Patrick Ryan’s No Fuss Sourdough Pizza
Patrick Ryan is back with a new recipe video which shows you how to use some of your sourdough starter in a delicious no knead, no fuss sourdough pizza.
Make sure to subscribe to our YouTube channel to keep up to date with all of chef recipe series.
- Strong white flour 500g
- Semolina 50g
- Salt 10g
- Sourdough starter 200g
- Fresh yeast 1g / 1/4 tsp of dried yeast
- Water 325ml
- Olive oil 50ml
- This is a fantastic dough to make. It combines both sourdough starter and the tiniest bit of yeast. The dough has maximum flour due to the long slow fermentation but takes no effort to bring together.
- Make the dough by mixing the flour with the salt, and semolina in a clean bowl. Crumble the yeast into the water and whisk so that it dissolves. Pour the water into the flour along with the olive oil and sourdough starter. Combine all the ingredients to form a rough dough. This dough requires no more than 30 seconds of kneading
- Place the dough into a clean bowl, cover with cling film and place into the fridge to ferment for 24 hours
- Take out the dough and knock it back. Divide the dough into six equal portions. Approximately 200g each. Shape into rounds. Place the dough onto a generously floured baking tray. Cover the dough with a clean tea towel and allow to prove for about 60 to 90 minutes.
- Preheat the oven to its highest setting. Place into the oven a large flat baking tray turned upside down and allow it to heat. You will use the surface of the baking tray to bake your pizza base. If you have a pizza stone, please feel free to use it instead.
- To shape the pizza base. Transfer one of the rolled dough balls to a nicely floured work counter. I suggest using a combination of flour and semolina when shaping the pizza base. Using your fingertips flatten out the dough. Gently moving the dough from one hand to another stretch and shape the dough to the desired size. Alternatively using a rolling pin is no problem, Transfer the pizza base onto a wooden chopping board dusted with semolina. The board will be used to slide the pizza base directly onto the preheated baking tray/pizza stone in your oven.
- Cover the surface of the pizza base with tomato sauce and top the pizza base with your chosen toppings. When ready to bake, place the pizza directly onto the pizza stone by sliding the pizza base from the floured tray onto the pizza stone. Bake for about 4 and half to 5 minutes. Allow to cool slightly, enjoy
Patrick Ryan is the face behind the Firehouse Bakery. Having swapped laws books for chef knives Patrick now spends his days returning bread to its rightful place as King of the table. Having worked throughout Ireland, Australia and the UK Patrick returned home to set up the Firehouse Bakery. Despite the ongoing recession at the time Patrick choose to stage his bread revolution with the opening of his bread school on Heir island off the coast of West Cork.
His message was simple “bread is king” He wanted everyone to have good bread, all the time. And not just good bread, but bread that is good for you, bread that does you and your body good and he will even show you how to make your own.5 years on from what began on an island of 27 people the Firehouse Bakery has grown from strength to strength. Patrick operates an award winning bakery and cafe in Delgany Wicklow where you will find an open plan bakery, a bustling cafe and wood fired oven, His bread can be found in cafe and restaurants throughout Dublin and the bread school on Heir island appears to be always fully booked. Patrick is a founding member of realbread Ireland and is also a Failte Ireland Food Champion and with plans for new and exciting projects Patrick’s bread revolution is only getting started.