Quickly top with a spoonful of tomato a few pieces of mozzarella and a couple of basil leaves then put the pan back into the oven and cook for 7 10 minutes or until the pizza base is cooked
Roll into balls and leave to rest on a floured tray covered with a damp teatowel in the fridge for at least 4 hrs and up to 18 hrs the longer you leave the dough the more sour it will taste step 2 meanwhile make the tomato sauce drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil
Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes stretch and fold after 30 minutes have passed reach into the vessel and pull the dough up and into the center turn the vessel quarter turns and continue this pulling 8 to 10 times see video for guidance
With wood fired pizza i like to cook at around 600 f 315 c and in a home oven at around 550 f 290 c as pizza dough cooking time increases so does the crust s crispness until it burns of course the following are approximate ranges for pizza dough cooking temperatures to get a different style crust and texture
Coat the dough lightly all over with flour as well with your hands gently flatten and stretch the dough into a thin circle about 10 inches 25cm form a thicker border around the edge for a lovely bubbly pizza crust add pizza sauce cheese and desired toppings bake at 550 f 288 c for only 8 10 minutes
Step 1 mix the pizza crust ingredients in a large mixing bowl until they come together and form a shaggy mass cover the bowl and let it ferment on the counter at room temperature overnight step 2 the next morning perform one set of stretches and folds cover the bowl and place in the fridge until ready to bake
Knead the dough for 5 minutes then leave on the kitchen table overnight day 2 8 10pm divide dough and shape into rounds leave to rest for 1½ hours then transfer to the fridge until you 39 re ready to bake day 3 8am remove dough from fridge to come up to room temperature day 3 1 hour before baking
Remove the dough to a lightly floured flat surface and punch it down 4 5 times place the dough on a cookie sheet or pizza pan cover with a clean tea towel and let rest for 20 minutes pre heat oven to 425f 220c if using a pizza stone then place in oven to pre heat
In your large mixing bowl or bowl of your stand mixer combine the lesser amount of water the flour salt yeast and pizza dough flavor with the sourdough starter mix to combine adding the remaining water 1 tablespoon at a time if the dough looks dry knead for about 7 minutes using a stand mixer with its dough hook until the dough cleans
Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap set aside for 2 to 4 hours until it is doubled in size divide the dough in half and shape each piece into 2 round pizza disks about 12 inches in diameter place the shaped dough on either parchment paper or a well oiled baking pan
Prepare the dough in a large mixing bowl add 600g bread flour and make a well in the center set aside in a separate bowl add 375g room temperature water and 90g active sourdough starter stir them to combine then mix in 12g extra virgin olive oil
First you ll mix the starter with water then add the olive oil using a fork to combine second add the flour third use a fork to incorporate the ingredients switch to kneading with your hand the dough will feel stiff and sticky at this point rest the dough
Let the dough rest in the bowl for 10 minutes covered add the salt and water 2 to help it dissolve mix on low speed for 2 minutes until the salt is incorporated then increase the mixer speed to medium and mix for 4 to 5 minutes until the dough clumps around the dough hook and is smooth and elastic
Step 1 to make the sourdough starter combine the flour with 100ml of warm water in a glass or plastic container make sure the container has room for the starter to grow stir the mixture vigorously to incorporate air cover with a breathable lid and leave in a warm place at around 18 to 22c for 12 24 hours
Add the flour to the bowl and using your hand mix the flour water and leavin together until there are no dry bits allow the dough to rest for 20 minutes add the salt along with the water 2 use a wet hand like a claw to pinch through the dough and mix until the salt is fully incorporated
Add starter and water to the bowl of a stand mixer stir with a fork to loosen starter and disperse starter add flour and olive oil stir with a spatula to incorporate flour then mix on low speed for about 20 seconds to further incorporate and no dry streaks remain
Fire up your oven and aim for 950 f 500 c on the stone baking board inside using your thermometer to check the temperature using a small amount of flour dust your pizza peel stretch the pizza dough ball out to 12 or 16 and lay it out on your pizza peel add your favourite toppings
Add to it the warm water salt yeast and flour mix well to combine all the ingredients properly add pizza dough flavor if you are using whish the contents to combine knead the dough for about 7 to 10 minutes in a mixer using a dough hook continue kneading until the dough has wrapped itself around the hook
Instructions the morning of pizza night add the ingredients to a stand mixer bowl with a dough hook mix the dough on medium speed until the dough passes the windowpane test which might take up to 10 minutes place in an oiled bowl and cover with a lid or plastic wrap rest at room temperature for about 8 hours
Roll into a ball and dust with flour tip the dough into a well floured round banneton or proving basket and leave to rise for 4 8 hours put a tray half filled with water on the bottom oven shelf
Step 1 day 1 to begin your starter mix 50g flour with 50g tepid water in a jar or better still a plastic container make sure all the flour is incorporated and leave semi uncovered at room temperature for 24 hrs step 2 day 2 mix 50g flour with 50g tepid water and stir into yesterday s mixture make sure all the flour is incorporated
Method mix together the flour sourdough starter and 250ml 9fl oz water in a bowl add the sugar and salt turn out on to a surface and knead for 10 minutes or until the 39 windowpane effect 39 is
Method step 1 to make the sourdough starter whisk 50g strong white flour and 50g strong wholemeal flour with 100ml slightly warm water until smooth transfer to a large jar or plastic container leave the lid ajar for 1 hr or so in a warm place then seal and set aside for 24 hrs for the next six days you will need to feed it
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