Sourdough pizza

Pizza with sourdough is a change from traditional pizza. It is easy to prepare and can be topped individually. Although it takes a little more time than a normal pizza, it has an exceptional taste.

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Sourdough pizza

A sourdough pizza that can be topped individually. It tastes great with tomato sauce, but also with a different sauce topping.

Course main course

Keyword oil-free, salt, Spelt flour type 1050, Vegan, water, whole spelt sourdough

Prep Time 1 day day 50 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 day day 1 hour hour 10 minutes minutes

Servings 4 person

Ingredients

• 500 g spelt flour type 1050
• 100 g whole spelt sourdough
• 5 g salt
• 300 ml lukewarm water

Instructions

• Stir the dough together, cover and leave to rise for 30 minutes.
• Then slap and fold 8 times. I.e. gently slap the dough with your hands on a lightly floured surface and pull upwards. Then fold. First fold in to the middle on the right, then fold over on the left, then roll up and shape into a ball. Repeat this process 7 more times.
• Place the dough in a bowl, cover and leave to rise at room temperature overnight for 12 – 20 hours.
• The next day, flour a baking surface and slide the dough onto it. Cover and leave to rest for 20 minutes to allow the dough to relax.
• Cut small pieces from the dough, approx. 6 pieces.
• Flour a surface, place the dough on it and stretch it out, then roll it up and form round balls.
• Place them all on floured baking paper, cover and leave to rest again for 2 – 4 hours. Flour the surface of the dough pieces beforehand.
• Roll out each piece on a floured surface into small round pizza slices.
• Either place each individual slice in a hot enamel pan, pre-bake and then top with tomato sauce and toppings as desired, cover the pan with a lid and bake the pizza for a few minutes.
• Or simply bake everything on a baking tray lined with baking paper in a preheated oven at 200 degrees Celsius top/bottom heat for 15 to 20 minutes.

Tip

They can be topped individually. If you want to freeze them, it is a good idea to only pre-bake the pizza with tomato sauce and then remove, top and finish baking as required.

Interesting to know

A sourdough pizza is a variation on the traditional pizza with yeast. This gives it a different, slightly more sour taste and is similar to crusty baked bread. Sourdough pizza usually requires more time to mature and to process, but it is becoming increasingly popular due to its unique taste. You can find out how to make your own wholemeal spelt sourdough on my homepage.

Sourdough rolls

I like to eat these rolls with my soy yoghurt sauce and some tempeh or tofu that has been marinated and baked in the oven beforehand. Various burgers are also perfect for these rolls.

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Sourdough rolls

Sourdough rolls are a different type of bread roll, which are normally baked with yeast. The sourdough gives the rolls a certain aroma, which makes them particularly tasty.

Course rolls

Keyword herbs, salt, Spelt flour type 1050, water, whole spelt sourdough

Prep Time 8 hours hours 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 1 person

Ingredients

• 130 g spelt flour type 1050
• 25 g whole spelt sourdough
• 2 g salt
• 0,5 tsp Herbs of Provence
• 100 ml water

Instructions

• Mix all the ingredients together. Cover and leave to rise in the cold for at least 8 hours or overnight.
• Then place on a floured surface. Fold the dough twice with a pastry card. First from left to right, then from top to bottom. Repeat this process again. Then shape into a roll and cut off 3 small pieces. Carefully shape each part by gently pressing the dough flat, rolling it up and shaping it into a roll.
• Preheat the oven to 220 degrees Celsius top/bottom heat. Place the rolls on a baking tray lined with baking paper. Leave to rise for another 15 – 20 minutes. Then bake in the oven for 20 minutes.

Tip

The rolls taste best when they are still slightly warm. Baked rolls can be reheated briefly in the oven before eating.

Interesting to know

Sourdough and yeast are both leavening agents. Sourdough is produced by the fermentation of natural microorganisms. You can find out how to make a sourdough starter on my homepage.

Instruction bread baking

Baking bread is not as difficult as you might think. Of course, you need a little practice, so that you get it nice and soft and crispy at the same time. Above all, it should be well done on the inside. But there is the “knocking method”, so you know that it is baked through. In addition, the bread dough should be well “rounded” or “folded” so that the texture is tightened. With my instruction bread baking you will certainly succeed.

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Instruction bread baking

There is nothing better than baking your own bread. With just a few ingredients and some practice, anyone can do it. My instruction bread baking is simple and straightforward.

