Sourdough pizza crust

Sourdough pizza crust has given me a new love for this Italian favourite; in my latter-years conventional pastry has felt like a lump of concrete in my stomach.

It could be gluten-intolerance, or something quite else, but I have not been able to stomach pizzas, or cookies and even commercial bread for that matter; until I discovered sourdough.

Sourdough pizza crust.

The frequent severe-pain in the stomach at night had largely been ameliorated by the discovery of a probiotic called kefir, but still I had to avoid pizza especially at supper.

Food is a journey for most of us, I suppose; then it was the discovery that, if I baked my own bread, using the sourdough method, and 100pc wholemeal, that I could again enjoy a few slices.

But the question was whether this would include making a sourdough pizza crust more digestible.

Indeed I can enjoy pizza again.

Sourdough pizza crust levain ingredients.

Step one: make the levain

  1. 100g wholemeal-flour
  2. 100ml unchlorinated-water
  3. 30ml sourdough-culture
  4. Tiny pinch of dried-yeast

Weigh out the flour and pour it into a small bowl. Add the sourdough-culture and rinse the measuring spoon with the unchlorinated water into the mixture. 

Add the tiny pinch of dried-yeast and then use a wooden spoon to mix it thoroughly. Cut out a circle of clean food-grade plastic that was going to be trashed, and cover the dough. Leave it on the counter for at least eight-hours, or longer.

This should take no more than five-minutes.

Sourdough pizza levain

Step two: Make your sourdough pizza crust

  1. 250g wholemeal-flour
  2. 90ml unchlorinated-water
  3. The levain made in step-one
  4. 2 level teaspoons of salt

In a larger bowl mix the ingredients using your wooden-spoon, bar the salt.

When the dough starts coming together you can add the salt.

Lightly flour a marble-top or granite counter, tip the dough out and kneed until it feels elastic, but no longer sticky.

Add a little extra flour if necessary. Place your lump of dough back into the bowl and again cover with the same piece of plastic. Let it prove on the counter for a few-hours; it should nearly double in size.

Press your sourdough pizza crust out onto a baking pan; cover it with a few overlapping butter-wrappings or a damp towel and let it rest for an hour or more.

Poolish pizza crust.

Toppings

Coat your sourdough pizza crust first with olive-oil. You could have infused it with garlic, or cinnamon or some such; perhaps another time. Slow food, made fast is our motto; so I keep it simple.

Add your favourite toppings and bake for 15 minutes in a hot-oven; you'll never go back to a conventional pizza crust.

The first-layer of the topping is a favourite sauce, and the possibilities are endless. There's only one important requirement; make your own. Out of a bottle it will be laced with preservatives.

I've decided to break away from the traditional tomato-based sauce; instead we are using a broad-bean hummus and it turned out very successfully. Next time I am going to try a salsa de peppadew; it is spicy but not too hot. You enjoy your own favourites.

We followed that with preserved peppadews, various cheeses and sliced-tomato.

Cook in a hot oven for about fifteen-minutes; using wholemeal flour you need a bit longer.

Gluten

Gluten usually gets the blame for the bloating and discomfort many of us have after eating wheat-products; mostly this is not true since the baking industry adds many toxic enzymes and various chemicals and often they are the true culprits.

But never mind, perhaps you think you are gluten-intolerant and you could be. The amino acid called proline is the cause.

A protein consists of a long chain of molecules called amino-acids. Combined together in your unique way, by your own DNA, they make up the cells in your body. During the digestive process in the stomach and small intestine it is vitally important that they are broken down to individual units; otherwise your immune system will target them as something foreign and set up an inflammatory reaction. When serious it is a nasty called Coeliac Sprue.

The amino-acid called proline is the spoke in the wheel; unlike all its cousins it has a ring structure that defies enzymatic action. If short chains of improperly digested proteins enter the blood stream there's havoc.

The solution is pre-digestion of the gluten using a sourdough culture.

What is really important is not to forsake wholewheat and turn instead to other highly refined starches; that's what many folk do with serious consequences. Make your sourdough pizza crust rather, and artisan bread too.

If you use a small amount of dried-yeast to start off your sourdough pizza crust, it's called a levain.

Without the yeast it is known as a poolish; this is how the purist would do it. It tends to be a little heavier. These terms are used rather loosely.

Sourdough pizza crust

Sourdough pizza crust means better digestion of the gluten; with less bloating nor a feeling of rocks in the base of the stomach.


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  1. Poolish pizza dough

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