A SIMPLE SOURDOUGH PIZZA RECIPE THAT SAVES US MONEY
Before you start reading, if you’re on the market for an enchanted pizza night (& your kids love coloring, word searches or you need a worm sample for school!), grab our ‘Margherita Pizza Day’ guide!
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Throughout the course of my motherhood I have found that feeding kids can be quite stressful. Maybe it’s part of my own upbringing, but there’s always this feeling of ‘Oh no, what will we eat next?!’. Let’s call it ‘worry’. Let’s just say there was some very dry seasons in my childhood and having hungry children can bring back feelings of lack.
Three years ago, I got a sourdough starter & had no idea how to care for it. It never did give me bread and I ended up throwing it out — JAR & ALL, because it smelled quite funky & looked a bit like it wasn’t doing well. I had never seen sourdough starter in real life before and I had only ever watched one video about how to make bread, because I didn’t know sourdough was becoming a ‘thing’. But then — I found Ballerina Farm. AND I BINGED. I bought her sourdough starter kit & the rest is history!
You can find her kit on her site, here.
It was life changing and feeding my family during that season of abundance, felt good. Alas, bread! It was bread for breakfast and then lunch & definitely for dinner.
Since, I’ve found the power of fresh milled grains and have taught sourdough classes and have enjoyed every bit of the journey.
Our latest craze has been pizza! For so many reasons — it’s affordable, everyone eats & it gives the kids a bit of autonomy over there meal. They can decorate their pizzas any which way they desire.
I would like to start milling our pizza dough so that we get all of the nutritional benefits of fresh milled wheat, but we have a hand crank grain mill & it takes a bit of effort to achieve how much flour we need for our big family pizza night.
Speaking of how much flour, let’s dive into the recipe:
We use 1,000-1,500 grams of flour.
This varies depending on what oven we’re using and how many pizzas we plan to make. If we go with the bigger amount of flour (1,500 grams), we’ll refrigerate and save the leftover pizza dough and someone will indulge the next day.
We use 700-1,100 grams of water. The water content varies because I am never using the same consistency of flour. The truth, all-purpose flour needs less water & bread or pizza flour needs a bit more. I often go for consistency. The same consistency as my bread recipe (sticky, but not soupy — ingredients are all combined, with no signs of excess flour).
We use 24-30 grams of salt (depending on how much flour)
20-60 grams of olive oil. The more olive oil that’s used the softer the pizza dough.
& a dollop of honey.
SIMPLIFIED RECIPE:
1,000G OF FLOUR (MAKES ~5 10’ PIZZAS)
700G WATER (ADJUST TO GET DESIRED DOUGH CONSISTENCY)
20G OLIVE OIL
24G SALT
1 T OF HONEY
Enjoy!
