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Birdies Soughdough Pizza Dough

$6.00

Birdies Pizza Dough, made in Nova Scotia

Birdies Bread Co. is a locally owned and operated bakery focusing on naturally-leavened breads, made with locally grown grains. We have a beautiful Austrian stone mill right in the shop which provides the freshest flour possible! The flours we mill in the shop are 100% whole grain, and stone milling preserves all the goodness (like the bran, germ, endosperm) but most importantly, the flavour! Come by the shop to see our gorgeous mill on display.

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SKU WP11668 Categories ,

Description

Note: Your pizza dough is fresh when you pick it up. If you’re not going to use it in 1-3 days, it’s totally fine to freeze it to use at a later time. As it is a sourdough pizza dough, it does not need time to rise at room temperature. Use directly from the fridge, or allow about a half hour rest at room temperature to make the dough slightly easier to work with!

How you prepare your pizza dough will depend on what type of pizza you’d like to make!

If you’re using a pizza stone:

  • This dough is enough to make two medium sized thin crust pizzas, or one nice big one! So if you’d like to make two pizzas, divide your dough in half.
  • Place your pizza stone in the oven and preheat it to 450-500F. Make sure your stone is really nice and hot before you put your pizza on, otherwise you’ll be in pasty/soggy crust territory!
  • Using lots of flour, stretch your dough out gently, just pressing with your fingertips to start, and then pull it gently so that its a pretty even thickness. Don’t use a rolling pin. It’s a very sticky dough, and doesn’t get along well with rolling pins. Also, you don’t want to squish out all those lovely bubbles!
  • Once your dough is a good shape and thickness, pull out your pizza stone, cover it with a generous amount of cornmeal or semolina & place your dough on. Work quickly to add your toppings. Be a little sparing with your toppings so that the crust bakes through nicely & pop it right into the oven as quickly as possible to avoid the stone losing too much of it’s heat.
  • Bake your pizza until it looks slightly golden around the edges. You can also lift up the edge with a spatula or tongs to see if the bottom looks cooked evenly. We love to broil the top for the last few minutes to brown the cheese! Remove the pizza from the stone and onto a cutting board immediately after taking out of the oven to avoid it sticking to the stone.
  • Enjoy! Clearly if your making this type of pizza, you’re already a total pro! And if you’re new to this method, just know, we’ve all made a few duds along the way. And you know what? Who cares!!! You’ve made a delicious thing! Be proud!

If you’re using a pan:

  • This is enough dough for two medium thin crust pizzas, or one nice big one!  So if you’d like to make two pizzas, divide your dough in half.
  • Preheat your oven to 425F-450F.
  • Dust your pan with a generous amount of cornmeal or semolina.
  • Place your dough onto the pan, and  stretch your dough out gently, just pressing with your fingertips to start, and then pull it gently so that its a pretty even thickness. Don’t use a rolling pin. It’s very sticky dough, and doesn’t get along well with rolling pins. And you don’t want to squish out all those lovely bubbles!  If it starts stretching back and pulling away from the edges of the pan, just wait ten minutes for the dough to relax a little, and then you should be able to stretch it a little more. Repeat this process a few times if needed.
  • Add your toppings, but don’t overdo it!
  • Bake until the edges look lightly golden brown. You can lift up the edge with a spatula or tongs to see if the bottom looks evenly cooked as well.
  • Enjoy!! You’ve made a delicious thing! Be Proud!

Ingredients

Unbleached White Flour, Acadia Flour, Rye Flour, Salt **vegan**

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