Ingredients:

  • 400g Bread Flour (High Protein)
  • 100g Whole Wheat or Spelt Flour
  • 350ml Warm Water (90°F)
  • 50g Sourdough Starter
  • 10g Sea Salt
  • 0.25 tsp Instant Yeast
  • 1 cup San Marzano Tomato Puree
  • 8 oz Fresh Buffalo Mozzarella
  • 1 bunch Fresh Basil Leaves
  • 1 tbsp Extra Virgin Olive Oil
  • 2 cups Microgreens or Arugula

Instructions:

  1. Whisk flours. Combine the 400g bread flour and 100g whole wheat in a large bowl.
  2. Mix liquids. Stir the 50g starter and 0.25 tsp yeast into the 350ml warm water until dissolved.
  3. Combine dough. Pour the liquid into the flour and mix by hand until a shaggy mass forms.
  4. Rest period. Let the dough sit for 30 minutes.
  5. Add salt. Fold in the 10g sea salt with a splash of water.
  6. Bulk ferment. Cover and let rise for 1 hour 30 mins.
  7. Shape hearts. Divide the dough, pat into a circle, then pull the bottom into a point and indent the top.
  8. Add toppings. Spread 1 cup tomato puree and tear the 8 oz mozzarella over the surface.
  9. Bake high. Slide onto the preheated stone at 500°F and cook 8 minutes.
  10. Finish fresh. Garnish with fresh basil and 2 cups of microgreens.