How-To | FC Sourdough Pizza
By now you likely know that we’ve started selling our very own sourdough pizza dough! (Buy it online here.) Made with high hydration for maximum stretch, and a bit of red fife, we give this dough a long ferment to allow for tangy flavour and big bubbles.
We created a video showing how we shape and bake our pizzas, so you can make your own delicious pies at home.
Some tips:
be generous with flouring your shaping surface and your dough! Better too much than too little, since even a bit of sticking to the peel can ruin the whole pizza
use the highest heat that your oven reaches - we set ours at 500 and give plenty of time for it to heat up, at least half an hour
use a surface that retains heat well and distributes heat evenly, such as a hearth stone or a steel (don’t have either? Use the backside of your biggest cast iron pan.)
use fewer toppings than you think you need, especially if your crust is thin, or else you’ll lose them all when you pick up your slice
Some favourite topping combinations:
white sauce + mushrooms + breadcrumbs on top (broiled just for a half a minute after the pizza is cooked)
cheeseburger pizza (cheddar cheese + ground beef + pickles + thinly sliced iceberg lettuce and home made Big Mac sauce on top)
sauce (this sauce is our favourite) + every cheese in your fridge