In this video, we’re making two easy sourdough pesto pizzas with fresh, homegrown basil and two different sourdough crusts—one for a home oven and one for a wood-fired oven.
Whether you’re a beginner or an artisan baker, you’ll learn step-by-step how to create these delicious pizzas, packed with garden-fresh ingredients and rich, rustic flavours. From crafting the perfect sourdough base to making a fresh pesto sauce using basil from the garden, I'll guide you through it all.
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▼ ▽ PAN PIZZA DOUGH (Quantities may vary slightly from the video)
225g bread flour
75g all-purpose or 00 flour
222g water (Water 1)
24g water (Water 2)
7g olive oil
7g salt
90g levain (sourdough starter)
▼ ▽ WOOD-OVEN PIZZA DOUGH x 4 (Quantities may vary slightly from the video)
327g bread flour
327g 00 flour
405g water (Water 1)
13g water (Water 2)
98g levain (sourdough starter)
17g salt
14g olive oil
▼ ▽TIMESTAMPS
00:00 - Introduction
00:13 - Garden Tour: Growing Basil for Fresh Pesto
01:30 - Prepping Fresh Basil for Pesto
02:29 - Mixing Sourdough Pizza Dough
06:52 - Blanching Basil for Pesto
09:14 - Adding Salt & Oil to Pizza Dough
13:43 - Folding the Sourdough Pizza Dough
15:40 - Making Fresh Basil Pesto
20:28 - Shaping the Sourdough Pizza Dough
23:50 - Cooking Cast Iron Sourdough Pizza
28:20 - Cast Iron Pizza Tasting
29:32 - Cooking Wood-Oven Sourdough Pizza
34:55 - Wood-Oven Pizza Tasting
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