Make Your Own Sourdough Pizza

 
  Sourdough makes for a fantastic pizza crust; crisp enough for my thin crust loving mother yet bread like enough for me, who personally thinks thin crust tastes like a cardboard cracker. Plus if you make the full recipe you get enough dough for a pizza and a loaf of bread. All you have to do is follow the recipe for bread I shared last week until after you knead the dough then you roll it flat and put it on a cookie sheet covered with cornmeal. Then put on your tomato sauce and toppings on and bake at 400 degrees for 15-20 minutes.  Find the recipe for bread here: http://batsbizarre.blogspot.com/2014/03/make-your-own-sourdough-bread.html

A good tomato sauce isn't very hard either. Simply combine about 3/4 of a can of tomato paste with about a half a cup of water -basicly enough to make it spradable- a sprinkling of oregano, basil, garlic powder, sugar, salt, and pepper, or whatever seasonings you prefer in a sauce pan over low heat for a few minutes so the flavors mesh. -We don't measuer much here, you just have to taste the sauce and make sure the seasonings are right.-

The topings are up to you. We like an everything kind of pizza. Anchoves, onions, spinach, peppers, olives, sausage, even kale. If we have any freash, we like to add exrta basil and sliced tomatos. You have to fry the breakfast sausage seperately before adding it and the onions and bell peppers taste better if you caramelize them first, but everything else can go on as is. Then cover everything with cheese, mom and I use Monterey Jack and a little Romano, but any readly melting cheese is good. Try putting some kale on top of the cheese too. It's crunchy and good!


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Make your own Sourdough Bread

   This is the recipe I use to make Sourdough Bread. Last time I forgot to slash the tops of the loafs and it fell in the oven. Not that it's been raising that well lately, I hope that the warm weather will help with that.
  When the bread gets to the half way point during the second raise you'll need to prop the towel up to keep it from sticking to the bread. I had that happen to me; it was terrible.

   It freezes well. Pop the bread into a freezer bag and you're good to go. I had the cut the heel off to fit it in the bag.
 
   Click here for the printer ready version: https://docs.google.com/document/d/1OsTFbYIgEztd53zKKzGTzwqT1nVfNlSlHqZwmjsVhcU/edit?usp=sharing
 

                                                Sourdough Bread


   1 package active dry yeast                         1 1/2 cups sourdough starter
  1cup warm water                                       5 cups flour (more or less)    
   2 Tablespoons                                           2 teaspoons salt


     In a large mixing bowl sprinkle yeast over warm water. Leave it to dissolve for five minutes.
Stir in sugar, sourdough starter, four cups flour, and salt. Cover the bowl with a damp cloth and leave to raise in a warm place for 1 1/2 hours. Turn the dough out onto a floured board and mix in about one cup flour until the dough is no longer sticky. Knead until satiny, about five minutes. Shape the dough into two loaves and place in a loaf pan sprayed with non-stick cooking spray or on a cookie sheet covered in corn meal for a flatter, round loaf. Cover the bowl with a damp cloth and let raise again for 1 1/2 hours. Slash the tops of the bread with a sharp knife so the loaf doesn't fall. Brush the tops with melted butter for a shiny finish. Bake at 400 for 40 to 50 minutes. Set on a rack to cool.


                       Thank you for reading Bats Bizarre's offical blog. Have a bat-tastic day!