Sourdough broccoli pizza
Binging with Babish · ♥ 102K likes · 2.7M views · 7 min video
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Ingredients
Method
Techniques
Reconstitute a dried sourdough starter packet with a little water, feed with a little flour, keep covered in plastic wrap and feed daily for five days.
Reviving a dried sourdough starter
- 227 g San Francisco sourdough starter
- 350 g bread flour
- 2 tbsp sugar
- 180 g ice water
Pulse the bread flour and sugar in a food processor; with the machine running add the ice water, then the starter, and process about 30 seconds until evenly combined. Rest 10 minutes.
Food processor sourdough dough
- 1 tbsp olive oil
- 1½ tsp kosher salt
Add the olive oil and kosher salt, cover and process a full 60 seconds for gluten development.
Knead briefly on a lightly oiled counter to remove dry spots, form a ball, and refrigerate in an oiled container 12 to 24 hours (optional, for flavor).
- flour
Divide in two, roll each into a taut ball, and proof in a generously floured container at room temperature for two hours.
Preheat a pizza stone or steel on the top rack at 500F for one hour.
- broccoli
Cut the broccoli into florets and thinly slice some of the stem; steam about four minutes until tender crisp, then shock in an ice water bath and dab dry.
Flour the worktop and both sides of a dough ball; pat out from the center to about six inches, then stretch knuckle over knuckle to about 14 inches, thicker at the rim. Transfer to a floured peel.
- 1 tbsp olive oil
- 1 clove garlic
Brush with olive oil mixed with a crushed clove of garlic, cover generously with mozzarella, and top with the broccoli broken into bite-sized bits.
- shredded full-fat low-moisture mozzarella cheese
Bake on the stone 12 to 15 minutes, rotating for even browning; cool two to three minutes before slicing.
- garlic cloves
- olive oil
- kosher salt
- black pepper
- 2 whole dry spicy chilies
- 1 whole bay leaf
Variation: for garlic confit, cover garlic cloves with olive oil in a small saucepan with salt, black pepper, dried chilies and a bay leaf; hold at a bare simmer over the lowest heat about half an hour until completely soft; cool.
- 2 tbsp butter
- 2 tbsp flour
- 1 cup cold milk
- white pepper
- nutmeg
- kosher salt
Variation: for bechamel, melt the butter, whisk in the flour and cook until lump-free and the raw flour smell has gone; add the cold milk a splash at a time, smoothing between additions; cook about five minutes and season with white pepper, nutmeg and salt.
- broccoli rabe
- olive oil
Variation: trim the broccoli rabe, cut bite-sized, saute briefly in olive oil over medium-high heat, and finish with a squeeze of lemon juice to offset its bitterness.
- lemon juice
- parmesan
Variation: stretch the second dough, brush with the confit oil and crush the confit garlic over; spread the bechamel (easier done first), arrange the rabe, cover with mozzarella and grated parmesan; bake 12 to 15 minutes, rotating.