Sourdough Peach Galette

Every summer we look forward to ordering a box of peaches from The Peach Truck which brings the most delicious, juicy Georgia peaches straight to our town twice a summer. We look forward to eating, grilling and baking with these sweet peaches. Looking for more peach recipes? Check out these recipes for sweet peach bread and our favorite peach cobbler. This sourdough peach galette is a new favorite summer dessert; sweet peaches nestled into a sourdough pastry crust and topped with cream and sugar. It’s relatively quick to assemble and is a show-stopper dessert for any summer BBQ or weekend get-together. We love adding a scoop of ice cream on top for a really decadent treat.

What is a Galette?

A galette is a French-style pastry that is rolled out, stuffed with sweet or savory filling and the edges are roughly folded in to create a rustic pastry base. The lack of a pan to bake the galette in gives the pastry its free-form shape and it is very forgiving. Simply roll out the dough, fill it and fold up the edges before baking. Easy peasy and oh so delicious. If you’re looking for another take on a galette, check out this berry tart.

Sourdough Discard Recipe

If you’ve been around for awhile, you know I love recipes that use sourdough discard. Not only does it help me use up the discard in my refrigerator but I love the health benefits of sourdough too (all that “good” bacteria that help maintain a stable, healthy digestive system). This recipe calls for 1/2 cup of sourdough discard. If you don’t have discard on hand you can use sourdough starter, though I prefer refrigerated discard. The chilled discard helps keep the butter cold in the galette, resulting in a nice and flaky crust when baked. It’s also important to use discard that is 100% hydration (meaning it’s been fed equal weights water and flour). If you use discard with a higher hydration, you’ll want to add a little more flour to the dough. Conversely, if you use a lower hydration discard, you’ll want a little less flour.

Sourdough Crust

To make the sourdough peach galette crust, add the flour, sugar and salt and fluff together. Use a cheese grater to grate cold butter right on top of the dry ingredients. Mix together. To a small bowl, add the flour, sugar and salt. Fluff together with a fork. Pour the sourdough discard and ice water on top of the flour mixture and use your hands to gently form a ball. Knead the dough a few times to bring the dough together. If the dough is too crumbly, add another teaspoon or two of ice water until the dough comes together. Cover the dough ball with plastic wrap and freeze for about 15-20 minutes while you make the peach filling. If you want to make the pastry ahead of time, refrigerate the pastry for at least an hour or up to a couple of days before using.

The key to a good galette crust is keeping the ingredients as cold as possible and not over-mixing the dough. The cold butter in the pastry, when put in a hot oven, will form a flaky crust when baked. Over-mixing the dough results in a tough crust, because it starts to develop the gluten in the flour. The goal is to keep the gluten from developing through a short mix and just a few kneads.

Sourdough Peach Galette Filling

For a filling bursting with the flavors of summer peaches, use ripe peaches that still have a little bit of firmness. Choose 6 to 8 medium to large ripe peaches. Freestone peaches are easier than the cling variety (early variety) to pit and slice. Slice the peach down the middle and twist to separate. Take the pit out of the peach and place the peach halves flesh side down on a cutting board. Thinly slice the peaches and put them in a bowl. Toss the peach slices with sugar, lemon juice, cinnamon, salt and cornstarch and set aside. I used 8 peaches in making this galette by nestling the peach slices very close together. You could get away with 6 peaches by spreading the slices out a bit more.

Assembling the Galette

Take a large sheet of parchment paper and roll out the chilled pastry dough into a rough circle, about 12-14 inches. Layer the peaches in a circle, leaving a 2-inch border around the pastry. Continue layering the peaches until the entire galette is covered (except for the border). Take the dough from the border and fold it over on top of the edge of the peaches. Use scissors as needed to cut and fold the galette into a circular, free-form shape. If your pastry crust has a hole, cut a little excess dough and patch places as needed. Part of the simplicity and beauty of a galette is the rustic nature of this dessert, so don’t worry if it doesn’t look perfect.

Baking the Sourdough Peach Galette

Brush the top of the peaches and the outside of the pastry crust with heavy cream. Sprinkle with a Tablespoon of granulated sugar. Gently but quickly, transfer the parchment paper with the galette on it to a baking sheet. Bake at 425 degrees for 15 minutes. Then reduce the temperature to 375 degrees and finish baking for 30-35 minutes until the peach filling is bubbling and the crust is golden brown. Let the galette cool before slicing to serve. We love adding a scoop of ice cream or whipped cream on top. Talk about delicious!

Frequently Asked Questions

Why should I chill pastry dough before baking?

Pastry should always be chilled before rolling out and baked. Cold helps relax the gluten to prevent the dough shrinking and the chilled butter in the pastry creates flaky layers when baked.

What variety of peaches should I use in peach galette?

Freestone peaches are easiest to use in this recipe because they twist and pull apart easily. Cling peach varieties can be used but will take a little more work getting the peach off the pit. Both types of peaches are delicious in this galette.

How should I store leftover sourdough peach galette?

Leftover galette can be covered and stored at room temperature for up to 24 hours. After that refrigerate for a few days and re-heat just a bit before serving.

Try these favorite sourdough discard recipes: fan favorite sourdough pretzel bites, sourdough discard pita bread, sourdough zucchini bread, crispy waffles and so many more.

