Barbeque Chicken Pizza with Sourdough Crust
This pizza was the end result of several previous days of trial and errors from SalsaLady’s sourdough starter event. After a bit of help from Pepperfish and Ashen, we were able to determine that my closer proximity to the ocean in a humid environment could be potentially interfering with my sourdough starter’s ability to rise. With the suggested addition of baking powder and baking soda to the otherwise standard sourdough recipe, I was pleased to see a slight rise in my dough compared to previous attempts. It probably doesn’t taste as good this way, but I had to do what needed doing. I didn't take the sourdough starter out of the refrigerator and feed it for a day or two before the contest-since I only just found out recently there was a new TD yesterday. So there probably would have been a lot more holes in the dough had I done this beforehand. I added some foil on the bottom of my pizza plate to prevent olive oil dripping down into the oven-a problem I had on a previous attempt. The barbeque chicken pizza itself was comprised of some Sweet Baby Ray’s BBQ sauce (made extra hot in a blender with some vintage dried Devil’s Brain PL), some onion, some goat cheese, and some Monterey jack with a parmesan dust. Why goat cheese you ask? Well, it’s what I had on hand that day. Originally I wanted to use pepperoncini too, but due to the multiple failed attempts in a previous week, I ate them. And they were delicious. And this was too.
1 cup Unfed Sourdough Starter (2 week old approximately, last feeding was 1-8-8)
2 ½ cup AP Flour mix (with some Rye and Whole Wheat thrown in)
½ cup water (approx. 106 degrees)
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
A few extra teaspoons of flour mix for good luck
Goat Cheese with Sun-dried tomatoes
Monterey Jack cheese
Extra-virgin Olive oil
2 sweet onion
Sweet Baby Ray’s Barbeque sauce
Dried Devil’s Brain (Pepper Lover)
1 egg yolk (for crust egg wash)
To make Pizza dough:
*I borrowed a King Arthur pizza dough recipe here. I think if I had fed the starter before adding to recipe I would have gotten best airhole results, but I still saw a bit of a rise regardless so let’s call that a win for baking soda and/or baking powder. In the future, I would like to experiment and see where a good minimum amount of BKP and BKS to induce a dough rise lies--without sacrificing taste. Since I was just guessing at ratios here.*
- To a bowl, add 2 ½ cup AP flour mix, 1 teaspoon salt, ½ teaspoon baking powder, and ½ teaspoon baking soda.
- Whisk all above well, then add ½ cup warm water and 1 cup unfed sourdough starter
- Combine all, then hand knead in bowl for about 10 minutes or so or until elastic and stretchy.
- Return dough to bowl and add some EV olive oil-just enough to coat ball.
- Let rise 4 hours and check edges to see if crust springs back. If not, re-cover and let rise additional 15 minutes. Keep checking to see if springiness occurs after every 15 minutes. In my case, I was seeing a noticeable reduction in springiness after about 45 minutes, but it was a bit late, so I left the pizza crust on the counter overnight covered with a damp tea towel.
- Pre-slice and soak goat cheese in a bit of milk overnight to soften a bit.
- Pre-cook all pizza toppings and refrigerate overnight. Remove from cold somewhat prior to use.
- Preheat oven here to 450 degrees.
- In a bowl, separate one egg yolk from egg white, and whisk yolk with 1 tablespoon water.
- Coat the edges and top of pizza crust with egg wash.
- Top your pizza with prepared sauce and toppings, but no cheese at this point.
- Place pizza crust in oven to pre-bake for 10 minutes. This helps the dough get done more, but also to evaporate water from the toppings like the sauce to keep the dough from being soggy.
- After ten minutes has elapsed, temporarily remove pizza from oven and dust with parmesan cheese. Add goat cheese slices, then shredded Monterey jack cheese.
- Coat edges and side of pizza crust again with egg wash, then return to oven for 7 minutes. This time, turn broiler on High.
- Remove from oven and check your crust color. Egg wash a third time, and adjust your oven’s heat up to 550 degrees with broiler on high.
- Continue cooking pizza for about 2 minutes and 30 seconds.
- Remove pizza from oven and let cool slightly. Sharpen your pizza cutter, and then slice.