Homemade Sourdough Pasta (Small Batch)

You’ve made your share of bread and biscuits, pancakes and crackers… but here’s a brand new way to use up that discard: sourdough pasta dough. In fact, it’s so good you might find yourself feeding your starter a little bit extra, just so you have enough left over for a batch. Usually, the bulk of […]

The post Homemade Sourdough Pasta (Small Batch) first appeared on Love and Olive Oil.

You’ve made your share of bread and biscuits, pancakes and crackers… but here’s a brand new way to use up that discard: sourdough pasta dough. In fact, it’s so good you might find yourself feeding your starter a little bit extra, just so you have enough left over for a batch.

Usually, the bulk of the flavor in any pasta dish comes from the sauce. But throw a little bit of your sourdough starter into your pasta dough, and what you’ll get is a uniquely flavorful homemade pasta with a hint of tang that will elevate any recipe.

Closeup, pile of gnochetti sardi homemade sourdough pasta

Seeing as sourdough starter is simply flour and water, it makes sense that any recipe calling for both flour and water could make use of sourdough starter instead.

This holds true for this sourdough pasta dough recipe, which replaces about a third of the flour/water content with sourdough starter. Mixed with a bit of pasta flour and a single egg, the result is a delightfully chewy pasta with a bit of underlying tang that brings worlds of flavor to your favorite pasta sauce.

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Our Favorite Overnight Pizza Dough

No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life. We’ve made dozens of different crust recipes over the years, and this one is our all-time […]

The post Our Favorite Overnight Pizza Dough first appeared on Love and Olive Oil.

No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life.

We’ve made dozens of different crust recipes over the years, and this one is our all-time favorite: an overnight pizza dough recipe that uses what’s called a poolish, or pre-ferment, to develop a lovely depth of flavor without the need for a sourdough starter. It’s thick (but not too thick) and perfectly chewy, with an open, airy crumb and a delightfully crisp bottom.

Overhead wooden cutting board with two sliced pizzas (pepperoni and pizza bianca), with a bowl of sauce

As much as I love sourdough, I find most sourdough pizza crusts too tangy for my tastebuds. But often times recipes using instant yeast are downright flavorless. This pizza dough, however, strikes the perfect balance of flavor and fermentation, and it does so using what’s called a poolish, or pre-ferment, which gives the dough a lovely depth of flavor without the harsh undertones of sourdough.

This post and recipe is really focused the dough: what you put on top of it is up to your personal taste and limited only by your imagination.

Our favorite go-to pizza assembly includes a thin layer of extra thick pizza sauce (recipe coming in a separate post!) plus slices of creamy mozzarella and lots of pepperoni (I have to say, I never used to be a pepperoni person but lately it’s been growing on me). Sometimes we’ll add a sprinkle of parmesan or some fresh basil leaves to finish it off.

If I happen to have fresh chard on hand, this pizza bianca with goat cheese is quite possibly my favorite pizza of all time (just ignore the old crust recipe in that post, ok? This new one is better).

Side view, pepperoni pizza with one slice cut out to show the texture of the crust.

This recipe is scaled and adapted from one of my favorite bread books, Flour, Water, Salt, Yeast. The book actually has four different pizza dough recipes, including a sourdough pizza dough and a same-day pizza dough. But this one, an overnight dough made with a poolish or pre-ferment, has emerged as our favorite. I’ve scaled it down, as the original makes 6 balls of dough and frankly, I don’t have a container big enough for that much dough.

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Peach & Thyme Focaccia Bread

Soft and yeasty and dimpled with slices of fresh peach and a sprinkle of fresh thyme, this homemade focaccia bread will transport you straight to Italy. A good basic focaccia is ripe for countless topping variations, and this summer peach and thyme version is no exception. The perfection of the roasted fruit paired with the […]

Soft and yeasty and dimpled with slices of fresh peach and a sprinkle of fresh thyme, this homemade focaccia bread will transport you straight to Italy.

A good basic focaccia is ripe for countless topping variations, and this summer peach and thyme version is no exception. The perfection of the roasted fruit paired with the fresh herbs and yeasty bread is simply flawless.

Peach & Thyme Focaccia Bread on a marble background cut into slices

Good, authentic focaccia is light, airy and yeasty, crispy around the edges but soft and pillowy in the middle. The characteristic dimples serve as vessels to collect the salt and oil, infusing the bread with intense flavor (and yet, no oiliness, despite the sheer amount of oil that is used).

This recipe is nearly identical to my Potato & Rosemary Focaccia Bread, although I did swap out some of the 00 for a fine semolina flour just for a bit of variation in texture and taste.

Peach & Fresh Herb Focaccia Bread being dipped into a dish of olive oil and balsamic.

We served this peach focaccia bread with a dish of olive oil, drizzled with balsamic vinegar and sprinkled with salt and freshly ground pepper. I think the balsamic works especially well with the flavors of this bread.

Or, better yet, serve it with warm goat cheese or whipped feta and a drizzle of honey. Hello.

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