Sourdough Peach Galette

Sweet peaches nestled inside a sourdough pastry crust and baked to perfection will be the star of any dinner party. This sourdough peach galette is a quick, delicious show-stopper dessert. We love it topped with a scoop of vanilla ice cream.
Prep Time 30 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 1 10-12 inch galette

Ingredients
  

Sourdough Pastry

  • 1 3/4 cup all purpose or pastry flour 240 grams
  • 1 Tablespoon sugar 14 grams
  • 1 teaspoon salt 6 grams
  • 3/4 cup unsalted butter chilled
  • 1/2 cup cold sourdough discard 132 grams–see recipe notes
  • 1/4 cup ice water 50 grams

Peach Filling

  • 6-8 peaches see recipe notes
  • 1/2 cup granulated sugar
  • 1 Tablespoon lemon juice
  • 2 teaspoons cinnamon
  • pinch of salt
  • 1 1/2 Tablespoons cornstarch

Sourdough Peach Galette Topping

  • 2 Tablespoons heavy cream
  • 1 Tablespoon granulated sugar

Instructions
 

Sourdough Galette Pastry

  • To a small bowl, add the flour, sugar and salt. Fluff together with a fork.
  • Grate the cold butter and toss grated butter with the flour mixture.
  • Pour the sourdough discard and ice water into the mixture and use your hands to gently form into a ball. Knead the dough a few times (being careful not to over-knead) to bring the dough together. If the dough has trouble coming together and is too crumbly, add another teaspoon or two of ice water until it comes together.
  • Cover the dough ball and place into the freezer (15-20 minutes) while you make the peach filling. If you want to make the pastry ahead of time, place the pastry in the refrigerator for an hour or up to a couple days before using.

Peach Galette Filling

  • Cut a ripe peach in half. Twist apart and remove the pit from one side of the peach. Place peach flesh-side down and thinly slice. Put the peach slices in a bowl. Repeat the process with the rest of the peaches until they are all sliced and in the bowl.
  • Add the sugar, lemon juice, cinnamon, salt and cornstarch to the peaches. Gently mix together until all the peaches are covered.

Assembly: Sourdough Peach Galette

  • Preheat the oven to 425 degrees Fahrenheit.
  • Take a large sheet of parchment paper and place it on the counter. Lightly flour the parchment paper. Take the pastry dough out of the freezer and place it on top of the lightly floured parchment paper. It should be chilled but not frozen. If it's frozen, let the dough thaw a bit before proceeding with the recipe.
  • Roll the dough out into a large circle, about 12-14 inches. Place the peaches in a circle on top of the pastry dough, leaving about a 2 inch border of dough around the galette. Nestle the sliced peaches into the pastry dough with as many peaches touching as possible.
  • Once all the peaches have been added to the galette, take the dough around the border and pull it up and on top of the peaches. Cut the dough as needed to help form the galette into a circle. It's okay if it is not a complete circle or irregularly shaped. This is a free-form crust and will look rustic and beautiful once baked. Use scraps of dough as needed to patch the dough if there are holes.
  • Brush heavy cream over the peaches and pastry and sprinkle with granulated sugar. Being careful but quick, transfer the parchment paper holding the galette onto a baking sheet. Bake at 425 degrees for 15 minutes. Then reduce the temperature to 375 degrees and continue baking 30-35 minutes until peaches are bubbly and crust is golden.
  • Let galette cool and serve slices topped with whipped cream or ice cream. Enjoy!

Notes

Sourdough Discard: To keep the butter cold in the pastry dough, use cold sourdough discard directly from the refrigerator. This pastry is based on 100% hydration discard. If your discard was fed with a higher ratio of flour to water,  you may need a little more ice water in the pastry. If you have less flour in the discard, you’ll need a little less ice water.
Peaches: This galette is best with fresh peaches. I have not tried it using frozen peaches. Peaches can be peeled or you can leave the peels on. Slice each peach in half, remove the pit and then thinly slice the peach. For a fuller galette with peaches touching each other, use 8 peaches. You can also get away with about 6 peaches if you spread them out a bit.
Keyword fresh peaches, peach, peach dessert, peach galette

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

One response to “Sourdough Peach Galette”

  1. Kris Avatar

    Yummmmm! Those photos make my mouth water! Thanks for sharing!! 🍑🥧😋

Leave a Reply

Hawaiian Mango Pizza

Over a year ago we took a family trip to Hawaii. We spent a day at the Polynesian Cultural Center and were unable to get tickets to their Luau dinner. Instead we walked around the Hukilau Marketplace and stumbled on Pounders restaurant in Laie, Hawaii. The menu looked good and we were all hungry from walking around all day. I ordered their Hawaiian Mango Pizza and I have been thinking about it ever since. Sweet and salty, creamy and delicious, this Hawaiian Mango Pizza was completely different than any pizza I’ve had before and utterly delicious. I knew I wanted to re-create it when I got home. A year later…I’m still thinking about the pizza from Pounders and finally figured out the perfect combination of flavors and ingredients.

