Wednesday, May 4, 2011

Sourdough Pizza!

I've made this pizza dough twice now, and I am hooked.  While I won't be throwing out the regular pizza dough anytime soon, it is so nice having a dough with such flavor.  There are many recipes out there to make sourdough pizza crust, but I couldn't find anything that works with the dough recipe I decided I loved.  This is my version.  I'm sure there are better recipes out there, but this works well.  You want proof?  We had pizza last night, and there is none leftover :)



1.  The night before, take out your 1/2 cup starter and freshen it with 1 1/2 cups flour and 1 1/4 cup water.  Leave it out all night so it gets active and bubbly.
2.  When it is bubblin', take out your 1/2 cup starter and put back in the fridge, then pour the rest (or you can measure out 1 1/2 cups) into your mixer.
3.  Add 1 1/2 cups bread flour, 1 1/2 t salt, 1 t baker's yeast (if you want) and 1/2 cup cold water.  Mix with a large spoon, then let sit for 20 minutes.
4.  Turn your mixer on low and mix for 5 minutes.
5.  Start adding more flour, a little at a time, and increase speed to medium.  Keeping adding flour until the dough pulls away from the side while sticking to the bottom, mixing for another three minutes.  Remember, don't make it too dry.  We're still going for that wet dough here.  Another test is to sprinkle just a tad of flour.  If it makes the dough nice and soft, it's ready.  If it's too dry, add in a teaspoon of water.
6.  Sprinkle your work surface with flour, then "pour" the dough.  Gently mold it into mounds with floured hands.
7.  Place dough balls into lightly oiled plastic containers.  Let rest another 10 minutes.
8.  Let rise in the fridge at least 24 hours and up to a week.
9.  When ready to make your pizza, take out 1 to 1 1/2 hours before bake time, so they can rise.  (You'll see they've risen a lot in the fridge already, though!)
10.  Top with desires toppings (for us, it's been just a bit of sauce and cheese) and bake in a hot hot oven on the bottom rack.  I have yet to master the pizza peel, but that would be ideal.  For me, it needs to be for eight minutes.
11.  Take out, top with another handful of cheese and a handful of fresh basil.  Enjoy!

For more details on the whole pizza dough process, you can read my other post here.  I've somewhat synthesized the information above.

Remember, if you need a starter, let me know.  I'd be happy to "grow" you one!

1 comment:

  1. mmmmm, that looks so good! Next time you make it please know you can invite me :)

    ReplyDelete

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