Breakfast Pizza

Ingredients

  • 1 pizza ball from pizza dough recipe
  • 1 tablespoon butter, melted (optional)
  • 6 eggs
  • 1 cup grated cheese (I like combo of jack and cheddar)
  • 2 slices of crispy bacon
  • Salt and pepper
  • 1 scallion, chopped

Directions

  1. Pre-heat oven to 475-F.
  2. Press the dough into a 10-12 inch pizza pan or sheet pan.
  3. Spread butter evenly over dough; top with sauce. Poke a few holes with a fork all around pizza.
  4. Place in pre-heated oven and cook until crust is nicely browned.
  5. Meanwhile, scramble eggs into creamy goodness – break all the eggs into a non-stick pan and sit constantly, over low heat until just set.
  6. Remove from oven and top with eggs, cheese, and bacon.
  7. Return pizza to the oven and bake just until the cheese is melted.
  8. Top with scallions.




Sourdough Pancakes

Ingredients

  • 9 oz sourdough starter (fully hydrated at a 60% water/40% flour hydration) (1 cup)
  • 2 tablespoons maple syrup
  • 3 tablespoons neutral oil
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder

Directions

  1. Pre-heat a griddle or cast iron pan.
  2. Mix all ingredients in a bowl.
  3. When griddle is hot, pour 1/4 cup pancake and cook until bubbles appear on top of pancakes, turn over. Cook until golden brown.



Sourdough Pizza Dough

Sourdough Pizza Dough:  Makes 7 – 12” pizzas

Wet Ingredients:

  • 1 cup (240g) active sourdough starter (60% water and 40% bread flour by weight)
  • 1 ¼ cups water
  • 2 tablespoon olive oil
  • 1 tablespoon honey

Dry Ingredients:

  • 4 ½ cups (678g) bread flour (We use King Arthur’s. Sold at Target for a great price)
  • 1 ½ teaspoon salt

Morning: Making the Dough.

  1. I time my sourdough starter feeding such that it is active in the morning when I make the dough and is ready to bake about 10 hours later that same evening.
  2. In a stand mixer with a dough hook attachment, combine all wet ingredients and stir.  Slowly begin adding flour with mixer on low. 
  3. When a batter consistency is reached, add salt.  Continue adding flour.  When dough has formed and is pulling off the sides, stop.  Some flour may be left over.  If the dough is ragged, let it to sit for 10 minutes to allow further hydration of the flour and, if desired, you can knead the dough a few times on a floured surface to help incorporate any dry spots. 
  4. Place dough in a bowl greased with olive oil, cover with plastic wrap and let sit for about 1 hour. 
  5. Turn out dough onto lightly floured surface. Cut into portions about 150 to 170 grams each (or weigh the entire ball of dough and divide by 7).  Form each into a ball with a smooth top by pulling and pinching toward a single point on the ball, which becomes the bottom. 
  6. Place balls (pinched side down) onto a large sheet pan that has been well greased with olive oil (or line the pan with parchment paper and grease the paper.)  
  7. Spray or wipe olive oil on the tops of each ball to prevent plastic wrap from sticking.  Cover with plastic wrap.  Let sit about 10 hours at room temperature.  The balls should expand over the course of the day.

Evening: Baking the Pizzas.

  1. Preheat oven to as hot as it will go (approximately 525F) for 45min to 1 hr.
  2. Gently place a ball of dough, seam side down, on a floured surface, Sprinkle flour lightly on top of the dough ball.  Turn the dough over and generously flour the bottom, using your hand to coat the bottom entirely (this is the trick to getting the pizza on and off the peel and into the oven).  Turn the dough ball back over (so top is up).  Begin to press the center pushing it out and forming the pizza.  Once it’s about 4-6” in diameter, gently pick up and drape over your fists rotating the pizza across your fists. The goal is to stretch out the edges without making the center too thin. If you’re having trouble, you can also just work the pizza flat on the surface stretch out sections of the edge with your fingers. The pizza should be about 12″ or so in diameter. 
  3. Add toppings.  Note, red sauce should be cool when added (if it’s warm or hot, it will melt the dough and make it very difficult to get it to slide off the peel and into the oven). I have better luck making the pizza on the floured cutting board and then scooping it up with my peel than making the pizza on the peel. However, my peel is very thin metal. If you’re having trouble, you can make the pizza on parchment and slide the pizza with the parchment into the oven.  
  4. In my oven at 525F, the pizza takes about 6 minutes to bake.  Look for nice browning of the crust.

Quick and Easy Pizza Sauce Recipe


Overnight Sourdough Waffles

Overnight Sourdough Waffles - Crisp, light, tender and airy, with a hint of tang.
Overnight Sourdough Waffles – Crisp, light, tender, and airy, with a hint of tang. 

Makes 7 waffles

Ingredients

Night before:
  • 2 oz butter (4 tablespoons)
  • 1 cup milk
  • 9 oz sourdough starter (fully hydrated at a 60% water/40% flour hydration) (1 cup)
  • 1 teaspoon salt
  • 1 tablespoon brown sugar, packed
  • 6 oz all purpose flour (1.5 cups)
In the morning:
  • 2 eggs
  • 1/4 teaspoon baking soda

Directions

The night before…

  1. Melt the butter.
  2. Stir in the brown sugar and cold milk and salt.
  3. Add the starter and mix well. Cover and let sit at room temperature 8 hours or overnight.

In the morning…

Start heating a waffle iron.

Add the eggs and baking soda and mix well. Pour 1/2 cup batter into each side of the waffle iron. Mine looks like this.

Makes 3 full and 1 half waffles.