Hawaiian Mango Pizza Ingredients

  • Pizza Dough: This pizza would work well with many pizza dough recipes. I love this sourdough version and this quick and easy version.
  • Mascarpone Cheese: Mascarpone cheese is spread in a layer on top of the pizza dough and gives the whole pizza a nice creamy base.
  • Prosciutto: Prosciutto is torn into small pieces and spread on top of the mascarpone. It bakes up crispy and salty, giving the perfect balance of sweet/salty to this pizza.
  • Parmesan Cheese: Parmesan is sprinkled on top of the mascarpone and prosciutto before the pizza is baked. It bakes up creamy and salty making the perfect pizza layer.
  • Honey: Honey is drizzled over the top of the pizza right after it is pulled out of the pizza oven for a signature sweet/salty flavor.
  • Arugula: Arugula is added to the top of the pizza right after the honey. Arugula adds a bright, tart and peppery flavor that pairs so well with the sweet/salty flavors in this pizza.
  • Fresh Mango: Freshly diced mango is put right on top of the arugula giving the signature flavor in this Hawaiian Mango Pizza
Original Pizza from Pounders Restaurant

Using a Pizza Oven or a Conventional Oven

Pounders restaurant uses a beautiful pizza oven to make their pizzas. For this Hawaiian Mango Pizza Copycat version, the pizza is best made in a pizza oven. I’ve made pizza many times in an Ooni Koda 16 oven. Pizza ovens give the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make delicious pizza, though the crust won’t be quite the same. Crank your home oven up to the highest temperature it will go (550 Fahrenheit is the highest my oven will go). Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.

Pick the Perfect Pizza Dough

I am partial to a really good sourdough pizza crust, though it takes some planning ahead. I also love this quick and easy pizza crust that takes about 2 hours start to finish. You could also use this favorite recipe that we’ve used for years before we bought our outdoor pizza oven and it’s another great option for a conventional oven pizza dough. If you want to make it really easy, grab some pizza dough at the store and bake according to the package directions. This recipe makes 1 personal-sized 10 inch pizza. On our family pizza nights the kids almost always choose pepperoni or cheese, and the adults get creative with toppings. If you’d like to make a pizza larger than a one 10 inch pizza, increase the ingredients for the recipe toppings.

Assembling Hawaiian Mango Pizza

Once you’ve got your dough, get to work assembling the ingredients and the pizza. Chop/dice the fresh mango and set it aside. Cut or pull the prosciutto apart into smaller pieces and set aside. Stretch the pizza dough into a 10 inch circle by pulling and stretching it, being careful not to rip the dough. Once the dough is shaped, carefully spread the mascarpone onto the pizza dough. I had to do this part with my fingers to get it completely covered. Don’t worry if it clumps up a bit, just do your best to get it covered as much as possible. Sprinkle on the prosciutto and parmesan and bake the pizza. As soon as it comes out of the oven, drizzle on the honey and top with the arugula and diced mango. Enjoy!

Frequently Asked Questions

How should I store leftover pizza?

This pizza stores well in ziplock bags or air-tight containers in the refrigerator for a few days.

Can I substitute cream cheese for mascarpone on the pizza?

I have never tried this. Cream cheese has a little more “tangy” flavor than the mascarpone but it may work. The baked mascarpone reminded me a little of brie so I would consider substituting some brie if you don’t have mascarpone.

Can I drizzle honey on top of pizza before baking?

I like drizzling the honey on right after the pizza comes out of the oven. It doesn’t get your pizza oven all sticky and adds the best bit of sweetness to the pizza.

Hawaiian Mango Pizza (Pounders Copycat Recipe)

Hawaiian-style Neapolitan pizza made in an outdoor pizza oven. Mascarpone, parmesan and prosciutto are baked to perfection in a pizza oven. The pizza is drizzled with honey and topped with fresh arugula and mango. Absolutely delicious. This recipe is inspired from the amazing Mango Hawaiian pizza made at Pounders Restaurant in Laie, Hawaii.
Prep Time 2 hrs
Cook Time 1 min
Course Main Course
Cuisine Hawaiian
Servings 1 10 inch pizza

Ingredients
  

  • 200 grams homemade pizza dough see recipe notes
  • 1/4 cup mascarpone cheese
  • 2 slices prosciutto chopped
  • 2 Tablespoons parmesan cheese
  • 2 Tablespoons honey
  • 1/4 cup arugula
  • 1/4 cup mango diced

Instructions
 

  • Preheat a pizza oven to 700-800 degrees (see recipe note about using a regular oven) about 30 minutes before you plan on baking the pizza.
  • Dice a ripe mango into small pieces. Set aside. Chop the prosciutto into small pieces and set aside.
  • Spread a little cornmeal on a wooden cutting board or pizza peel. Stretch the pizza dough out to a 10 inch circle and lay it on the cornmeal.
  • Spread the mascarpone cheese over the dough, covering it completely. You may need to use your fingers to gently spread the cheese over the dough. Be careful not to let the dough tear, but do your best to make sure the mascarpone is covering the majority of the dough.
  • Lay the chopped prosciutto on top of the mascarpone. Sprinkle with parmesan cheese. Check that the dough is not sticking to the board (this can happen if you don't work quickly enough). If it is sticking, unstick it with your fingers, add a bit of cornmeal if needed and try again.
  • Launch your pizza into the pre-heated pizza oven with a quick thrust forward. Let the pizza cook for about 45 seconds, then using the pizza peel pull the pizza out of the oven, turn it with a fork and return it to the pizza oven for another 30-45 seconds. This ensures that the pizza is cooked on both sides. You can watch a video of this process here.
  • Right after the pizza comes out of the oven, drizzle the honey on top of the warm pizza. Top with arugula and diced mango. Enjoy warm!

