The Fundamentals of Making Sourdough Pizza Dough

There’s something magical about sourdough pizza dough. The rich, complex flavors, the chewy yet crisp texture, and the satisfaction of creating something from scratch using natural fermentation make it a favorite among pizza enthusiasts. If you’re looking to elevate your homemade pizza game, understanding the fundamentals of making sourdough pizza dough is a great place to start. Here’s a comprehensive guide to help you on your journey.

Understanding Sourdough

Sourdough is a type of dough that’s naturally leavened using wild yeast and bacteria. Unlike commercial yeast, which produces a fast and predictable rise, sourdough fermentation is a slower process that results in a deeper flavor and more complex texture. The key to sourdough is the starter, a mixture of flour and water that’s been colonized by wild yeast and lactic acid bacteria from the environment.

Ingredients

1. Sourdough Starter: This is the heart of your sourdough pizza dough. A healthy starter will have a bubbly, frothy appearance and a tangy smell. If you don’t have a starter, you can create one from scratch, but it takes about a week to become active and ready for baking.
2. Flour: High-quality flour is essential. A mix of all-purpose and bread flour works well, as it provides a good balance of protein content for structure and chewiness.
3. Water: Use filtered or bottled water to avoid any chlorine or impurities that might inhibit fermentation.
4. Salt: Enhances flavor and strengthens the dough structure.

The Process

1. Feeding the Starter

Before you can make the dough, your starter needs to be active and bubbly. Feed it with equal parts flour and water and let it sit at room temperature for 4-6 hours or until it doubles in size.

2. Mixing the Dough

Ingredients:
– 1 cup (240g) active sourdough starter
– 2 1/2 cups (600g) water
– 5 1/2 cups (660g) flour (a mix of all-purpose and bread flour)
– 2 teaspoons (12g) salt

Steps:
1. In a large mixing bowl, combine the sourdough starter and water. Mix until the starter is dissolved.
2. Add the flour and mix until a shaggy dough forms.
3. Let the dough rest (autolyse) for 30 minutes. This helps hydrate the flour and start gluten development.
4. Sprinkle the salt over the dough and mix until it’s fully incorporated.

3. Kneading and Bulk Fermentation

1. Turn the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, use the stretch and fold method: every 30 minutes, stretch and fold the dough over itself four times, rotating the bowl a quarter turn each time. Repeat this process four times over two hours.
2. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. This is the bulk fermentation stage.

4. Shaping and Cold Fermentation

1. Once the dough has doubled, turn it out onto a floured surface and divide it into portions (about 200-250g each for individual pizzas).
2. Shape each portion into a tight ball by folding the edges into the center and rolling it under your hand.
3. Place the dough balls on a tray, cover with plastic wrap, and refrigerate for at least 12 hours and up to 48 hours. This cold fermentation period allows the dough to develop more flavor and makes it easier to handle.

5. Preparing for Baking

1. Remove the dough from the refrigerator about 1-2 hours before you plan to bake, allowing it to come to room temperature.
2. Preheat your oven to the highest temperature it will go (usually around 500°F or 260°C) and place a pizza stone or baking steel inside.

6. Shaping the Pizza

1. On a lightly floured surface, gently press and stretch each dough ball into a round pizza shape, about 12 inches in diameter. Avoid using a rolling pin, as it can deflate the dough and make it less airy.

7. Topping and Baking

1. Transfer the shaped dough to a piece of parchment paper or a pizza peel dusted with flour or cornmeal.
2. Add your desired toppings, keeping in mind that less is more when it comes to sourdough pizza.
3. Slide the pizza onto the preheated stone or steel and bake for 8-12 minutes, or until the crust is golden and the toppings are bubbly and slightly charred.

Tips for Success

– **Patience**: Sourdough fermentation is a slow process, but the results are worth the wait.
– **Temperature Control**: Keep an eye on the temperature of your kitchen, as it will affect the fermentation time. Cooler temperatures will slow down the process, while warmer temperatures will speed it up.
– **Experimentation**: Don’t be afraid to experiment with different flours, hydration levels, and fermentation times to find what works best for your taste and environment.

Making sourdough pizza dough is a rewarding experience that combines the art and science of baking. The process requires patience and practice, but the result is a delicious, flavorful pizza that stands out from the ordinary. Whether you’re a seasoned baker or a beginner, understanding these fundamentals will help you create a sourdough pizza dough that’s perfect for your next pizza night. Enjoy the journey and, most importantly, enjoy the pizza!

