To make the dough weigh your flour or measure it by gently spooning it into a cup then sweeping off any excess 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
A sourdough starter for pizza or any dough is basically just a mix usually 50 50 of flour and water a wet dough this dough is topped up with more flour and water regularly to encourage yeast growth this starter dough is then added to your other ingredients in order to make pizza dough
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
Making the dough to start with you need put the flour salt yeast and the italian seasoning into a mixing bowl and mix it up then stir your sourdough starter and measure out 1 cup into the bowl and add the 1 2 cup warm water mix well until combined you can mix it either by hand or with a stand mixer
Note this sourdough pizza dough recipe requires a large quantity 250 g of ripe sourdough starter scale up the previous night s feeding so a portion is ready to be used in the pizza dough 9 00 am mix the pizza dough cover and rest for 20 minutes 9 20 am knead the dough briefly cover and rest for 3 hours
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
Make the dough by adding the starter and the water to a large bowl use a fork to whisk them together well add the flour and salt and use the fork to combine well stir until the mixture comes together into a basic rough dough and you ve incorporated the flour well
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
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
Make the dough whisk flour and salt and then add the water and starter mix and pinch the dough together until combined cover and rest for 30 minutes knead the dough knead on a clean surface or in the bowl for 2 minutes oil a bowl and place dough inside cover and rest until doubled around 4 5 hours
Par bake the pizza crust place the baking pan on the bottom rack bake the dough 450 f for 15 18 minutes or until the surface is set and the bottom crust is golden brown use tongs to peek underneath the dough to double check remove the pan from the oven you are now ready to assemble and bake pizza
In a large mixing bowl for 4 pizzas or a medium bowl for 2 add the starter water and olive oil mix with a fork then add the flour and salt
Remove starter from refrigerator and let sit at room temperature for 2 hours combine starter flour salt sugar olive oil and 1 cup water work vigorously by hand or with a stand mixer until dough forms a coarse ball that comes away from the sides of the ball adding more water or flour as necessary about 4 minutes let rest for 15 minutes
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
Combine sourdough starter water olive oil and honey in a medium sized mixing bowl and stir until well combined ½ cup 115 g active sourdough starter 1 cup 236 ml warm water 1 tablespoon 14 g olive oil 2 teaspoons 11 g honey add flour and salt and stir until you have a shaggy dough that clings together
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
Otherwise skip to the next step shape your sourdough pizza dough into one large ball it should be soft and smooth at this stage cover tightly and leave to prove at room temperature for around 18 24 hours divide sourdough it equally into 4 parts once your dough has roughly doubled in size
Sourdough pizza crust step by step instructions step one in a large bowl weigh out 385 grams of water 1 3 4 cups step two zero out the bowl and add 90 grams of active starter 1 3 cup step three mix well and add the salt 2 teaspoons stirring to combine
Combine the wet ingredients in a large mixing bowl combine the water sourdough starter or discard and olive oil add in the dry ingredients add in the flour and salt then stir until fully combined cover the dough and let it rest for 30 minutes at room temperature to kick off the bulk fermentation process
Instructions combine the starter water and 2 cups of the flour mix on low speed with the paddle until the flour is incorporated cover the bowl and set aside for 30 60 minutes 8 oz active sourdough starter 8 oz warm water 15 oz bread flour if using a stand mixer change to the dough hook
Place the dough in a lightly oiled bowl cover it and let it rise for about 3 4 hours until the dough has doubled in bulk punch the dough down then let sit for 20 minutes form the dough into desired pizza shape top with favourite ingredients and bake
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
In a medium size bowl mix the salt into the flour add the sourdough starter and olive oil to the bowl mix the wet ingredients into the dry ingredients until it forms into a shaggy ball
Some sourdough recipes call for hand kneading or using a stand mixer while this isn 39 t a required sourdough tool a stand mixer like the kitchenaid artisan series 5 qt
The taste of sourdough discard recipes can have a subtle sourness but it 39 s generally milder compared to the tangy flavor of a fully matured sourdough starter the discard is typically collected during the feeding process of the starter and at this stage it might not have developed the full complexity and intensity of flavor associated with a
This allows the sourdough starter to ferment the flour enhancing its digestibility and nutrient availability in a large bowl whisk together the flour baking powder baking soda and salt in another bowl combine the cup of sourdough starter sugar butter or oil eggs milk and vanilla mix until well combined
This detailed guide will help you nurture a healthy sourdough starter that can serve as the foundation for many delicious recipes remember patience and attention are key to cultivating a successful starter pro tips for maintaining a healthy starter maintaining a vigorous sourdough starter is crucial for achieving the best baking results
For the sake of this experiment
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