Notes

Oven: This pizza recipe works best for a pizza oven. I’ve made pizza many times in an Ooni Koda 16 pizza oven. You will get the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make good pizza with this recipe. Crank your home oven up to the highest temperature it will go (550 is the temperature I tested it at). Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.
Dough: I like using this pizza dough recipe. This sourdough version is also delicious. I haven’t tried it with store bought dough, but I’m guessing it would taste delicious too. 
Keyword hawaiian pizza, homemade pizza, mango pizza, mango prosciutto, ooni pizza oven

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

One response to “Hawaiian Mango Pizza”

  1. Kris Avatar

    Amazing! I think I need this in my life! The arugula must really finish it off nicely! 🍕🥭🌱😋

Leave a Reply

Quick Pizza Oven Pizza Dough (Ooni-style)

We love pizza night at our house. When my kids were younger, we often would have Friday night pizza night using this easy recipe. Nowadays we don’t stick to the same schedule, but we still make pizza a couple times a month – at least. When I plan ahead I’ll use my favorite sourdough pizza recipe but sometimes I don’t plan ahead and we are craving pizza…right NOW! This quick pizza oven pizza dough is perfect for those nights that you don’t plan ahead. It can be ready start-to-finish in about 2 hours, with the bulk of that time going to the dough’s first rise.

Quick Pizza Oven Pizza

Two Hour Neapolitan-Style Pizza

This Quick Pizza Oven Pizza Dough is a recipe for Neapolitan-style pizza. It is perfect for baking in an outdoor pizza oven. I use an Ooni Koda 16. Neapolitan pizza comes from Italy and is known for its thin and chewy crust. It bakes at a very high temperature (think 700-800 degrees Fahrenheit) for a short period of time (60-90 seconds). Many Neapolitan pizza oven recipes call for a small amount of yeast and a long rise in the refrigerator before baking in your pizza oven. This long rise time makes for a very flavorful pizza crust and if you have the time, it’s worth it! However, I love this quick and easy pizza recipe that only requires about an hour rise time for when you haven’t planned far enough ahead. This is my go-to quick and easy pizza recipe and I hope you love it as much as we do!

Type 00 Flour in Pizza Dough

I love using my Ooni pizza oven to bake pizza. Ooni’s instructions for the best Neapolitan-style pizza say to use Type 00 flour. Type 00 flour is known for making traditional Neapolitan-style pizza and it gives a crispy, thin crust while being chewy at the same time. In Europe, flour is categorized by how finely ground it is, not by protein content (which is what we use in America to categorize our flour). You can buy Type 00 flour used in Italian pizza crust in some stores (our local Kroger carries it now!) or on Amazon. For this pizza recipe, I highly recommend using Type 00 flour. It’s worth keeping a bag of flour on hand for quick, delicious pizza. If you want to make pizza using regular all purpose or bread flour, I would recommend making this sourdough version instead.

Knead the Quick Pizza Dough

This pizza dough comes together really quickly. Add the warm milk and water to the bowl of a stand mixer (my two favorites linked here and here). Pour in the sugar and yeast. You will smell the yeast start to activate pretty quickly. Add the olive oil and salt. Then turn your mixer on and start adding flour gradually. You are looking for the dough to be tacky but tender and for the dough to move to one side of the mixing bowl. Knead the dough for about 7-8 minutes, adding little bits of flour as necessary. Or you can knead by hand for about 10 minutes. Cover the dough with a dishtowel and let rise for about an hour, or until doubled in size. Waiting for the dough to rise is going to be the longest part of the pizza-making process. If you want to speed up the rise, put the dough in a warm place (I like to turn my oven light on and stick the dough inside the oven–but don’t turn the oven on).

Shaping Pizza Dough Balls

Before you turn the dough out onto a countertop, go ahead and turn your pizza oven on. The pizza oven will take a little while to heat up to 700-800 degrees. I like to turn my pizza oven on before I shape the dough balls. Once the dough has doubled in size, spread a little cornmeal on a baking dish or baking sheet. Dump out the risen dough and separate into equal portions. I like to make smaller, personal-sized pizzas, so I use about about 175 grams per dough ball (it makes an 8-10 inch personal sized pizza). To shape a ball of dough, pick the dough up in your hand and gently pull the dough together as you turn it in your hand, forming a ball. Then take the ball and tightly move it in a circular motion on the countertop to seal the ball. You should be left with a taught, round ball of dough. Put the ball onto the prepared baking sheet to rest.

Watch the video below to see how I pre-shape pizza dough balls

Short Second Pizza Dough Rise

I’m not sure that I can actually call this a “rise,” because it is really more of a rest. Cover the shaped dough balls with a kitchen towel for about 15-20 minutes while you prepare the pizza toppings. This gives the gluten just enough time to rest and relax, which will make the dough much easier to stretch and shape into a circular pizza. The dough balls will puff up just a bit but won’t fully rise. Once the balls have rested for about 15 minutes, begin shaping the pizzas.

Stretching and Assembling Pizza Dough

I use a wooden cutting board to assemble my pizza. Spread a little cornmeal on the bottom of the board. The cornmeal gives just a little friction to the base of the dough to keep it from sticking and helps it “launch” into a pizza oven. Stretch the dough into a circle with your hands and place the stretched dough on top of the cornmeal. Press the pizza into a circular shape and top with pizza sauce, chunks of fresh mozzarella and any other toppings you’d like. It’s best not to overload the pizza with toppings – let the simplicity of the ingredients speak for themselves. Mozzarella, tomato sauce and basil with a bit of olive oil–perfection!

