Sourdough Pizza Bread Recipe | A wonderful and easy snack

• Toast the pine nuts on a pan on medium heat until they take a bit of color
  30 g pine nuts
• Add all ingredients in a food processor and process until smooth.
  3 handfuls basil leaves, 2 cloves garlic, 45 g parmesan, 45 ml extra virgin olive oil
• Season to taste with salt and pepper.
  salt, pepper

Make mayo

• Add the 2 egg yolks to a mini chopper.
• While processing add 4 tablespoons of neutral oil
  2 egg yolks, 4 tablespoon neutral oil

Make caesar sauce

• Add everything else to the mini chopper processor and process until smooth.
  1 anchovy filet, 1 tsp dijon mustard, 1 tsp Worcestershire sauce, 2 tablespoon lemon juice, 2 cloves garlic, 45 g parmigiano reggiano
• Season to taste with salt and pepper.
  salt, pepper

• In a medium saucepan, heat a swig of olive oil.
• Sweat the garlic and onions until translucent. About 3-4 minutes.
  4 cloves garlic, 1 onion
• Add the tomato purée and chopped tomatoes and stir.
• Add the remaining ingredients and let simmer for at least 30 minutes.
  4 cloves garlic, 70 grams tomato purée, 1 can chopped tomatoes, 2 tablespoon balsamic vinegar, 1 tsp table sugar
• Season to taste with salt, pepper, and balsamic vinegar.
  ½ dl extra virgin olive oil

Mix the dough

• To a medium bowl add: 667g bread flour, 74g semolina flour, 15g diastatic malt powder and 18g salt.
  557 g bread flour, 74 g semolina flour, 15 g diastatic malt powder, 18 g salt
• Mix everything until it’s completely combined.
• Then add: 148g sourdough starter, fed and grown to its peak, and 456g water.
  148 g sourdough starter, 456 g water
• Mix the dough until you've hydrated all of the flour. Because the hydration is relatively low, you may have to knead it.
• Put the dough back in the bowl. Pour 22g extra virgin olive oil over top. Cover it and leave it to rest for an hour to develop the gluten.
  22 g extra virgin olive oil

Bulk fermentation

• Perform a set of stretch and folds every 30 minutes.

Prepare the inclusions

• Put a whole can of tomatoes in a mini chopper. I used a 400g can, about 14 ounces, but you'll need less. If you make the marinara sauce, you can take 60 grams from that.
• Season with salt. Process it until it’s smooth. Put in a small bowl until you need it.
• Put a bit of oil in a pan and heat it to medium heat. Add a bunch of baby spinach and put a lid on top. Stir once in a while.
• When they’re wilted but still lush looking, season with some salt and add to a bowl until you need them.
• Take two delicious boiled Italian ham pieces, also known as Prosciutto Cotto. First, cut them into thin strips. Then make those strips smaller by cutting the other way. Add to a small bowl until you need them.

Bulk fermentation, cont'd

• After the third set of stretch and folds, perform a windowpane test to check the gluten development.
• If the dough tears, put the dough away for 30 minutes, then do another set of stretch and folds.
• Then add the dough to a medium Cambro container or similar. Level the top of the dough with a wet hand.
• Mark where the top of the dough is and mark where the dough will have grown 25%.
• Cover the dough and put it somewhere warm. I have my Brod & Taylor proofer set to 30°C/86°F.

Divide & pre-shape

• When the dough has grown 25%, divide it into two equally sized pieces.
• Then pre-shape the two doughs into a loose ball each. Let the dough rest uncovered on the kitchen counter for 20 minutes.

Final shaping

• Be sure to flour the dough, so it doesn’t stick to the table and your rolling pin. Use the pan as a guide to how wide the dough should be.
• Roll out a dough ball to be as wide as your pan and about 3-4 times longer. Tug on the corners to make the dough into a rectangle.
• Add a thin layer of tomato sauce to the dough. Be sure to leave a border, so it doesn’t run out during baking.
  60 gram tomato sauce
• Add a layer of grated mozzarella cheese. Spread out some wilted baby spinach, and then add some ham.
  60 gram wilted baby spinach, 60 gram mozzarella cheese, 2 slices Italian ham
• Then roll up the dough, don’t make it too tight. Seal both ends so that stuff won't run out during baking.
• Spray the bread pan with non-stick baking spray and add the rolled dough.
• Shape the other bread the same way.
• Put the pans into zip-lock bags and put them in the fridge. For at least 8 hours, but up to 48 hours.

Bake the bread

• Boil a kettle of water. Take the pans from the fridge and remove them from the zip-lock bags.
• Add the pans to the oven. Pour the kettle of water into the pan.
• Close the oven door and bake for 20 minutes. When the 20 minutes are up, remove the steaming pan.
• Turn down the heat to 230°C/450°F.
• If the bread is getting to be a bit dark on the top, you can cover with aluminum foil. Then bake for another 25 minutes.
• When the bread is done, grab the pans from the oven.
• Put them on a wire rack to cool a bit. After 10 minutes, remove them from the pans.
• The bread is now ready to serve.