There are two tips to follow to make perfect fresh mozzarella pizza.
Fresh mozzarella only takes a few minutes to melt, and once it melts if it continues to sit on the pizza as it bakes, the cheese will start releasing moisture.
Deconstructed Pizza Skewers with Roasted Tomato, Fried Mozzarella, and Basil Aioli.
Ingredients of Fresh mozzarella Basil sourdough pizza
- It's of sourdough starter.
- You need of organic spelt and red hard wheat flour mix.
- Prepare of unbleached white flour.
- Prepare of organic yogurt.
- Prepare of kaniwa seeds (for extra protein profile).
- It's of salt.
- It's of Extra Virgin olive oil.
- Prepare of homemade tomatoe sauce.
- You need of fresh Basil.
- It's of fresh mozzarella cheese in liquid.
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 🍕..
You'll then get the best of both worlds - the melty, gooey Most pizza chefs recommend using whole milk dry mozzarella. Edit, you can try slicing or shredding the wet cheese and let it sit on paper towels for. I used mozzarella that I bought today at a great Italian specialty store in Brooklyn (Caputo Fine Foods) that makes the mozzarella fresh every morning and salts it in a brine right in front of you--amazing. Fresh baked Sourdough smothered in Garlic Infused Olive Oil seasoned with Parmesan Romano Cheese Blend. Fresh baked Sourdough seasoned with a buttery cinnamon sugar blend.
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