Tips for Baking in an Ooni Pizza Oven (How NOT to burn the pizza dough)

The more you make pizza in a pizza oven, the easier this will become. Before putting your pizza in the pizza oven, double check that your pizza is not sticking to the board (if it is, lightly lift it off and add a little more cornmeal to the bottom), and scoot the pizza toward the end of the board. Launch the pizza with a quick thrust of the board into the pizza oven. Do not stick your fingers into the oven! Have a pizza peel and a fork nearby. Once the pizza has cooked about 45 seconds and starts to look crispy, pull it out with the pizza peel, rotate it 180 degrees (one half turn) with the fork and bake for another 30-45 seconds until the crust is perfect. If your crust starts to burn, turn the oven down a bit AND pull the pizza toward the front of the pizza oven instead of in the back of the oven (back=closer to the flame).

Can I use this dough in a Conventional Oven?

This pizza recipe works best in a pizza oven. I’ve made it many times in an Ooni Koda 16 pizza oven. You will get the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make good pizza from this recipe, though you may want to check out this one instead. Crank your home oven up to the highest temperature it will go (550 is the temperature I tested it at). Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.

Quick Pizza Oven Pizza

Frequently Asked Questions

Can I refrigerate pizza dough?

Yes. If you want to make this recipe in the morning for use in the evening, go ahead and make the dough. Stick it in the refrigerator and pull it out to shape it about an hour before you’d like to use it. Alternatively you can make the dough, let it rise, shape the dough balls and then stick the dough balls in the refrigerator to use later in the day. If you want to make this dough a day or two ahead with an overnight, refrigerated rise, decrease the instant yeast in this recipe to about 1 gram (1/3 of a teaspoon).

How should I store leftover pizza?

Place leftover pizza in a ziplock bag or airtight container and place in the refrigerator for a few days. Re-heat before enjoying.

Do I have to use Type 00 flour for the Ooni Pizza Oven?

You don’t have to but I would only use type 00 flour for this recipe. I’ve successfully used bread flour (about 11-12% protein content) in recipes that call for a long and slow fermentation and rise. This sourdough pizza calls for a long rise, high hydration content and sourdough that helps to soften the gluten and produce a light and airy crust that mimics the type 00 flour.

Why do you use cornmeal instead of flour on the bottom of the pizza?

Cornmeal creates a little friction between the bottom of the dough and the board you are assembling your pizza on. This makes it easier to launch the pizza into the Ooni or other pizza oven. If you don’t have cornmeal on hand, you can try using a little extra flour.

Which is better: A Bosch Mixer or KitchenAid Mixer to knead pizza dough?

I love both of these mixers. If you are making a large batch of pizza dough, I would use the Bosch mixer. It has a very powerful motor and can mix large quantities of dough for a long time without over-heating the motor. For smaller batches I use a KitchenAid mixer. I think the clean up is a little easier on a KitchenAid, and it does smaller batches really well. Just make sure to watch that the motor doesn’t overheat–I’ve had mine for 6 years with no issues, but I have burned out a motor or two on a KitchenAid in my lifetime by over-kneading.

Hawaiian Mango Pizza
Find the recipe for this delicious Mango Hawaiian Pizza here

Quick and Easy Pizza Oven Pizza Dough

Pizza night can be any night of the week with this easy Neapolitan style pizza dough recipe, specifically made for your outdoor pizza oven. Chewy, crispy dough with delicious flavor and the whole process start to finish in under 2 hours…that's my kind of pizza night!
Prep Time 1 hr 40 mins
Cook Time 20 mins
Course Main Course, pizza
Cuisine American, Italian
Servings 6 8 inch pizzas

Ingredients
  

  • 1 cup water (240 grams) warmed to around 95 degrees F
  • 3/4 cup milk (160 grams) warmed to around 95 degrees F
  • 1.5 teaspoons granulated sugar (5 grams)
  • 1 Tablespoon instant yeast (9 grams)
  • 1.5 Tablespoons olive oil (20 grams)
  • 1.5 teaspoons salt (9 grams)
  • 4-4.5 cups Type 00 Flour (670 grams) see recipe notes
  • cornmeal for dusting

Instructions
 

Easy Pizza Oven Pizza Dough

  • To the bowl of a stand mixer, add the warm milk and water. Add the sugar, instant yeast, olive oil and salt. With the dough hook running, gradually add the flour until the dough pulls away from the sides of the bowl. When the dough feels tacky to the touch and not overly sticky, stop adding flour.
  • Mix the dough for 7-8 minutes on low speed until smooth. Alternatively you can knead the dough by hand for 8-10 minutes until smooth. Transfer the dough to a bowl or container. Cover and let rise for about an hour, until doubled in size.

