Baking A Sourdough Double Cheese Pizza

I have shared a couple of blogs about making homemade pizza using your sourdough starter. The truth is that we have become quite spoiled by this and find store-bought pizza lacking in taste. It is not so much the toppings, as it is the dough itself. Even the crusts get eaten! I share another of these great pizza recipes with you in today's blog. This time I use a double cheese topping to make it a little more special.

In a large mixing bowl, mix together 7 (7 x 250 ml) cups cake flour and 2 teaspoons (10 ml) salt. You may also choose to add a packet of Instant Dry Yeast to allow for a thick crust. If you want a thin crust, stick to only adding the sourdough starter. Mix the dry ingredients well.

Add 2 1/2 cups (625 ml) lukewarm water and 1/2 cup (125 ml) olive oil.

Add a cup (250 ml) sourdough starter, regardless of which crust you prefer. We will not give the sourdough enough time to activate, but merely add it for taste.

Bring the dough together.

Knead the dough for 5-10 minutes.

If you prefer a thick crust, allow the dough to rise in a warm dry place for 1-2 hours. If you prefer a thin crust, skip the raising phase.

The risen dough for the thick crust.

Knock the dough back by kneading it and divide it into 2-3 balls, depending on your preferred size of pizza.

Spray and flour a baking tray. Roll the dough out to fit on the baking tray. You may opt for making the more traditional round pizza.

Pierce the dough with a fork to prevent air pockets from forming under the dough, pushing the dough up. Bake the dough for 15-20 minutes in a preheated oven at 200 °C.

Spread your prefferred tomato paste over the pizza.

Add a good dollop of garlic.

We like some fresh tomato slices on the pizza as well.

Sliced mushrooms follow next.

Then comes some sliced and pitted olives.

We add a tiny bit of a bite with jalapeno slices.

Fresh Basil, Oregano, Parsley and Spinach from the garden is chopped finely and added.

We usually simply add whatever meat we have in the house. This time we had leftover barbecue wors and cheese grillers. These were sliced and added.

You could always opt for adding dry herbs if you don't have fresh ones at hand.

Grated mozzarella cheese came next.

Lastly we added grated white cheddar.

The pizza is baked for a further 10-15 minutes at 200 °C. Serve warm from the oven.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

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