One of the bottles I received was a Valdobbiadene Superiore DOCG Brut from Anna Spinato.* This is a single-varietal, 100% Glera from the Valdobbiadene Hills of the Veneto where the grapes were harvested by hand.
In the glass, this pours a brilliant sunny straw color with a heavy froth and dense streams of fine perlage. On the nose, I noted crisp green apples aromas of yeast. On the palate, the wine has a pronounced citrus that balances the brioche flavor.
But that yeastiness had me thinking about homemade pizzas. We have hand-stretched pizzas at least once a week, made with my sourdough starter. We all do, however, like different toppings on our pizzas.
My oldest likes, at least, ham and pineapple. This time I added smashed potatoes to it.
My youngest is a carnivore purist. He likes his pizzas with meat. In this case, I had salami and pepperoni.
Jake will eat any kind of pizza though he seems to like fresh mozzarella, tomatoes, and basil the best.
And I am more of a vegetable-bin kinda gal. This time I had some roasted delicata squash and other veggies.
Because this recipe yields six pizzas, we usually start to top the pizzas randomly as the evening goes on.
makes six 8" pizzas (easily halved, but we love our pizza and having leftovers)
- 1 cup sourdough starter, unfed/discard
- 1 cup sourdough starter, recently fed (within 8 hours)
- 1 cup warm water
- 1 teaspoon active dry yeast
- 2 teaspoons salt
- 5 cups flour plus more for kneading
- oil for the bowl
- crushed or diced tomatoes
- fresh tomatoes (I used halved cherry tomatoes)
- fresh mozzarella
- freshly ground salt
- freshly ground pepper
- fresh basil
- sautéed mushrooms (I used a combination of shiitake, oyster, and yellow oyster mushrooms)
- ham and/or prosciutto
- salami and/or pepperoni
Place starters and water into a large mixing bowl. Stir gently to get rid of any lumps from the unfed starter; mine is always a thick lump. Spoon the yeast over the top and let bloom for 10 minutes. Add in the flour and salt. Use a wooden spoon to combine to a shaggy dough like the photo above.
*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.