Rustic Sourdough Pizza
Madeleine Landley- 1 sheet
- 30 min
- 2 hours 40 minutes
Rustic sourdough pizza – a recipe for making both the dough and the toppings.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.54/5
468 VotesHere's how:
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1
Heat the water to 20 °C. Add the oil and crumble in the yeast, then add the sourdough starter. Stir in the flour and salt, then knead the dough for a few minutes. Let it rise for about 75 minutes.
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2
Then roll out the dough and let it rise for another 30–45 minutes, covered with a baking cloth.
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3
Add butter and minced garlic to a saucepan. Once the garlic has browned, add the crushed tomatoes, apple cider vinegar, and spices. Then let it simmer, covered.
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4
If you're using a baking stone, heat it slowly to 250 °C. Slice all the ingredients and arrange them on the pizza dough, with the tomato sauce on the bottom.
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5
Lower the heat to 225° C and bake the pizza for about 15 minutes. Remove it from the oven, then sprinkle the arugula on top.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Pizza Dough
- 12 g (1/4 packet) KronJäst for Bread, fresh
- 100 g (2/3 of a bag) KronJäst Rye Sourdough
- 300 g (3 dl) water
- 240 g (about 4 dl) all-purpose flour
- 40 g (3 tbsp) olive oil
- 180–240 g (about 3–4 dl) rye flour
- 9 g (1.5 tsp) salt
Tomato Sauce
- 1 clove of garlic
- 2 cans of crushed tomatoes
- 1 tsp apple cider vinegar
- salt, pepper, oregano
Filling
- 290 g (1 can) whole button mushrooms
- 120 g sliced salami, chili
- 1 bell pepper
- 250 g (2 packages) mozzarella
- 1 red onion
- 40 g arugula
The recipe comes from
kronjast.se
