Kew Artisan Sourdough Pizza

We Love Pizza!

We Love Pizza! Especially puffy, bubbly, sourdough pizza.

We've tried, and tasted, a lot of Pizza to find the right one that works for us.

We adapted a recipe from Ken Forkish over in Portland, Oregon.

We feed our sourdough starter, Willow, on Wednesday evening.

Thursday morning we mix the starter with flour, salt and water.

We stretch the dough throughout the day before chilling overnight.

Friday morning we cut and shape into 250g dough balls and deliver to your home.

We will be posting some alternative pizza toppings in the coming weeks for you to try.


Preparing & Shaping Your Dough

When your pizza dough arrives, pop it into the fridge.

Prepare your tomato sauce (we like Mutti) and toppings.

Preheat your oven to 250C (or prep your pizza oven)

Take your pizza doughs out of the fridge about 30-45 mins before using,  to let them get up to room temperature.

To shape your pizza dough, on a lightly floured surface you want to gentle stretch as you turn. Keep about 1cm of the outside nice and airy. If the dough gets too tight, let it rest for a bit to regain elasticity and stretch further.

If you tear the dough just fold together the tear and it will be fine.

As you rotate and stretch, you will end up with a nice circular shape with a puffy edge.


Frying Pan

If you don't have a pizza oven, we like a combination of the frying pan method plus your home oven to get the best results.

Get your frying pan to a moderate heat (if too high, the base will burn), place in your shaped dough and arrange as necessary.

As it's beginning to cook, add your tomato sauce and toppings.

Give it time for the edges to bubble up and the cheese to begin to melt.


Oven and Finish

The base should start to firm up and the edges bubble, so transfer to a hot oven to finish off.

There's no rush, take your time and enjoy.

Buon Appetito!