Fresh mozzarella Basil sourdough pizza. Alternate the slices of tomato and mozzarella on top of the sauce. With a make-ahead dough and a simple sauce, this pizza is an option any night of the week. Just make the dough in the morning; then shape it an hour before you're ready to eat.

Ingredients of Fresh mozzarella Basil sourdough pizza

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

This pizza is very rustic, and very similar to true pizza, in Italy. The fresh ingredients are essential to how good this is. Fresh mozzarella Basil sourdough pizza This is not your ordinary restaurant style mozzarella Basil pizza. It's homemade from scratch using the best ingredients that you can impossible get from profit driven restaurants.

Fresh mozzarella Basil sourdough pizza instructions

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 🍕..

The crust is made from freshly milled organic spelt and red hard spring wheat berries and sourdough fermented for six hours. Tomato-Basil Pizza Made with Pesto: Smear the pesto over half of the pizza dough and sprinkle some kosher salt over it. Slice the mozzarella thin enough to cover the pizza thoroughly. Next, lay thin slices of Roma tomatoes over the mozzarella. Add the salt and flour and stir until a soft dough forms.