Shaping, Assembling and Baking Pizza in a Pizza Oven

  • Preheat a pizza oven to 700-800 degrees (see recipe note about using a regular oven) at least 30 minutes before baking the pizzas.
  • Spread a light dusting of cornmeal on a baking sheet. Punch down the dough, release from the container and separate into 6 portions, about 175 grams each. Taking one portion at a time, pinch the dough together into a ball shape and drag in a circular motion on your countertop to form a taught, tight ball. Check out this video for a shaping tutorial. Place the ball on the cornmeal dusted baking sheet and repeat with the other pieces of dough. Cover the shaped dough balls with a kitchen towel and let rest for 15 minutes.
  • On a pizza peel or large wooden cutting board, sprinkle cornmeal to dust the board. The cornmeal provides the friction needed to launch the pizza into the pizza oven. Take one piece of dough and stretch it with your hands to form a circle. Place it on top of the cornmeal and continue working it around in a circle until you a 6-8 inch pizza shape.
  • Work quickly to top the pizza with about 2-3 Tablespoons pizza sauce (favorite sauce recipe on this post). Tear mozzarella into pieces and place pieces on top of the pizza dough. Tear the fresh basil and sprinkle with parmesan if desired. Check that the dough is not sticking to the board (this can happen if you don't work quickly enough). If it is sticking, unstick it with your fingers, add a bit of cornmeal if needed and try again.
  • Launch your pizza into the pre-heated pizza oven with a quick thrust forward. Let the pizza cook for about 45 seconds, then using the pizza peel pull the pizza out of the oven, turn it with a fork and return it to the pizza oven for another 30-45 seconds. This ensures that the pizza is cooked on both sides. You can watch a video of this process here.
  • Repeat the process with the rest of your pizza dough, adding whatever toppings you desire and enjoy!

Notes

Type 00 Flour: Most recipes for Neapolitan-style pizza call for special Italian type 00 flour. Italian type 00 flour can difficult to come by in a typical U.S. grocery store but can be easily found on Amazon. I have recently been purchasing this flour (it’s worth the cost for amazing pizza) at my local Kroger, so it is becoming more common in the U.S. 
Oven: This pizza recipe works best in a pizza oven. I’ve made it many times in an Ooni Koda 16 pizza oven. You will get the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make good pizza from this recipe. Crank your home oven up to the highest temperature it will go (550 is the temperature I tested it at). Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.
 
Keyword neapolitan style pizza, ooni, ooni dough, ooni koda, ooni pizza oven, pizza dough, pizza oven

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

One response to “Quick Pizza Oven Pizza Dough (Ooni-style)”

  1. Kris Avatar

    I can fortunately attest to the deliciousness of your pizza recipes! Thanks for sharing! 🍕🧀🍅🥫😋

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Quick and Easy Burger Buns

I love summer. Easy living, late nights, sleepy mornings and all the in-season and fresh fruits and veggies. We love using our grill in the summertime, and while I do keep some store-bought burger buns as backup in my freezer, these quick and easy burger buns taste SO much better and only take an hour, start to finish. They are the perfect burger bun for your next grilling party or when you want dinner to taste delicious. If you have a little more time, I love these delicious brioche burger buns, but for quick and easy these buns are my go-to recipe.

Quick Yeast Risen Burger Buns

These burger buns are quick-mixed and kneaded to develop the gluten. After kneading, shape the dough into buns and let the dough rise for about 30 minutes until they are ready to bake…all of this happens in just about an hour. If you are preparing dinner and want a quick/easy/delicious burger bun, make these first! By the time your dinner is ready, these buns will have risen and baked, leaving you with the most delicious dinner.

  • 20 minute Mix/knead/rest/shape
  • 30 minute Rise time
  • 15 minute Bake

Mixing Burger Bun Dough

To make this process quicker and easier, I like to use a stand mixer to mix the burger bun dough. For large batches of dough, I prefer using the Bosch Mixer. For smaller batches of dough and when I don’t want to clean my Bosch, I will pull out my trusty KitchenAid mixer. This recipe would do well in either of those mixers, or you could mix the dough by hand, though it will take a little longer. Pour the warm water, yeast, sugar, salt, egg and oil to the bottom of a stand mixer. With the dough hook running, add the flour a cup at a time. Watch as the flour incorporates into the dough and add more after it’s been absorbed. To know that no more flour is needed, pinch off a piece of dough and roll it up into a ball in your fingers. If you can form a ball with just a bit of sticky residue left, it is ready. The dough should be tacky but not overly sticky. You can also check the sides of your mixing bowl. When the dough pulls away from the sides or is all on one side (Bosch), stop adding flour. Make sure to knead the dough for about 5-8 minutes to develop the gluten and add a little bit more flour as necessary during this process. If you choose to knead by hand, add a few minutes to the kneading process.

Does Yeast Bread Need a Bulk Rise?

Most yeast-based recipes call for a bulk rise, or first rise before shaping the bread dough. This first rise is especially important if using dry active yeast or sourdough to raise bread. A first rise before shaping the dough also can help the dough to have more flavor, better gluten development and a better crumb. The question is: how much better? For these quick and easy burger buns, we may sacrifice a tiny bit of flavor/crumb/gluten development but we get a delicious scratch-made yeast bun in about an hour. This is made possible using instant yeast. Typically, I like using a first/bulk rise in most of my bread recipes. But for burger buns, when I’m in a time crunch, I’ll take these delicious buns any day. If you would like to add a first rise to this recipe, go ahead and splash a little oil in a bowl. Transfer the dough to the oiled bowl, cover and let rise. Then proceed with the recipe as written.

