PIZZA STAR BREAD
A funny way to present pizza: quick and easy pizza star bread to eat as an appetizer (or however you prefer!)
Prep Time 15 minutes
Cook Time 35 minutes
Leavening 2 hours
Total Time 50 minutes
- 500 gr Spelt flour
- 300/320 gr Lukewarm water
- 6 gr Sugar
- a packet Dry yeast (Approximately 7 gr)
- 12 gr Salt
- 12 gr Extra virgin olive oil
For the filling:
- one can Whole peeled San Marzano tomatoes (approximately 400 gr)
- Extra virgin olive oil
- One mozzarella (optional. I've tested both with and without mozzarella)
Combine lukewarm water and dry yeast, let it set aside for 5/10 minutes.
Using a stand mixer (or a bread machine, like I always do), combine flour and sugar (you can use caster sugar or brown sugar). Activate the machine.
Pour the water + yeast mixture, and let absorb.
Add salt and let it combine, finally drizzle in the extra virgin olive oil and let absorb.
Once the dough forms into a ball, let the mixer knead for approximately 15 minutes.
Put your ball into a deep bowl, cover with a lid or plastic and let it raise for 2 hours or until doubled in size.
If you want to use mozzarella:
For the tomato sauce: (you'll have some leftovers)
Let your whole peeled San Marzano tomatoes cook into a pan with salt, oil and oregano for about 10 minutes or until most of the water has evaporated.
If you still have tomatoes chunks, blend with an immersion blender.
IMPORTANT: the sauce must be as thick as possible.
To create the star/snowflake shaped pizza:
Preheat the oven at 200°C (400°F).
Divide the risen dough into three equal pieces.
Onto a floured surf, roll out each piece of dough into 23 centimeters discs.
Spread some tomato sauce and mozzarella onto one circle and add another layer of dough. Add sauce and mozza and the last circle.
NOTE: it's very IMPORTANT that you add flour onto every disc, so it will absorb the excess liquids and the dough will be workable.
Place a round cutter in the center of the circle and cut the dough into 16 wedges (if you watch this, it'll be easier). Gently twist each piece one away from each other 2 or 3 times, then seal pinching the ends.
Brush with extra virgin olive oil and bake for 35 minutes.