Course bread

Keyword dry yeast, fresh yeast, salt, sourdough, water, Whole spelt flour, whole spelt sourdough, Yeast

Prep Time 1 day day 2 hours hours 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 day day 3 hours hours

Servings 3 person

Ingredients

Whole spelt bread with sourdough

• 500 g whole spelt flour
• 5 g salt
• 100 g ready sourdough
• 300 ml water

Whole spelt bread with dry yeast

• 500 g whole spelt flour
• 5 g salt
• 7 g dry yeast equivalent to 1 sachet
• 300 ml water

Whole spelt bread with fresh yeast

• 500 g whole spelt flour
• 5 g salt
• 20 g fresh yeast
• 300 ml water

Instructions

Whole spelt bread with sourdough

• The bread with sourdough I always prepare a day in advance. The longer it matures, the better it can develop.
• Mix the flour and salt. Then add the finished sourdough and pour the water. The water can be lukewarm or cold.
• Mix and knead the dough mixture.
• The dough should be firm rather than too soft. Do not be irritated if the dough feels a bit firmer. This is exactly the right consistency.
• Then put the bread dough in a larger bowl and cover it. Either with a tea towel or with foil.
• Let the dough rest. You can knead it again briefly after about 2 hours. This will shape the texture. But you do not have to.
• After that, the dough should definitely be left to rise overnight at room temperature.
• The other day, transfer the dough to a floured surface and shape it into a round or oblong dough using the "rounding" or "folding" method.
• Then place it in a proofing basket, previously lined with a cloth and flour.
• Place the bread dough in the proofing basket with the "cap" facing down.
• Now let it rest covered for about 2 hours.
• Pour the bread dough into a coverable pan lined with baking paper.
• Now the "cap" points upwards after the dough has been tipped into the mold in reverse.
• Cut the top of the dough a few more times and then bake, covered, in the oven.
• How long and at what temperatures you can see in my individual bread variations.

Whole spelt bread with dry yeast

• Mix all dry ingredients. Add lukewarm water and knead the dough.
• Let it rise covered at room temperature for 1 hour.
• Place the dough on a floured surface and knead briefly.
• Then "round" or "fold" and let rise again covered for about 2 hours.
• Then place the dough in a mold lined with baking paper and bake the bread in the oven, covered.

Whole spelt bread with fresh yeast

• Mix the fresh yeast with a little warm water in a cup until it liquefies.
• Put all the dry ingredients in a bowl. Add the liquid yeast and fill up with lukewarm water. Then knead the dough.
• For more steps, see whole spelt bread with dry yeast.

Notes

Elongated shape

and this is how the bread looks ready baked.

Tips

Here come the tips instruction bread baking:

Make sure that the bread dough does not mature too long in the proofing basket, otherwise it will run over the edge and become extremely soft. As a result, it will not keep its tight shape.

If you have no time or desire to prepare the dough the night before, you can of course bake a loaf of bread in one day. However, this requires a much longer proofing time. The maturing time in the proofing basket is then about 3 – 4 hours.

It is very important that you do not knead breads made with spelt flour for too long. Otherwise, the property of spelt flour becomes too soft and it no longer sticks so strongly. But with these instruction bread baking nothing can go wrong.

Sometimes, however, it happens that the individual slices of the finished bread have holes inside. This can then come from the fact that either the bread was not tightly enough rounded or folded, or that the dough has matured too long in the proofing basket and thus became too soft. In the beginning, I always had these holes in it. Eventually, however, I had the right processing and the degree of maturity out. You see, my instruction bread baking is not so difficult. And with a little perseverance, you can do it too.

Now for tips on baking bread with fresh yeast or dry yeast.

If you use yeast, any yeast, then you can prepare and bake the bread the same day. However, I have also had the best experience preparing the dough the night before. The advantage is that you then only need “half” the amount of yeast. No matter whether dry yeast or fresh yeast. However, here you should always infuse with cold water. Then at room temperature or also gladly cooler over night let mature. The further process is then identical to my instruction bread baking with sourdough.

Finally, a brief explanation of what actually means “rounding” and “folding” and how to do this.

Rounding: Place the dough on a floured surface. Press it lightly with your hands. Hold it with the heel of your left hand, and with the fingers of your right hand, turn a third of the dough in toward the center. Press it firmly and then lightly turn the entire bread dough to the left. Then proceed again with the same instructions until you notice that the dough becomes firmer and rounds. Do this about three to four times. Finally, hold the entire top closure of the dough tightly with your left hand and at the same time squeeze and shape the dough with your right hand. Then flour the dough and put it in a proofing basket with the cap down.

Folding: In principle, folding is also responsible for the dough to become firmer and the air bubbles disappear. To do this, place the dough on a floured surface. Then stretch it slightly upwards with both heels of your hands to form a rectangle. Now turn the dough first from left to right, always up to the middle. Then from top to bottom or vice versa. Now flatten the dough a little bit and stretch it again. Repeat the whole process two to four times until the dough feels firm and tight.

So, that’s the whole art of baking bread. With this instruction bread baking you will certainly achieve the right success. Good luck with it.

Interesting to know

Less salt is more is my motto. Most store-bought breads are baked with a lot of salt. But that does not have to be. Salt is important, but you don’t need much and too much salt is unhealthy. Therefore, you should choose a good balance in between and save salt where you can. In breads, I don’t think it’s necessary to add so much salt. A tasty spread on it and the flavor is highlighted right away. My instruction bread baking is just awesome.