How to Shape Burger Buns

Burger buns are shaped the same way as a typical roll recipe. First separate the dough into 12 equal pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (as seen in the video below) to seal the balls and create tension for the dough to rise. I also like rolling the ball of dough on the countertop between my two hands to create tension. After rolling the balls and placing them on a parchment-lined baking sheet, take your hand and press down on the tops of the buns just a bit to flatten them. This will help them bake into more of a burger shape than a traditional roll.

Quick, 30 Minute Rise

Allow the burger buns to rise for about 30 minutes. To accomplish a fast rise in the hot summer is easy. Cover with a dishtowel and place them out on your counter to rise. If your kitchen runs cool or you are baking them on a cold day, cover the buns and stick them in your oven with the pilot light turned on. DO NOT TURN THE OVEN ON. The heat from the pilot light and closed oven will act as a “proofing” box to help the buns to rise quickly. Once they have puffed up, remove them from the oven and egg wash before baking.

Egg Wash Burger Buns for Golden Brown Finish

Egg wash is one of those steps that I always regret when I forget! Adding egg wash to the top of burger buns makes them look so much more professional and taste delicious. For buns that only bake for 15 minutes, they help them get the brown color you look for in a burger bun while still being soft and chewy inside. Lightly beat an egg with a fork in a small bowl. Add a splash of water and whip together with the fork. Using a pastry brush (I’ve also used a paper towel in a pinch), gently top each bun with the egg wash. Sprinkle with sesame seeds if desired.

Delicious and Fast Burger Buns

Bake the burger buns at 425 degrees for about 15 minutes until golden brown on top. Let them cool completely before slicing, toasting and using for a delicious burger. These burger buns are perfect for your next summer BBQ. They hold up to ALL the toppings and make each bite of burger a little bit of heaven. I’m not sure if I like the bun or the burger better!

Frequently Asked Questions

Does yeast dough only need to rise once?

Typically yeast dough needs a first rise and second rise (and sometimes even a third rise!). Using instant yeast allows some yeast dough to cut out the first rise. Instead the dough is kneaded, shaped and then allowed to proof (or rise) before being baked. You may sacrifice a little on texture, flavor and gluten development but with a proper proofing and instant yeast, the difference is negligible for burger buns.

How do I store leftover homemade burger buns?

Burger buns can be left out up to 12 hours. After 12 hours, stick the leftover buns in a ziplock bag and freeze. When ready to use, pull out a bun and let it come to room temperature. Toast if desired, and use.

How can I encourage dough to rise more quickly?

Cover the dough and place it in an oven with the pilot light on. DO NOT TURN ON THE OVEN. Let the dough rise in this “make-shift” proofing box until ready.

Can this dough be used to make hot dog buns too?

Yes. This dough is perfect for hot dog buns. Instead of rolling the dough into balls, shape them into logs and proceed with the rest of the recipe.

Looking for another great one-hour recipe? Try out these one-hour or less yeast rolls!

Quick and Easy Burger Buns

Burger buns that take an hour from start to finish. These buns are light, tender and the perfect complement to a nice juicy burger. Life is too short for store-bought burger buns! Give these a try for your next family BBQ.
Prep Time 20 mins
Cook Time 15 mins
Rise time: 30 mins
Course Bread
Cuisine American
Servings 12 buns

Ingredients
  

  • 2 cups warm water temperature of baby's bathwater
  • 2 Tablespoons instant yeast
  • 4 Tablespoons granulated sugar
  • 1 Tablespoon salt
  • 1 egg lightly beaten
  • 1/4 cup olive oil
  • 5 – 6 cups flour see recipe notes
  • 1 egg for egg wash
  • splash of water for egg wash
  • sesame seeds for sprinkling on top if desired

Instructions
 

  • To the bowl of a stand mixer add the warm water, instant yeast and sugar. Wait until you smell a yeasty smell from the mixture which tells you the yeast is active and ready to work.
  • Add the lightly beaten egg, olive oil and salt to the stand mixer.
  • With the dough hook running, add the flour a cup at a time until the dough pulls away from the sides of the bowl. Pinch off a chunk of dough. It should roll into a ball in your fingers with just a little bit of sticky residue remaining. If it doesn't, add a little bit more flour a few Tablespoons at a time until no more flour is needed. Knead the dough for 8 minutes until soft and tacky. Let the dough rest for 5 minutes to relax the gluten.
  • Lightly flour a surface and turn the dough out onto your work surface. Tip: If you'd like to let the dough bulk rise, shape the dough into a ball, splash a little oil in a bowl and lightly cover the dough with oil. Cover the dough and let rise until doubled. Then proceed with the recipe as written.
  • Cut the dough into twelve equal pieces. Shape each piece of dough into a ball. Pull pieces of the dough up into the center, forming a tight ball. You can see how I shape rolls here.
  • Place the buns on a parchment-lined baking sheet (affiliate link). Put your hand on top of each roll and lightly push down to form a wider burger shape.
  • Cover the rolls and place them in a warm place to rise for 30 minutes. Sometimes I will leave them in the oven with the pilot light on (do not turn the oven on) to encourage a good, quick rise.
  • Preheat the oven to 425 degrees Fahrenheit.
  • While the oven preheats, mix together the egg wash: crack the egg and add a splash of water. Lightly brush the egg wash over each bun. Sprinkle with sesame seeds if desired.
  • Bake the buns for about 15 minutes until golden brown. Allow to cool completely before slicing and enjoying with your burgers.

