Welcome to my Whole Wheat Sourdough Pizza video - I hope you enjoy it! Thanks for your patience those who have been waiting a while for this one. Make sure you check below in the description for my cashew cheezy sauce recipe - it's a winner!
RECIPE
350g -- 2 and 1/3 metric cups wheat flour (I used whole wheat, you can also use bread flour, all purpose flour or any combination of wheat flours).
280g water – 1 and 1/8 metric cups (my whole wheat flour is very thirsty. use less water if you’re using white flour).
2/3 cup stiff whole wheat starter. If your starter is runny, just use a little less and decrease the water in the recipe if needed. If you want to make your starter thicker like mine, just add more flour when you feed it.
6g – 1 scant teaspoon of salt.
METHOD
I presoaked my flour and water in the video, but you can also just mix everything in from the beginning. Presoaking is a good trick if you’re using 100% whole wheat flour.
Once your dough is roughly mixed, ferment it at room temperature for 4-8 hours, depending on your ambient temperature. I mix the dough in the mid morning and it is usually ready to go by the late afternoon/evening. Add in some stretch and folds during the day if you can.
Once you’re ready to make your pizza, oil your dough and stretch it out onto a pizza tray or piece of parchment paper/non-stick baking paper. Preheat your oven to 250°C / 480°F.
Add toppings to your pizza and bake for 15-20 minutes, turning half way if you need to. Watch your pizza and take it out as soon as the edges start to get really crispy looking and medium-dark brown (less if you like, but I like mine really crispy).
Cool your pizza for a few minutes, then enjoy!
**Note. You can make a smaller or larger dough for different sized pizzas. You can also make your dough, ferment it, deflate it back into a ball shape and then refrigerate it until you are ready to make pizza. Just let it come to room temperature and shape it as you want to, put on the toppings and bake. It will puff up in the oven beautifully.
Cashew Cheese Sauce Recipe:
½ cup cashews, soaked for at least a few hours then drained (you can also use other nuts and seeds, eg. sunflower seeds)
¼ tsp garlic powder
1 tsp vinegar
1 tablespoon nutritional yeast
1/2 tsp salt
Enough water or non-dairy milk to just cover the nuts. Blend in a bullet style or other small blender until the sauce is thick and smooth. Spoon over pizza or pasta/vegetables.
Pan release recipe:
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