Sourdough Dessert Pizza {Low FODMAP}

Apr 23, 2020 | Dessert, Pizza, Recipes, Sourdough

Sourdough Dessert Pizza Recipe | Go Messy or Go Hungry

If you follow me on Instagram, you’ve been seeing a lot more homemade pizzas lately. What with our current shelter-in-place situation, it’s not like I’ve got anything else to do or anywhere else to go (my usual deterrent for making sourdough, since it’s a bit of a time consuming process). But what better way to fill time than tending to sourdough right?!

Sourdough Dessert Pizza Recipe | Go Messy or Go Hungry

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Plus, we moved into a new place with a gas oven. Which I LOVE for most things because it heats up in no time at all. But it’s proven a little tricky for cooking my wannabe Neapolitan-style pizzas. The name of the game is to get the oven as hot as possible to mimic the 900° wood-fired ovens in true pizzarias. In our electric oven, that meant heating our baking steel up to 500° for an hour just below the top heating element, and then broiling the pizza until the crust was just beginning to brown on the top and bottom.

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Sourdough Dessert Pizza Recipe | Go Messy or Go Hungry

But in our gas oven, the flame is on the bottom, and so the broiler is in a compartment below the oven (that area that’s usually a drawer for baking sheets with an electric oven). Initially I thought it’d be even better (fire!), but it’s been hard to get the baking steel hot enough for some reason, leaving us with pizza that’s v done on top and not so much on bottom.

Sourdough Dessert Pizza Recipe | Go Messy or Go Hungry

So we’re going to have to “suffer” through some experiments while I figure out this new oven situation (read: the only suffering that has occured was waiting for the pizza to be ready to eat 😂)

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Update: we figured it out! I’ve updated the directions below to include a variation for gas ovens, but basically we heat up the baking steel at 500° inside the oven, and heat up a pizza stone inside the broiler drawer thing. We bake the pizza for 4-5 mins in the oven (on the baking steel) — this gets the bottom nice and spotted. Then we move it to the broiler drawer and cook for another 3-4 mins under the broiler (on the stone, but you could totally use a normal baking sheet here) to get the top nice and done!

Sourdough Dessert Pizza Recipe | Go Messy or Go Hungry

A few weekends ago, I made up our usual dough for makes two pizzas, and Marc had the idea to turn one of them into a dessert pizza. Now, in my mind, “dessert pizza” conjures up images of a crumbly cracker crust topped with fruit slices and that sweet cream cheese frosting stuff — not my fave. But Marc was apparently envisioning the Godfather’s version of dessert pizza — “no, like cinnamon roll topping, but on a pizza” were his instructions — and since I’ve already proven that sourdough cinnamon rolls are fantastically delicious, we decided to go for it!

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Sourdough Dessert Pizza Recipe | Go Messy or Go Hungry

This dessert pizza did not disappoint. I mean how could it, with that carmelized-almost-burnty sugar, butter, and cinnamon topping?! I sort of screwed up the when shaping the pizza dough and it accidentally got folder over itself, but I think in the end it turned out for the best to have the dough a little thicker than what I normally do for savory pizzas. I’d even venture to recommend keeping the dough thicker (gotta love those happy accidents)!

Update #2: We made this again and I purposefully kept the dough thicker. You can see in the pictures that it got so nice and bubbly inside. Definitely the way to go here!

Sourdough Dessert Pizza

Yield | 2 10-12 inch pizzas
Notes
Recipe based on sourdough pizza from The Perfect Loaf.
Supplies
  • Baking steel (I have the ¼ inch) and/or pizza stone (we have this one)
  • Pizza peel (14x16 in blade, 24 in overall length)
  • Parchment paper
  • Spray bottle of water
 
This recipe makes enough dough for two pizzas. I'd recommend making one savory and one dessert (see my sourdough pizza recipe for savory topping ideas), but if you want to make two dessert pizzas, I'd double the cinnamon topping and maple glaze ingredients.
Timing: I've included timing recommendations for each step, but feel free to adjust if needed. The timing can be quite flexible — see this post for ideas on where and how to adjust to your needs.
Flour: I buy Caputo "tipo 00" chef's flour from Whole Foods. If you don't have access to a 00 flour, you can definitely use a regular all-purpose white wheat flour, or a mix or bread and all-purpose flour (for the protein content).
Starter: I suggest you create your starter following these directions, and maintain it following these. You want your starter to be at its peak when you use it for this recipe (peak = when you would normally feed it.). If your starter is at its peak before you need to use it, you can make an intermediate build that will be ready in a few hours. Just add 50g water at 90°F, 50g flour (25g white and 25g whole wheat), and 50g starter to a separate jar, and it should be ready in about 2-3 hours.

Ingredients

Dough

  • 427.5 grams "tipo 00" white flour (see notes)
  • 48 grams whole wheat flour
  • 318 grams water at room temp
  • 13.5 grams salt
  • 70.5 grams mature sourdough starter (see notes)

Cinnamon Topping

  • 3 tablespoons butter or coconut oil softened
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon

Maple Glaze

  • 1 tablespoon butter
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • ½ tablespoon maple syrup
  • ½-1 teaspoon water

Directions

Mix dough (30 mins) — 5:00 PM

  • Add the flours, water, salt, and starter to a large bowl. Mix with a spoon until the liquid is incorporated and the dough is too stiff to mix anymore. Dump everything out on the counter and mix with your hands until all the crumbs have been incorporated.
  • Slap & fold the dough on your counter for 5-7 minutes, or stretch and fold the dough until it's strong and resists stretching.

