Friday, March 18, 2016

Sourdough Paneer Tikka Pizza





Yum

I am kinda addicted to this sourdough baking and yesterday I felt like trying out some sourdough pizza but I was not able to fine out any recipe that convinced me...  And my search continued till late night... Finally I found out the convincing recipe for my favorite website of cultures for health.

I altered the recipe a tiny bit and here is the results...


Ingredients

1-1/2 cups fresh sourdough starter*
4 to 5 tablespoons oil,
1 teaspoon salt
1-1/4 to 1-3/4 cups flour

 Instructions

Mix together the fresh sourdough starter, one tablespoon of oil, the salt and 1-1/4 cups of flour.

Add more flour, a little at a time, as needed to form a pizza dough consistency.

The amount of flour needed will depend on the hydration level of your sourdough starter (the flour-to-water ratios used when feeding the starter).

Allow the dough to rest for 30 minutes as it will be easier to roll out. (It won't rise significantly)

Preheat the oven to 260C.

Roll the dough out into 1/8" thick circle using a minimum amount of flour to prevent sticking.

Bake the crust for approximately 7 minutes.

Remove the crust from the oven and brush on the remaining oil to prevent the toppings from soaking into the crust and making it soggy.

Reduce the oven temperature to 220C.

Add the sauce and desired toppings and bake the pizza until the crust browns and the cheese melts.

*TIP*

I took 120gms of unfed starter from the fridge in the morning and fed it with 120gms of flour and 120gms of water.
After 10 hours the starter was active and ready to use.

For Topping:

Cottage cheese/paneer cubes
Chilli powder 1 tsp
Garlic powder 1/2 tsp
Onion powder 1/2 tsp
Garam masala 1/4 tsp
Salt to taste

Mix everything together and place it over the base smeared with sauce and half of the cheese sprinkled.

Spread the other half of cheese on the top and bake.