1 Easy Sourdough Dough for 3 Bakes: Ciabatta, Pizza, Focaccia

Ingredients

• 500 g Bread Flour (high‑protein bread flour)
• 350 g Water (lukewarm, about 25°C)
• 100 g Sourdough Starter (100% hydration, active and at peak)
• 10 g Salt (fine sea salt)
• 30 g Unsalted Butter (melted for sauce)
• 8 leaves Fresh Sage Leaves (washed and dried)
• 2 cloves Garlic (minced)
• 0.5 unit Yellow Onion (finely diced)
• 400 g Canned Crushed Tomatoes (no added salt)
• 1 tsp Granulated Sugar (pinch to balance acidity)
• 2 units Fresh Tomatoes (sliced for topping)
• 100 g Cheddar Cheese (shredded)
• 100 g Mozzarella Cheese (shredded)
• handful Fresh Basil Leaves (torn)
• 1 unit Pear (thinly sliced, ripe)
• 80 g Blue Cheese (crumbled, strong flavor)
• 1 tbsp Olive Oil (drizzle on pizza before baking)
• few sprigs Fresh Thyme (leaves stripped)
• 1 tsp Honey (drizzle after baking the pear pizza)

Instructions

1. Mix Dough

   In a large mixing bowl combine lukewarm water, active sourdough starter, and bread flour. Stir with a bench scraper until no dry flour remains and a shaggy dough forms.

   Time: PT5M

2. Autolyse

   Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This allows the flour to fully hydrate.

   Time: PT30M

3. Add Salt and Fold

   Sprinkle the fine sea salt over the dough, then perform two gentle stretch‑and‑folds, turning the bowl each time.

   Time: PT5M

4. Refrigerate Overnight

   Cover the bowl tightly and place it in the refrigerator (about 4°C) for 12–14 hours. The dough will develop flavor and strength.

   Time: PT12H

   Temperature: 4°C

5. Make Tomato Sauce

   Melt butter in a skillet over medium heat. Add sage leaves and fry until crisp, then remove and set aside. Add minced garlic and diced onion; sauté until soft and fragrant (≈5 min). Stir in crushed tomatoes, a pinch of sugar, and a pinch of salt; simmer gently for 20 min, stirring occasionally. Adjust seasoning and keep warm.

   Time: PT30M

6. Slice Toppings

   While the sauce simmers, slice fresh tomatoes, pear, shred cheddar and mozzarella, crumble blue cheese, tear basil, and strip thyme leaves.

   Time: PT10M

7. Divide Dough

   Turn the cold dough onto a lightly floured surface. Using a bench scraper, divide it into four equal pieces, handling each gently to preserve the airy bubbles.

   Time: PT5M

8. Shape Chabata

   Take two pieces, flip them over, and gently stretch each into a rectangular flatbread, keeping the interior bubbles intact. Transfer to a parchment‑lined baking sheet.

   Time: PT5M

9. Shape Pizza Bases

   With the remaining two pieces, press out a thin round or oval base, leaving a slightly thicker edge for crust. Place on a second parchment‑lined sheet.

   Time: PT5M

10. Preheat Oven

    Preheat the oven to 250°C (482°F) with a pizza stone or baking sheet inside for at least 15 minutes.

    Time: PT15M

    Temperature: 250°C

11. Bake Chabata

    Slide the chabata onto the hot stone or sheet and bake for 12 minutes, until golden and crisp on the edges.

    Time: PT12M

    Temperature: 250°C

12. Assemble Margherita Pizza

    Spread a thin layer of the sage‑infused tomato sauce on a pizza base. Top with sliced fresh tomatoes, shredded cheddar, and mozzarella. Bake 10–12 minutes at 250°C. After baking, drizzle with a few fresh basil leaves and the reserved crispy sage.

    Time: PT12M

    Temperature: 250°C

13. Assemble Pear & Blue Cheese Pizza

    Spread sauce on the second pizza base. Sprinkle shredded cheddar, arrange thin pear slices, scatter thyme leaves, and crumble blue cheese over the top. Bake 10–12 minutes at 250°C. Once out, drizzle honey, add a few extra blue‑cheese crumbles, and finish with a light drizzle of olive oil.

    Time: PT12M

    Temperature: 250°C

14. Cool and Serve

    Allow the breads and pizzas to rest for 5 minutes. Cut the chabata and pizzas with kitchen scissors for clean edges. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

55 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bread Flour: All-Purpose Flour (add 2% vital wheat gluten)
• Instead of Sourdough Starter: Poolish, Yeast starter (use 5 g instant yeast)
• Instead of Salt: Kosher Salt (use 12 g)
• Instead of Unsalted Butter: Olive oil
• Instead of Fresh Sage Leaves: Dried sage (use 1/4 tsp)
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Yellow Onion: White onion
• Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes, blended
• Instead of Granulated Sugar: Honey (½ tsp)
• Instead of Cheddar Cheese: Gruyère
• Instead of Mozzarella Cheese: Fresh mozzarella
• Instead of Pear: Apple
• Instead of Blue Cheese: Gorgonzola
• Instead of Olive Oil: Vegetable oil
• Instead of Fresh Thyme: Dried thyme (¼ tsp)
• Instead of Honey: Maple syrup

Equipment Needed

• Kitchen Scale
• Large Mixing Bowl
• Bench Scraper
• Plastic Wrap
• Refrigerator
• Skillet
• Baking Sheet or Pizza Stone
• Oven
• Knife
• Cutting Board
• Kitchen Scissors

Critical Steps — Do Not Skip

• Mixing the dough until fully hydrated without over‑mixing
• Maintaining the dough’s open crumb when dividing and shaping
• Cold fermentation for flavor development
• Slow simmer of the tomato sauce for concentration
• Baking at a high temperature (250°C) for a crisp crust

Chef Tips from the Video

• Use kitchen scissors instead of a pizza cutter for a clean, uniform slice that keeps toppings in place.
• Reserve the fried sage leaves for finishing – they add a nutty crunch.
• If you prefer a softer chabata, bake for 9‑10 minutes instead of 12.
• A light mist of water on the dough surface before baking creates extra steam for a blistered crust.

Troubleshooting

Storage

Refrigerator: Unbaked dough can be kept refrigerated up to 3 days; sauce up to 5 days.

Freezer: Dough can be frozen for up to 1 month (wrap tightly). Thaw overnight in the fridge before use.

Room temperature: Baked chabata and pizza are best eaten within 2 hours; can be kept at room temperature for up to 4 hours.

Make-Ahead Tips

• Prepare the sourdough dough a day ahead and keep it refrigerated.
• The tomato sauce can be made up to 3 days in advance and reheated.
• Slice tomatoes, pear, and crumble cheeses ahead; store in airtight containers.

Frequently Asked Questions