L’Antica Pizzeria da Michele: A Slice of Naples in Every Bite

Nestled in the bustling streets of Naples, Italy, lies a culinary gem revered by pizza enthusiasts worldwide: L’Antica Pizzeria da Michele. Immortalized by Elizabeth Gilbert’s bestselling memoir “Eat, Pray, Love,” this iconic pizzeria has garnered a cult following for its legendary pies and unwavering commitment to tradition. Join us as we embark on a flavorful journey to discover the magic of L’Antica Pizzeria da Michele.


Established in 1870, L’Antica Pizzeria da Michele boasts a rich heritage steeped in Neapolitan culinary tradition. For over a century, this family-owned pizzeria has remained a bastion of authenticity, preserving age-old recipes and techniques passed down through generations. From its humble beginnings as a local neighborhood haunt to its status as a global culinary destination, L’Antica Pizzeria da Michele continues to uphold its reputation as the epitome of Neapolitan pizza perfection.


At the heart of L’Antica Pizzeria da Michele’s menu is its iconic Pizza Margherita, a timeless classic that pays homage to Naples’ culinary heritage. Crafted with just three simple ingredients—San Marzano tomatoes, fresh mozzarella cheese, and fragrant basil—the Pizza Margherita embodies the essence of Neapolitan pizza: simplicity, quality, and unparalleled flavor. Each bite is a symphony of tangy sweetness, creamy richness, and herbal freshness—a testament to the pizzeria’s unwavering dedication to culinary excellence.


What sets L’Antica Pizzeria da Michele apart is its steadfast commitment to traditional pizza-making techniques. From hand-kneading the dough to firing the pies in a wood-burning oven at blistering temperatures, every step of the process is executed with precision and care. The result? Pizzas with charred, pillowy crusts, bubbling pools of molten cheese, and vibrant, aromatic toppings that dance on the palate—a true feast for the senses.


For pizza aficionados, a visit to L’Antica Pizzeria da Michele is akin to embarking on a culinary pilgrimage. The pizzeria’s unassuming storefront belies the culinary treasures that lie within, as hungry patrons line up eagerly for a taste of pizza perfection. Amidst the bustling atmosphere and the tantalizing aroma of freshly baked pies, diners are transported to a world where time-honored traditions and gastronomic delights converge in perfect harmony.


L’Antica Pizzeria da Michele is more than just a pizzeria—it’s a living testament to the timeless allure of Neapolitan cuisine. With its storied history, commitment to tradition, and unparalleled dedication to quality, this iconic establishment continues to captivate the hearts and palates of pizza lovers around the globe. Whether you’re a seasoned pizza connoisseur or a curious foodie seeking an authentic taste of Naples, L’Antica Pizzeria da Michele promises an unforgettable culinary experience—one slice at a time.

The Journey of Neapolitan Pizza


Pizza, a beloved dish cherished worldwide, has a rich and storied history that spans centuries. Among its many variations, Neapolitan pizza stands out as a cornerstone of culinary tradition. Originating from the vibrant streets of Naples, Italy, Neapolitan pizza has captivated taste buds globally, evolving from humble beginnings to becoming a symbol of Italian culinary heritage. Let’s embark on a flavorful journey through the fascinating history of Neapolitan pizza.


The origins of Neapolitan pizza can be traced back to Naples, a bustling port city in southern Italy. It is believed that pizza in Naples dates as far back as the 18th century. Initially, pizza was a simple and affordable food consumed by the working class. Flatbreads topped with tomatoes, garlic, oil, and cheese were sold from local bakeries and street vendors, providing a quick and satisfying meal for Neapolitans on the go.


One of the most iconic moments in the history of Neapolitan pizza occurred in 1889 when Queen Margherita of Italy, accompanied by her husband, King Umberto I, visited Naples. Legend has it that the queen grew tired of the extravagant French cuisine served at the royal court and expressed a desire to taste the local fare. Renowned pizza maker Raffaele Esposito was tasked with creating a special pizza for the queen. He crafted a pie featuring tomatoes, mozzarella cheese, and fresh basil to represent the colors of the Italian flag: red, white, and green. This pizza, named Pizza Margherita in honor of the queen, quickly gained popularity and became a symbol of national pride.


