixture and two tablespoons extra virgin olive oil to the bowl of the stand mixer equipped with the dough hook. Mix on medium speed. Add the salt and continue mixing for 2-3 minutes.
3. Take the dough out and put it on a lightly floured cutting board. Knead the dough for 30 seconds then shape it into a ball. Add a little olive oil to the stand mixer bowl. Put the dough inside and brush the top with olive oil. Cover with plastic wrap and a kitchen dish towel. Let rest for 15 minutes.
4. Transfer the dough to a lightly floured work surface and knead for another minute. Return to the bowl, cover with plastic wrap and a towel. Let proof at room temperature for 3 hours.
5. Take the dough out of the bowl and divide into 3 balls that are about 9 oz each. Put them in a lightly oiled baking sheet and cover with plastic wrap and a towel. Let proof for another hour.
6. Preheat the oven to 500掳F.
7. Roll out each ball into an 11-inch disc.
8. In a medium bowl add the peeled tomatoes, and mash with your hands or a fork until they are in small chunks. Add the oregano, sugar and salt; stir.
9. Baking on a baking sheet: Put each pizza dough disc on a baking sheet lined with parchment paper. Add a few spoonfuls of the tomato sauce followed by the sun dried tomatoes, kalamata olives, artichokes and mozzarella. Bake for 10-11 minutes until the edges are crisp.
10. Baking on a pizza stone: To each pizza dough disc, add a few spoonfuls of the tomato sauce followed by the sun dried tomatoes, kalamata olives, artichokes and mozzarella. Use the pizza peel to transfer the disc to the pizza stone. Bake for 5 minutes. Buon appetito!
