Fresh mozzarella Basil sourdough pizza. Store-made dough that's thin with sweet tomatoes and chewy-melty mozzarella describes the makings of this simple Fresh Mozzarella Heirloom Tomato and. Fresh Mozzarella, Heirloom Tomato, and Basil Pizza. With a make-ahead dough and a simple sauce, this pizza is an option any night of the week.

Transfer to cutting board; sprinkle tops of pizzas with basil, and drizzle with extra virgin olive oil. This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about. You can have Fresh mozzarella Basil sourdough pizza using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Fresh mozzarella Basil sourdough pizza

It's 1 cup of sourdough starter.
Prepare 1 cup of organic spelt and red hard wheat flour mix.
It's 1 1/2 cup of unbleached white flour.
You need 1/2 cup of organic yogurt.
It's 1 tsp of kaniwa seeds (for extra protein profile).
You need 1/2 tsp of salt.
You need 2 Tsp of Extra Virgin olive oil.
Prepare 1 cup of homemade tomatoe sauce.
You need 1 1/2 cup of fresh Basil.
You need 1 lb of fresh mozzarella cheese in liquid.

Because fresh mozzarella holds so much moisture, it can make pizza watery. There are two tips to follow to make perfect fresh mozzarella pizza. Because of this, fresh mozzarella will only last about a week in the refrigerator. It is soft and creamy with a milky flavor and contains a decent amount of.

Fresh mozzarella Basil sourdough pizza step by step

Grind spelt and red hard spring wheat into flour in a grain mill..
Whisk all wet ingredients (sourdough starter, yogurt) in a large mixing bowl. Add flours, kaniwa seeds,salt..
Knead the dough by hands until smooth. Shape it into a ball and cover the bowl with a giant plate to avoid drying out. Allow it to rise in the oven with oven lamp on if room temperature is lower than 70F. Give it at least 2 hours to ferment before checking it out. Don't even bother to check it too frequent..
About 6 hours or so, dump the dough on a working surface with a little bit olive oil. Press the dough from the center and gently work outerward to shape it into a big round flat bread. Transfer the bread onto a baking sheet with lining a parchment paper at the bottom. Add a little bit olive oil again and smooth out a cup of tomatoe sauce, also work from middle to the edge and stop from 1/4 inch towards the edge. Evenly distribute mozzarella cheese and aged cheese and Basil..
Bake at 420 F for 20 minutes. Slice and enjoy 🍕..

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