One of the best parts about living in the Bridge District is being able to attend exclusive resident events! This past weekend our resident baker, Daniel Stephan, from Niche Bread and Co taught a workshop on how to make authentic sourdough pizza. We had an incredible turn out and residents from all over The Bridge District attended!
Wine was graciously provided by Casino Mine Ranch and our residents stuck around sipping and snacking after the workshop. This event perfectly captured what the Bridge District is all about, cultivating community!
If you’re bummed you missed out on this event don’t worry – rumor has it that pizza + wine night will be making a comeback in the near future due to popular demand!
#TBDLife #LiveAtTBD #TheFoundry
For those who were unable to attend please scroll below to view the recipe provided to us by Daniel Stephan, from Niche Bread and Co.
- 2 28 oz cans Bianco di Napoli whole tomatoes
- 4 thin slices of garlic (slices, not cloves)
- 1/4 tsp salt
- 2 tbsp olive oil
Strain tomatoes reserving liquid for a future use. Transfer whole tomatoes to a food processor or blender. Pulse until chunky. Add in garlic, salt and olive oil and pulse until desired consistency is reached. Let sit at least an hour before use. Can refrigerate for 3-4 days.
Pizza Dough (makes 2)
- 200g 00 flour
- 85g red winter wheat flour
- 32g whole wheat flour
- 212g water
- 9g salt
- 47g mature liquid starter
In a stand mixer, add all but 50g of water to the bowl. Add starter and mix with your hands until the starter is broken up. Attach dough hook. Add all flours and salt. Turn mixer to lowest speed until flour begins getting incorporated and then turn speed a couple notches. You want all of the flour to be incorporated and mix until the dough looks like a shaggy mess. Begin slowly adding the remaining 50g of water. Mix for another 5-6 minutes.
Transfer the dough to a thick lined bowl or container (one with a lid preferably). This is the beginning of the bulk fermentation. Every 30 minutes for 1 1/2 hours perform a set of stretches and folds. The dough will begin to become more stiff and resilient. Leave alone for another 1 ½ hours. Get a large bowl or another thick line container with a lid and rub the inside with olive oil.
Transfer dough to oiled container/bowl. Put in the fridge overnight.The next day, remove dough from the fridge and dump onto a clean work space.
Cut into two equal pieces of dough. Form each dough into tight balls. Place onto a baking sheet and cover with a towel. Let rest at room temperature for about four hours.
Pre heat oven to highest temperature with baking stone inside. After four hours take one dough ball and sprinkle the top with flour. Flip onto a work surface with flour side down. Flour otherside. Shape dough into a circle starting in the middle and stretching to the edges. Be careful not to deflate the edges.
Transfer to a pizza peel that is covered with some parchment paper. Add sauce and whatever toppings you’d like. Carefully transfer parchment and pizza to the baking stone. Bake until desired doneness. Rotate every few minutes for even cooking.