Jacqueline’s Weekly Newsletter 🤍

Happy Labor Day Weekend!

Hope you’re enjoying your holiday! ✨ We’ve been soaking up the long weekend by spending our Sunday cooking and swimming—nothing better than quality time with the family. One of the highlights of our day was making pizza from scratch, here’s the recipe!

Homemade Sourdough Pizza Dough Recipe

Making pizza at home is a great way to bring the family together, and this sourdough pizza dough recipe is both delicious and healthy. The tangy flavor and chewy crust make it a hit every time.

Ingredients:

- 1/2 cup (120g) active sourdough starter (fed and bubbly)

- 3/4 cup (180ml) warm water

- 2 cups (240g) all-purpose flour (you can substitute part with whole wheat flour if desired)

- 1 teaspoon salt

- 1 tablespoon olive oil

Instructions:

1. Mix the Dough:

- In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is dissolved.

- Add the flour and salt. Mix until all the flour is hydrated and a rough dough forms.

2. Knead the Dough:

- Turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5-7 minutes.

- Add the olive oil and knead for another minute to incorporate it into the dough.

3. Bulk Fermentation:

- Place the dough in a clean, lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise at room temperature for 4-6 hours, or until it has doubled in size. The time may vary depending on the temperature in your kitchen.

4. Divide and Shape the Dough:

- Once the dough has doubled in size, turn it out onto a lightly floured surface. Divide the dough into 2 equal portions for two medium pizzas or keep it whole for one large pizza.

- Shape each portion into a tight ball by folding the edges into the center and rounding it. Cover the dough balls with a cloth and let them rest for 30 minutes.

5. Final Proof:

- After resting, the dough is ready to be shaped into pizzas. If you prefer a more flavorful crust, you can refrigerate the dough balls in a lightly oiled container for up to 24 hours. Just let them come to room temperature before shaping.

6. Preheat the Oven:

- Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside if you have one. This helps to create a crispy crust.

7. Shape the Pizza:

- On a lightly floured surface, gently press and stretch the dough into a round or oval shape, about 10-12 inches in diameter for medium pizzas or larger if making one pizza. Be careful not to deflate the dough too much. You can also use a rolling pin if preferred.

8. Add Toppings:

- Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel if using a pizza stone. Add your favorite toppings, starting with a thin layer of sauce, followed by cheese, and any other desired toppings.

9. Bake the Pizza:

- Carefully slide the pizza onto the preheated stone or baking sheet using the parchment paper or peel. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

10. Serve and Enjoy:

- Remove the pizza from the oven and let it cool slightly before slicing. Enjoy your homemade sourdough pizza with a chewy crust and a hint of tang!

Tips:

- Active Starter: Make sure your sourdough starter is active and bubbly before using it in this recipe.

- Overnight Fermentation: For extra flavor, you can let the dough ferment in the fridge overnight after the initial bulk rise. Just let it come back to room temperature before shaping and baking.

- Toppings: Be creative with your toppings! Fresh vegetables, quality cheeses, and lean proteins make for a delicious and healthy pizza.

It’s so fun to cook together as a family and lets the kids feel like they are involved in the cooking.

Monday Motivation: My Workout Routine

I also started my Monday with a good workout! I’m planning to do this routine 3 days this week. Who’s with me?

Heavy Weight Workout Routine:

1. Deadlifts

- 4 sets of 6-8 reps

2. Bench Press

- 4 sets of 6-8 reps

3. Bent-Over Rows

- 4 sets of 8-10 reps

4. Squats

- 4 sets of 8-10 reps

5. Overhead Press

- 3 sets of 8-10 reps

6. Weighted Lunges

- 3 sets of 10 reps per leg

7. Plank

- 3 sets, hold for 60 seconds

Tip: Focus on form and control. Increase the weights as you build strength. Remember to rest adequately between sets, and always warm up before starting your workout.

Quote of the Week

“Success is the sum of small efforts, repeated day in and day out."**

— Robert Collier

This week, let’s focus on consistency. Every small effort adds up to something great!

Have a fantastic week!

Wishing you a productive and healthy start to your September. Enjoy the rest of your Labor Day weekend, and let’s make the most of the days ahead!