Sourdough Pie with Sauerkraut and Chorizo Stew.

Homemade sourdough pizza dough packed with smoky hearty chorizo and sauerkraut stew. Sourdough, chorizo and sauerkraut are all products of fermentation, and foods are full of umami. So these pies are the ultimate combo.

Sourdough is a mixture of flour and water inhabited by a symbiosis of Lactic acid bacteria and yeasts. Billions of bacterias work hard creating an amazing flavour. Another reason why I love sourdough baking, it’s easy to digest.

I happy to share this recipe with my sourdough sisters and brothers. If you are not experienced with sourdough bread baking yet hope to see you soon in our club! This recipe is a fusion, inspired by Italian calzone pizza, my grandma’s Eastern European recipes with sauerkraut and sourdough bread making. Spanish chorizo is my secret ingredient here, just because everything is better with chorizo.

Sourdough Pie with Sauerkraut and Chorizo Stew
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Sourdough Pie with Sauerkraut and Chorizo Stew

Recipe by Leno RegushCourse: Main, Beer snack, Party food, Comfort foodCuisine: Italian, German, Eastern EuropeanDifficulty: medium, for sourdough lovers
Servings

8

servings
Prep time

4

hours 
Cooking time

10

minutes

Fresh sourdough pizza dough packed with smoky hearty chorizo and sauerkraut stew. Sourdough, chorizo and sauerkraut are all products of fermentation, and foods are full of umami. So these pies are the ultimate combo.

Ingredients

  • 160g active sourdough starter

  • 240g water

  • 400g strong bread flour (or “00” flour)

  • olive oil to oil the bowl and hands

  • 10g salt

  • 8 cups sauerkraut stew with chorizo

Directions

  • Make sure your sourdough starter is active, take it out of fridge 2 to 3 days before baking and feed it daily. To check if starter is ready, drop a small spoonful of the starter in a cup of water, if it floats, it’s ready.
  • Mix sourdough starter and water, dissolve the starter into the water. Add the flour and mix until it forms a very shaggy dough. Transfer to ceramic or glass bowl, cover with a wet towel and leave in a warm place for about one hour for autolyse.
  • Transfer the dough to clean wet surface. Sprinkle the dough with salt. Using very wet hands knead the dough for about 5 minutes until it’s nice and soft. Wet your hands if the dough is sticking. Transfer the dough to an oiled ceramic bowl and fold it four times. Complete 5-6 foldings every half hour.
  • Divide the dough into 8 parts, forming ball shape and arrange them into an oiled container with a lid. Let the dough rise slowly overnight in a fridge (12 to 15 hours).
  • Place a pizza stone in the oven and preheat the oven up to 230C.
    Rub your hands with a little olive oil. Carefully take one ball of the dough from container (dough scraper is useful on this stage). Press the dough into a small disc. Hand-stretch the dough to about 20 cm diameter. Place dough to baking paper. On half of each dough circle, add sauerkraut stew
  • Carefully remove one ball of the dough (dough scraper is useful on this stage). Rub hand with olive oil and stretch the dough using your fingers. Place the dough on a piece of parchment paper, spread the sauerkraut stew on half of the dough. Make sure to leave a little room around the edges so you can crimp the pie shut. Then fold the other half of the dough over the toppings and crimp the edges.

  • Bake the pies for about 10 minutes until cooked and golden. Serve warm with a green salad and a glass of refreshing beer. Enjoy!

Notes

  • A wood-fired pizza oven is highly recommended here. A regular oven will work as well, but It can be too dry, I usually spray a little water to the walls of my oven or place a little bowl of water to my oven (remove it at the end to develop crust colour). The steam helps the dough to rise.
  • Pizza flour or Tipo “00” flour gives absolutely amazing taste and texture. I’m using the Divella brand.
  • Hand stretching method gives beautiful air pockets on the edges of the dough.
 

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