Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, fresh mozzarella basil sourdough pizza. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fresh mozzarella Basil sourdough pizza is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Fresh mozzarella Basil sourdough pizza is something which I’ve loved my whole life. They are nice and they look fantastic.

With a make-ahead dough and a simple sauce, this pizza is an option any night of the week. Homemade basil and mozzarella pizza is one of my favorites. The is nothing nicer than the combination of fresh basil and mozzarella.

To begin with this particular recipe, we must prepare a few ingredients. You can have fresh mozzarella basil sourdough pizza using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Fresh mozzarella Basil sourdough pizza:

1. Prepare 1 cup sourdough starter
2. Make ready 1 cup organic spelt and red hard wheat flour mix
3. Take 1 1/2 cup unbleached white flour
4. Take 1/2 cup organic yogurt
5. Prepare 1 tsp kaniwa seeds (for extra protein profile)
6. Get 1/2 tsp salt
7. Prepare 2 Tsp Extra Virgin olive oil
8. Make ready 1 cup homemade tomatoe sauce
9. Take 1 1/2 cup fresh Basil
10. Get 1 lb fresh mozzarella cheese in liquid

How to make Pesto Pizza with Fresh Tomatoes & Mozzarella. We use bottled pesto from the grocery store - it tastes If you liked this recipe, several more pizza recipes, including a Chicago Double-Stuffed Pizza, are in our newly revised "Introduction to Sourdough". 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.

Instructions to make Fresh mozzarella Basil sourdough pizza:

1. Grind spelt and red hard spring wheat into flour in a grain mill.
2. Whisk all wet ingredients (sourdough starter, yogurt) in a large mixing bowl. Add flours, kaniwa seeds,salt.
3. 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.
4. 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.
5. Bake at 420 F for 20 minutes. Slice and enjoy 🍕.

Garlic Infused Olive Oil, Mozzarella, Basil, Roma Tomato. Mix your fresh mozzarella with some cheap, low moisture mozzarella, roughly in equal parts. 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. Toasted sourdough bread has become my new obsession.

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