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Sourdough Tipo 00 Pizza with Fig Jam and Caramelized Onions
Usually I add anywhere from 15-50% whole grain flour to my pizza dough, but for these toppings, I wanted to try a sourdough pizza dough made entirely of tipo 00 strong flour. This super fine strong flour is milled from dark northern spring wheat grown in volcanic soil, and the dough is an absolute treat to work. It is so silky and supple and the finished product is delicious. The crust is crispier, airier, and more tender than anything you’ve probably tried before. Of course, good fermentation and a hot oven stone are also crucial so we’ll give written and photo guidance on those components as well.
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Lovely cornicione
Baking the pizza on an oven stone or steel heated to 500°F is key to having a poofy edge to the crust, also called the cornicione. While it is fine to bake this pizza on a metal baking sheet, expect longer baking times. In fact, you may want to parbake the crust as described in this Spelt Thin-Crust Pan Pizza so the toppings don’t burn in your effort to cook through the base. For instructions on how to use an outdoor pizza oven, see this recipe for Sourdough Pizza and for using a grill, refer to this recipe and video for Grilled Sourdough Pizza.
Topping set-up
You can play with pizza size and toppings, and with the order of the toppings. For example, I like fig jam followed by mozzarella so they combine salty and sweet, then mushrooms, caramelized onions and finally goat cheese. The herbs can go on before or after baking depending on your preference. Also you may want to brush some of the fig jam on the edges of the crust for a tasty (and sticky) end to each pizza slice.
![](https://breadtopia.com/wp-content/uploads/2024/05/20240522_141313-EDIT-Copy.jpg)
Sourdough Tipo 00 Pizza with Fig Jam and Caramelized Onions
Here's a crispy and airy pizza with a sourdough-leavened, Tipo 00 crust featuring vegetable toppings that pack a sweet-and-savory flavor punch. Enjoy this pizza for a meal or serve it as an appetizer at a party or cookout.
Ingredients
Pizza Dough for three 10-12" pies
Toppings **
Instructions
Dough Mixing and First Rise
Preshape and Second Rise
Topping and Oven Prep
Notes
* If you are using a tipo 00 flour that is not strong (less than 13.8% protein) or you're using all purpose flour, you should use less water in the dough. Start at 300 grams and work you way up. Bread flour should need about the same amount of water, maybe a smidge more.
** You may have extra toppings depending on how you like to layer your pizza. The onions, mushrooms, and cheese can be used in an omelette or a pasta dish.
Photo Gallery
Shopping List
Tipo 00 Strong White Flour
Sourdough Starter (Dry)
Danish Dough Whisk — Large
Extra Long Bench Knife by Lamson — Walnut Handle
Flour Duster
The Baker’s Board Basswood Pizza Peel
$34.00Parchment Paper Sheets — 200 Sheets
$19.00FibraMent Oven Baking Stones
USA Pan Half Sheet Cooling Rack
$16.99Pizza Rocker Knife
$49.00Sourdough Tipo 00 Pizza with Fig Jam and Caramelized Onions