Yes, that's a pizza with onions on it. No, it's not an onion pizza.
The Alpine Pizza has a white base made of grated gruyere mixed into crème fraîche, and is topped with salami and shredded red onion.
It is divinely indulgent. Pair with a bottle of strong red.
Sourdough Pizza Dough
Why use sourdough for pizza?
Because the flavour is awesome, and the texture is the fantastic.
It bubbles up amazingly if you bake it properly in a pizza oven.
Ingredients
This makes 4 pizzas. These quantities must be exact!
- 120g starter
- 319g water
- 542g 00 grade flour
- 18g salt
Instructions
- Mix the ingredient - use your hand, a breadmaker, a mixer, whatever.
- Stretch and fold - just like our No-BS Bread.
- Divide into balls - cut it in 4 equal pieces.
- Put them in some greased containers. They'll spread and smoosh together, but it's fine.
- Cover, and fridge for three days.
- Remove from fridge, remove then rest lids on top, allow to slowly warm to room temp.
- Using lots of flour, remove them from the containers and let them rest on a counter under a towel. Couple of hours is fine.
- Time to make your base - the dough will be very light and fluffy. Don't roll it, you'll squash out the bubbles and it'll go dense. Instead, flour your work surface, gently flatten your dough ball, and using your fingers, work the dough down from the centre outwards, trying to make it into a fairly evenly shaped and thickness, pizza-shaped circle. Try really hard not to crush out all of the air. If you're super-fancy, throw it in the air and whirl it to shape the pizza base.
- Now build the pizza. If you're looking at sourdough for home made pizza, I'm going to assume you know what you're doing here. If you dont: get a really nice jar or tin of pizza-base tomato sauce, some good quality shredded mozarella, some fresh basil, and keep it simple.
- Cook the pizza - again, you've probably got an oven and your own ideas. I use an Ooni Karu, fired with wood. Don't burn it.
- Eat the pizza. Sharing is optional.
I will add more here for pizza oven vs kitchen oven, at some point when I have less going on.
Pro tip: If you have a pizza oven, honestly, just use it. Fan and gas ovens just don't compare.