Bulk Fermentation + stretch & fold (2.5 hrs) — 5:15 – 7:45 PM

  • Place dough in a clean bowl, cover with a towel, and place somewhere warm (75-77°F). Every 30 minutes, stretch & fold the dough (each way — top, bottom, left, and right). If the dough is stiff and resists stretching after the third time, let it rest the remaining time. If it's still very stretchy, do a fourth stretch & fold.

Shape & refrigerate (overnight) — 8:00 PM

  • After the 2.5 hours are up, dump the dough onto your counter and shape into a boule. You can sort of spin the dough on the counter, and then pull it slightly toward you to create tension — you want it to get nice & taut.
  • Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight.

Divide & ball (30 mins) — 12:00 PM next day

  • Remove the dough from the refrigerator and dump onto the counter. Start by tucking the dough into itself. Then pinch the bottom and turn the ball in your hands, turning and pinching until it forms a very tight ball. Finally, spin the ball on the counter again and then pull it a few times toward your body to make sure there are no seams. See this video for a better idea.
  • Transfer the dough to a lightly oiled pan or sheet (something with higher walls works best — I use a pie pan) and cover with plastic wrap.

PROOF (6 HRS) — 12:30 – 6:30 PM

  • Place the dough somewhere warm (75-77°F) to proof for 6 hours. When it's done, the dough should have relaxed from the tight ball shape and should be soft to touch.
  • You can either bake the dough now or place it in the refrigerator for several hours to overnight.

Preheat oven (1 hr) — 5:30 PM

  • An hour before you plan to eat, preheat your oven to 550°F or as hot as it will go. (Preheating for this long ensures that your oven temperature is stable and that your steel or stone have gathered a lot of heat.) If you have an electric oven, place your baking steel or stone (steel is highly recommended!) in the oven a few rungs down from the top. If you have a gas oven with the flame on the bottom and the broiler in a drawer below the oven, place the baking steel in the oven a rung or two above the BOTTOM of the oven. Then, place a second baking stone or other baking surface in the broiler drawer (we use the middle rung).
  • 30 minutes before you bake the pizza, place the entire proofing pan (dough, plastic, and all) into the refrigerator. Having slightly cool dough makes it so much easier to shape.

Prepare toppings

  • Meanwhile, prepare the cinnamon topping and glaze. Soften 3 tablespoons butter in the microwave (don't melt it all the way) in a small bowl. Add in brown sugar and cinnamon and stir to combine. Set aside.
  • For the maple glaze, melt 1 tablespoon butter in the microwave (melt this one all the way this time) in another small bowl. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.
  • If making a savory pizza as well, gather and prepare any toppings (meat, cheese, etc.) as well.

Shape & Bake (10 mins each) — 6:30 PM

  • Cut two pieces of parchment paper to fit your steel or stone, and get a spray bottle full of water.
  • Remove the proofing pan from the refrigerator. Lightly dust the top of one of the dough balls with flour (I use sticky rice flour for this) and, using a dough scraper, gently remove it from the pan. Place top-side down on your counter. Lightly flour your hands and the top of the dough.
  • Start by creating an indentation around the edge of the crust. Try not to press any gas out of the dough here — you want the bubbles to rise up and get that nice char. Now lift the dough up and, using your fists, gently stretch the dough as you work around, letting gravity help you stretch it to your desired size. I recommend a smaller, thicker size for your dessert pizza, so just one or two fist stretches should do the trick. See this video for a better idea on how to shape the dough.
  • Lay the dough on one piece of parchment paper and adjust so that it's a circle.
  • If you have an electric oven, switch your oven from bake to broil (as high as it can go). (If you have a gas oven, keep it on bake for now.)
  • Spread cinnamon topping around the center of the pizza, leaving a crust along the edge.
  • Using a peel if you have it, slide the parchment paper and dough into the oven, on top of your stone or steel. Grab your spray bottle and lightly mist the dough all around. This helps the dough from drying out and lets the crust rise high. (Totally optional and if you don't have a spray bottle you can skip this step.)
  • If you have an electric oven, bake for 5-10 minutes, rotating once halfway through. (Definitely use the pizza peel for this, and make sure you don't catch the parchment paper on fire...) If you have a gas oven, bake for 4-5 minutes in the oven. Then, turn the broiler on and move the pizza into the broiler drawer for 3-4 more minutes (check the pizza after a few minutes and rotate if needed). The timing totally depends on your oven and desired level of doneness, so you may need to adjust these times!
  • When the pizza is done, remove and transfer to a plate or tray. Allow to mostly cool before drizzling the maple glaze on top (if it's hardened, microwave again for a few seconds). Repeat with the other dough ball, or make a savory pizza.
  • Slice and enjoy!

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