Recently a group of bloggers ,including me, joined a Facebook Group run by Swathi Iyer of Zesty South Indian Kitchen to learn how to create a sour dough starter and then make sour dough bread. Making a sourdough starter is lengthy and needs a lot of patience. When you start your sour dough starter, you need to discard an amount of the starter mix and keep feeding the main starter daily until your starter has lots of bubbles as well as a tangy aroma and is ready to use. This could take anything from 8 to 10 days. Most of us didn't want to throw away the discards every day so we looked for recipes where we could re- use the flour mix which has to be thrown away. I collected mine to make a traditional Jalebi starter. I did make some jalebis and will be sharing my recipe soon.Once the sour dough starter was ready we followed Swathi's recipe to make sour dough. Mine turned out OK but could have been better so I am working on perfecting the recipe. In the meantime, I have to keep feeding my sour dough starter at least once a week by discarding a bit and topping it with fresh bread flour and water. I used my sour dough discard to make pizza base following this recipe from King Arthur dough with one or two changes as I didn't have all the ingredients. The pizza base was crusty and tasty just as we like it.For normal pizza recipe Click here
Cuisine: American, british, Indian
Author: Mina Joshi
Ingredients for 2 small thin crust pizzas base
1 cup sourdough discard
2 cups of bread flour
1 tsp salt
½ tsp instant yeast
2 cloves of garlic minced using a garlic press
For the toppings:
2 cups passata
1 cup grated or sliced cheese(any)
2-3 tbls sweet corn
1 sliced onion
2-3 green chilies
1 cup sliced peppers
Any other toppings you like
1 tsp oregano
salt and pepper to taste.
2-3 cloves of garlic minced using a garlic press
Stir your starter and remove 1 cup into a mixing bowl. Add the flour, salt, yeast and garlic to a bowl. Using warm water, bind the dough. Once combined, knead it for 10 minutes by hand. Place the dough in a greased container, and keep it covered for 4 hours. Reminder: At the same time remember to feed the leftover starter so you have a continuous supply.
Divide the dough into two and shape them into two thin pizza bases on greased trays.. Cover the trays for 15 minutes, Turn on the oven to preheat it to 180°C. (350°F or gas mark 5).
Cook the passata by adding the garlic and some salt and pepper until it starts to simmer. Let it cook for 7-8 minutes until it becomes nice and thick.
Once the dough has rested, cook the pizza base for 5 minutes. Once cooked, layer it with passata and all the toppings you love. Sprinkle some oregano on the top and put this back in the oven to cook for 5-7 minutes or until the cheese melts. Enjoy these hot.