Fluffy Sourdough Pan Pizza with Mozzarella and Tomato

Sourdough Pan Pizza

Category: Leavened
Servings: 6

Ingredients:

Instructions:

1. Prepare the Dough:
   Begin by placing the flour in the bowl of a stand mixer fitted with a hook attachment. Add water at room temperature, followed by whole milk. (If the milk is cold or warm, it won’t affect the dough.) Add the liquid sourdough starter and honey to the mixture. Mix the ingredients at low speed until a smooth, elastic dough forms.

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2. Incorporate Salt and Knead:
   Once the dough is smooth, add salt and continue mixing until the dough is fully incorporated and has wrapped around the hook, showing signs of good gluten development (a sign of well-formed dough).

3. First Round of Folds:
   Transfer the dough to a bowl. Now it’s time to fold the dough to develop strength. Visually divide the dough into four parts. Lift and fold one corner of the dough towards the center, then rotate the bowl and repeat for each section. Allow the dough to rest for 10 minutes.

4. Second Round of Folds:
   After 10 minutes, repeat the folding process as before. Lift each section, rotate the bowl, and continue until all sides are folded. Rest the dough for another 10 minutes before repeating the fold once more.

5. Rest and Refrigeration:
   Cover the dough with plastic wrap and refrigerate for 12 hours, allowing the dough to slowly ferment and develop flavor.

6. Shape the Dough:
   After 12 hours, remove the dough from the fridge. Gently transfer it to a greased 30×40 cm baking tray lined with parchment paper. Use your hands to stretch the dough to cover the surface of the tray. Avoid pressing the dough down too much; instead, lift and stretch the edges to reach the corners. Cover the tray with plastic wrap and let it rest for a bit.

7. Prepare the Toppings:
   While the dough rests, mix the tomato passata with a pinch of salt and a drizzle of olive oil. Cut the mozzarella into cubes for topping.

8. Preheat the Oven:
   Preheat your oven to 200°C (392°F) on static heat. Place the pizza tray on the lowest oven rack.

9. Top and Bake:
   Once the dough has risen well and reached the edges of the tray, remove the plastic wrap and spread the prepared tomato sauce over the surface of the dough. Be sure to avoid getting sauce on the outer edges. Bake the pizza for 25 minutes, allowing the crust to crisp up on the bottom and the sauce to cook.

10. Add Mozzarella:
    Once the pizza is baked, remove it from the oven and top with the cubed mozzarella. Return the pizza to the oven for an additional 5-7 minutes, until the cheese melts beautifully and slightly browns.

11. Serve:
    Once baked and topped, remove the pizza from the oven and allow it to rest for a few minutes before slicing and serving. Enjoy this delicious sourdough pan pizza with a crispy crust and chewy interior!

This pizza offers a light and flavorful base, topped with simple, fresh ingredients for a perfect homemade meal.