As pizza gained popularity beyond Naples, efforts were made to preserve its authenticity and quality. In 1984, the Pizza Association Verace Napoletana (AVPN) was founded with the mission of safeguarding the traditional Neapolitan pizza-making process. The AVPN established strict guidelines outlining the ingredients, preparation methods, and even the type of wood-fired ovens required to produce authentic Neapolitan pizza. This organization played a crucial role in maintaining the integrity of Neapolitan pizza and elevating its status as a culinary delicacy.


In recent decades, Neapolitan pizza has transcended its Italian origins and gained a devoted following worldwide. Pizzerias dedicated to serving authentic Neapolitan pizza have proliferated in cities across the globe, from New York to Tokyo. While traditional Neapolitan pizza adheres to specific standards set by the AVPN, variations and interpretations of the classic recipe abound, reflecting local tastes and ingredients.


Neapolitan pizza, with its humble beginnings and royal endorsement, has emerged as a global culinary phenomenon. Its journey from the streets of Naples to international acclaim is a testament to the enduring appeal of this simple yet sublime dish. Whether enjoyed in its traditional form or with a modern twist, Neapolitan pizza continues to delight food enthusiasts and unite cultures around the world, one delicious slice at a time.

A photo taken on a recent trip to L’Antica Pizzeria Da Michele, Naples.

The Rise of Pizza: How Britain Fell in Love with the Italian ClassicPizza in Britain

The Rise of Pizza: How Britain Fell in Love with the Italian Classic

Introduction:
In the realm of culinary delights, few dishes have achieved the global recognition and adoration quite like pizza. Originating from Italy, this iconic combination of dough, sauce, and toppings has transcended borders and cultures, making its mark on menus worldwide. In Britain, the journey of pizza has been nothing short of remarkable, evolving from a niche offering to a beloved staple of the nation’s dining scene. In this blog, we delve into the significance of pizza in Britain and explore why this Italian classic has captured the hearts (and taste buds) of so many.

A Slice of History:
Pizza’s journey to prominence in Britain is a testament to the country’s rich culinary tapestry and its openness to international flavors. While Italian cuisine has long held a place in British gastronomy, it wasn’t until the latter half of the 20th century that pizza began to make its mark on the dining landscape. Initially introduced through Italian immigrant communities, pizza gradually gained popularity, finding its way onto menus in pizzerias and Italian restaurants across the nation.

The Evolution of Taste:
As British palates became more adventurous and global influences shaped culinary trends, pizza underwent a transformation to suit local preferences. Traditional Italian toppings like Margherita and Pepperoni were joined by an array of inventive combinations, reflecting the diversity of tastes embraced by British consumers. From the classic Hawaiian with its sweet pineapple and savory ham to the fiery heat of the Pepperoni Feast, pizza became a canvas for culinary experimentation, catering to a myriad of flavor preferences.

A Meal for Every Occasion:
One of the key factors contributing to the importance of pizza in Britain is its versatility as a meal choice. Whether it’s a quick lunch on-the-go, a casual dinner with friends, or a cozy night in front of the TV, pizza fits the bill perfectly. Its convenience, coupled with the wide availability through delivery services and takeaway outlets, has made it a go-to option for countless Britons seeking a satisfying and fuss-free meal.

Community and Sharing:
Beyond its culinary appeal, pizza holds a special place in British culture as a communal food. Sharing a pizza with friends or family fosters a sense of togetherness and conviviality, making it a centerpiece for social gatherings and celebrations. The act of tearing into a freshly baked pie, exchanging laughs and stories over slices laden with toppings, embodies the spirit of camaraderie that is deeply ingrained in British society.

Embracing Diversity:
Moreover, the enduring popularity of pizza in Britain reflects the country’s embrace of diversity and multiculturalism. As waves of immigration have brought new flavors and traditions to British shores, pizza stands as a symbol of cultural exchange and integration. It’s not uncommon to find pizzas inspired by cuisines from around the world, showcasing ingredients and flavors from Italy to India and beyond.

Conclusion:
In the tapestry of British cuisine, pizza has woven itself into the fabric of everyday dining, leaving an indelible mark on the nation’s culinary landscape. Its journey from a niche import to a beloved staple is a testament to the ever-evolving tastes and cultural influences that shape British food culture. As Britons continue to indulge in slices of cheesy goodness, they celebrate not just a dish, but a shared experience that transcends borders and brings people together. So, the next time you bite into a piping hot slice of pizza, remember the journey it’s taken to become an integral part of British gastronomy.