5 Sourdough Pizza Varieties And Cocktails To Pair With Them
The natural fermentation method used to make sourdough bread allows lactic acid bacteria and wild yeast to grow over time, giving the bread unique flavours. Its subtle nuttiness, layered richness, and acidic, faintly sour taste distinguish it from other breads. The inside is still light, airy, and chewy, but the crust is solid and frequently crackles gently. The lengthy fermentation process gives it a hint of acidity and develops a subtle richness that enhances other flavours rather than masking them.
Compared to ordinary dough, sourdough adds a more vibrant flavour when used as a pizza base substitute. Each topping stands out while remaining coherent with the subtle tang that enhances the flavours of the cheese, tomato, and herbs. Get to know about the various pizza types with cocktails to make well-suited pairings.
5 Sourdough Pizza Varieties And Cocktails To Explore
1. Classic Margherita Sourdough Pizza With Citrus Spritz
A sourdough-based margherita pizza showcases straightforward ingredients with a robust taste. The creaminess of fresh mozzarella and the vibrant acidity of tomato sauce are accentuated by the subtle tang of the dough. Olive oil brings everything together, and basil leaves give it an herb upgrade. The high temperature causes the sourdough crust to blister, making it crunchy outside and chewy and airy inside. Stretching the dough by hand and baking it at high flame are the keys to a well-rounded texture. Pair citrus spritz with the pizza, and combine 30 ml tonic, 30 ml sparkling water, and 15 ml orange liqueur in a large glass over ice. Add an orange peel as a garnish. The combination works because the sweetness of the tomato sauce is accentuated by the citrussy bitterness of the cocktail.
2. Roasted Mushroom And Truffle Sourdough Pizza With Rosemary Fizz
With layers of roasted mushrooms on top of a tart sourdough base, this pizza adds a rich, earthy note. A mixture of cheeses melts into the crust, and a hint of truffle oil gives it an aroma. The base gets a little char from the high flame baking process, which adds to the flavours. To avoid too much wetness, the mushrooms should be sautéed with garlic in advance and allowed to set before being added to the pizza.
Try pairing rosemary fizz; first, mix 15 ml dry gin, 20 ml soda, and 5 ml lime juice in a tall glass with ice. This combination works well because the tangy sourdough base and the umami-rich mushrooms contrast nicely with the crisp herbal fizz.
3. Spicy Pepperoni And Honey Sourdough Pizza With Ginger Sparkler
Robust spice and well-balanced sweetness are the highlights of this sourdough pizza. A honey drizzle after baking adds a caramel-like sweetness to the spice, and the pepperoni crisps up in the spice, releasing smokey, savoury overtones. A crisp bottom is guaranteed when the pizza is baked on a steel surface, and a robust flavour is developed if the dough is chilled for the entire night.
Fill a tall glass with ice and add 5 ml lime juice, 30 ml ginger ale, and 15 ml spiced rum to make ginger fizz to pair with the pizza. Add a lime wheel as a garnish. The reason the combination works is that the sweetness of the cocktail balances the honey, and the spice of the rum and ginger ale reflects the taste of the pepperoni.
4. Caramelised Onion And Goat Cheese Sourdough Pizza With Cucumber Cooler
This pizza experiments with the contrasts of sweet and sour. The creamy goat cheese complements the buttery sweetness that the caramelised onions acquire. The little tang from the sourdough base adds to the overall flavour. Mix 15 ml vodka, 30 ml cucumber water, 20 ml soda, and fresh mint leaves in a tall glass with ice to make the cucumber cooler. The combination works well because the crisp effect of the cucumber water counterbalances the goat cheese's richness and the caramelised onions' sweetness.
5. Pesto and Sun-dried Tomato Sourdough Pizza With Basil Lime Sparkle
This pizza combines bright, herbaceous flavours with a hint of tart sweetness. Because of the light and airy sourdough base, the flavours of the chewy sun-dried tomatoes and basil pesto are highlighted. Make a combo of basil and lime sparkle to go with it. In a tall glass with ice, stir together 15 ml white rum, 10 ml lime juice, 30 ml soda, and a few ripped basil leaves. With each drink, the robust, savoury-sweet contrast of the pizza is accentuated by the fizz in the soda, which also improves the texture of the sourdough crust.
Sourdough bread’s tang and chewy texture make it a flexible base. Its subtle flavour easily carries herbs, seeds, cheeses, or spices. The fermentation process also adapts to different flours and hydration levels, letting bakers tweak texture, density, and taste for customisation.
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