Grilled Peach Pizza on Sourdough Crust

One of Kristen & Joe’s favorite ways to enjoy summer is using their outdoor brick pizza oven. They love to gather their friends, spoiling them with a fresh recipe created and handmade by Joe. The process brings them joy from start to finish. Joe has spent the past 6 months perfecting his sourdough recipe, and just in time for summer! I can’t think of anything that screams summer more than grilled peaches! Watching the faces of those they love as they take their first bite, enjoying every tiny burst of flavor, is just the best! The laughter, the sweet conversations, and the community that eating together brings is a gift. The grilled peaches give off a delicious caramelized and juicy flavor that is balanced beautifully with fresh ricotta and coppa! Drizzle a little balsamic glaze on top and you have the best summer flavor combination!

Enjoy!

Pizza styled on our Ripple Charcoal Serving Platter.

sourDOUGH Pizza RECIPE

YIELD: 6, 12 INCH PIZZAS

INGREDIENTS

Main Dough

· 878g Caputo 00 Pizza Flour
· 528g Water (warm, not hot)
· 19g Salt

Levain

47g Water
47g Flour (Caputo 00)
47g Ripe Sourdough Starter

INSTRUCTIONS

Step 1 - Levain

Mix the Levain in a small glass jar with plenty of room for it to double. Cover the jar and let it ripen for 2-3 hours in a warm place. I like to use a cold oven with the light on.

Step 2 - Mix Dough

Mix Flour, Water, Ripe Levain (from step 1), and Salt in a stand mixer. Start at slow speed until the ingredients have come together, then bump it up to medium speed and knead for 5-6 min until the dough becomes smooth.

Step 3 - Bulk Fermintation

Let the dough rest covered in the mixing bowl for 3-4 hours at room temp. You should start to see some bubbles forming in the dough, but it likely won’t fully double in size.

Step 4 - Divide and Shape Balls

Lightly cover your workstation in flour. Pour the dough out and divide it into 6 - 260g dough balls. Shape the dough into balls leaving no seams. Place into sealed containers and refrigerate overnight, or up to 3 days before use.

Grilled Peach PIZZA

INGREDIENTS

Grated Parmesan Cheese
Ricotta Cheese
Coppa
Sliced and Grilled Peaches
Olive Oil
Dried Oregano
Balsamic Glaze

PREPARATION

Step 1

Remove the dough from the fridge a few hours before you plan to cook. Stretch the dough as thin as you like your crust to be. Spread a thin layer of Olive Oil as the base. Next, top with Grated Parmesan, Coppa, Ricotta, Sliced and Grilled Peaches, and a sprinkling of Oregano.

Step 2

Bake in a pizza oven at around 700 to 800 degrees F for best results. If you don't have a pizza oven you can bake on the top rack at the max temp (usually 500 degrees F) in your conventional oven.

Step 3

Drizzle with Balsamic Glaze and eat!

Photos by Meredith Brockington. Words by Angie Elder.