Notes

Flour: I prefer to use bread flour (a higher protein content) with these burger buns. If you use bread flour you will need about 5-5.5 cups of flour. I’ve also made these buns with all purpose flour (lower protein content) and they’ve turned out well. I use about 6 cups of flour when using all purpose flour.  
Keyword burger bun

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Leave a Reply

2 responses to “Quick and Easy Burger Buns”

  1. Kris Avatar

    THE best burger buns!! Thanks for sharing!! ❤️🍔😋

  2. Shilpa Agrawal Avatar

    Perfect enough👌

Leave a Reply

Strawberry Lemonade Bars

Is there anything better than freshly picked strawberries? I am a lover of all things seasonal, and these strawberry lemonade bars are a new take on an old favorite recipe. These strawberry lemonade bars are filled with sweet strawberries and fresh lemon zest and juice. Chewy, soft and really the perfect little bite to welcome summer. The sweet strawberry glaze on top adds the perfect bright sweetness that complements the bars perfectly. Add these strawberry lemonade bars to your recipe list this summer. You won’t regret it!

Working with Fresh Strawberries in Strawberry Lemonade Bars

This recipe calls for fresh strawberries in these strawberry lemonade bars. Strawberries have a high water content, which adds more moisture to the batter. Overly wet batter can quickly become “bready” instead of the chewy/cakey texture we are going for. To combat this issue, we start by dicing the strawberries small. Add a teaspoon of sugar to the strawberries, mix them up and let them sit for about 10 minutes. This maceration helps the strawberries release some of their juices and adds some sweetness to the berries. While the berries sit, mix up the batter. Take a fine mesh strainer and strain the juice away from the strawberries, reserving the juice to use in the glaze later on. Mix the strained strawberries into the batter with a gentle hand before filling the pan and baking.

Baking with Freeze Dried Strawberries

One of the best kept secrets in strawberry flavored bakes is using freeze-dried strawberries. Freeze-dried strawberries taste delicious but in order to use them in baked goods, they need to be ground down to very small pieces or a powder-like consistency. If you add the freeze-dried berries without this step, they turn chewy and the texture is not good. I like to take my bag of freeze-dried strawberries and open the top a bit to let out the air. Then I re-seal the bag and roll over it a few times with a rolling pin, getting the berries as crushed as possible. You can substitute the fresh strawberries in this recipe for freeze-dried “powder,” just a few Tablespoons should do the trick. I also like the addition of freeze-dried strawberries in the glaze on these strawberry lemonade bars. They add the perfect strawberry flavor.

Adding Fresh Lemon Juice and Zest

Fresh lemon juice and zest really makes these bars stand out. Don’t think about using the store-bought lemon juice. Store-bought lemon juice is too acidic and will ruin the flavor of these lemonade bars. Zest the lemons right into the batter and reserve just a bit of lemon zest for the glaze. After zesting, juice the lemons to add to the batter and glaze of these strawberry lemonade bars. If you just want a little lemon flavor you can decrease the lemon juice and zest used in the recipe. I love the tart and sweet combination of these strawberry lemonade bars as written, but you can adjust based on your personal preferences.

Baking Tips for Strawberry Lemonade Bars

Preheat your oven to 350 degrees before making the batter. Line an 8 by 8 pan with parchment paper. Place a piece of parchment paper over the pan and cut out the corners (as seen in the video below). Gently spoon the batter into the pan and bake for about 20 minutes. Insert a toothpick into the pan to check if the bars are finished baking. If the toothpick comes out without any wet batter on it, the bars are finished. Let the bars cool before topping with the strawberry lemon glaze.

Chewy Strawberry Lemonade Bars

Chewy and soft at the same time, these lemonade bars are the perfect little summer treat. The zing from the lemon strawberry glaze complements these brownie-like bars. You can adjust the tartness by decreasing the lemon juice and zest in the batter, but I love how tart they are. Strawberry lemonade bars taste good at room temperature, but they are also delicious chilled in the fridge for an hour or so. Cut them into 16 pieces or even 24 if you’d like a two-bite treat. I hope you enjoy these as much as we do during the summertime!

Frequently Asked Questions

Why should I crush freeze dried strawberries before baking with them?

Freeze dried strawberries taste great on their own, but when added to baked goods they often get chewy. Instead, crush them up into a powder and add a few teaspoons or Tablespoons to your baked goods. You will have that delicious fresh strawberry flavor without affecting the texture of your baked goods.

How should I store strawberry lemonade bars?

Strawberry lemonade bars can be stored at room temperature for 24 hours or chilled in the refrigerator for a couple days. Enjoy the bars chilled, straight from the fridge for a special treat.

How tart is the lemon in the strawberry lemonade bars?

These are full of lemon and strawberry flavor. The fresh lemon is definitely on the tart side. If you prefer your lemon bars sweeter, decrease the lemon juice and zest just a bit.

I don’t have lemons. Can I use store-bought lemon juice instead of freshly squeezed lemon?

Please don’t do this. Store-bought lemon juice is too acidic and will ruin the flavor of these lemonade bars. If you only have one or two lemons on hand, just add what you can. The lemon flavor may not be quite as pronounced but they should still taste delicious.

For other delicious strawberry bakes, try these fresh strawberry scones, strawberry buttermilk cake or strawberry fruit pizza. We also love these luscious lemon bars and blueberry lemon muffins.