I accidentally discovered peppadew at the market one week, and I can’t get enough of these sweet and tangy little peppers. 2 pm mix water and sourdough starter with flour, cover, let it rest 1 hour for autolyse (during the autolyse stage flour absorbs water, becoming fully hydrated. Conversely, if you go down on the weight, you can make a less pronounced rim or smaller pizza. When finished, sprinkle the dried oregano on top and place the basil leaves on top of all. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Place your toppings on the dough… I would venture to say that Caputo flour from Italy is probably the most widely used flour for pizza. At 75-77°F (23-25°C) ambient temperature, bulk fermentation should go for about 2.5 hours. Beer pizza dough is going to be your new goto recipe. Add Pizza Dough Flavor, if you are … Quickly grab your handheld water mister and carefully spray in your oven to slightly wet the dough all around. This formula is versatile and adaptable, though, so if you like a thicker crust, increase each dough ball's weight. After 2.5 hours in bulk, use some olive oil and lightly oil a bowl large enough to hold the dough. I hope you do not feel overwhelmed by the length of this post, but rather, come away feeling like you have a single place to go back to for all the tiny details that sometimes get lost with making pizza at home. In early pizza trials, I placed the Baking Steel as close as I could to the top broiler with the thought that when I turned that broiler on to superheat the steel, it would get insanely hot—and it sure did. With this sourdough margherita pizza recipe: no yeast, no problem. This pizza would also be awesome with a pinch of red chile flakes or Calabrian chile oil. In your mixing bowl, measure out the called for water minus 50g and add your mature starter; swish around with a whisk or spatula to disperse. Or, you could mix at 5:00 p.m. like I have listed below and instead of shaping into balls the next day at 11:00 a.m. you could shape earlier before work and bake right when you get home. I based this recipe on a pizza from the Gjelina cookbook (one of my all-time favorite cookbooks), and it has just the right balance of flavors. I love that idea. This sourdough pizza crust recipe, which uses three whole cups of sourdough starter, is a great way to use excess sourdough starter instead of throwing it doesn't, by the way. After the third set, check how the dough feels: is it incredibly stiff and resists any stretching at all? As I opened the menu I saw the typical Peruvian fare and what do you know, they had pizza! I like that it’s a closer option for me in terms of geographic distance, and I can order large quantities without too much of a hit to the bank. Most of us aren’t making pizza professionally, so an adaptable, naturally leavened pizza dough that works around your schedule — and could chill an extended period in the fridge, if necessary — is a good thing. Even if it’s at some strange fusion restaurant with nothing to do with Italian food, my meal companions can pretty much bet I’m going to order pizza and with about 99% accuracy. The bottom pizza stone is not necessary; I keep it in my oven all the time and never move it to save some extra masonry mass in there for heat retention. I use a Baking Steel in my oven to bake my pizza, and, as I mentioned before, it does one heck of a job of staying super hot and transferring massive heat to the sourdough pizza dough. I think the answer depends on your background, where you grew up, and just how much you’ve eaten. “It’s a little more complicated” than a regular dough, said Anthony Falco, who runs the pizza operations at Roberta’s, “but, oh boy, the end result is worth it.” —Sam Sifton. Because it takes longer than that in a home oven, you'll end up baking off a lot of the moisture in the dough, which means your pizza will turn out to be quite firm like a cracker. I've played with misting and not misting. This is a personal thing, but I found 290g to be the sweet spot for a 12″ personal pizza (I can easily eat a single pizza solo) with a thin bottom crust and larger, puffy rim. Alternatively, when the dough is finished proofing you can place the dough into the refrigerator and it will hold for several hours, even overnight. The taste of oregano, olive oil, and slightly roasted cherry tomatoes is pretty out of this world. I know not everyone has a sack of Tipo 00 flour in their pantry; heck, I didn’t until recently. This detour was not because I was lazy and didn't cook, but because it's hard to deny the call of a great pizza. The timing depends on the strength of your sourdough starter and the temperature and humidity of your kitchen. Normally when making a Sicilian pizza or focaccia bread, you’d just grease the baking sheet with olive oil; however, because the dough has to proof in the pan longer than an instant yeast dough… For reference, the above photo is what my dough looked like at the beginning of bulk (I used a mixer). And in the end, I’ll inevitably complain about it right after the first slice. Drizzle a few “circles” of olive oil around and bake. Bake for an additional minute, then using your pizza peel, carefully rotate your pizza 180º in the oven to even out the baking. Each method takes some practice, and if you're starting out shaping on the parchment paper is a great way to get a feel for the process before exploring more shaping methods. Here’s what you’ll need: Sourdough Starter – fed, doubled in size, ripe, and bubbly. If so, let it rest the remainder of the 2.5 hours. By the way, it was a pretty terrible “pizza” if you even want to call it that—but hey, what can you expect?↩, The action of breaking down starches into sugars that yeast can utilize for fermentation↩, This hydration takes the water in the 100% hydration starter into account.↩, A little extra added to the recipe to ensure enough dough is made to cover the number of pizza called for↩, Keep in mind the smaller the blocks of cheese you make, the faster they will bake (and burn); there's a sweet spot to find↩. Transfer to your lightly oiled proofing vessel. I add a 2% “buffer” to the formula to ensure the resulting dough provides at least two 290g balls. It seems lately I always have one or two dough balls ready and waiting in my fridge for that impromptu “let's do pizza tonight,” and you'd be surprised at how often that does pop up. Make this recipe in the morning and enjoy pizza in the evening or make in advance and refrigerate for … When this pie is baked, the cheese will melt on top of and below the spinach, which is just delicious. MAKING SOURDOUGH PIZZA DOUGH FOR THE FREEZER So…full disclosure. My resulting pizza has had a really nice thin crust and a very tender interior when using this flour. Mixing The Sourdough Pizza Dough In a medium bowl, whisk together the starter, water, and olive oil. I've done it both ways and the outcome has been similar. Mix the pizza crust ingredients in a large mixing bowl until they come together and form a shaggy mass. A true sourdough pizza crust has always been in the back of our minds but something we just never got around to.. That is, until now! Once incorporated, dump out onto your counter and slap/fold the dough for about 5-7 minutes until it firms up and holds shape on the counter. You might end up with a little excess dough on your bench. This post might include affiliate links. There are a few ways to do this, but my favorite way is to pick up the ball and, using both hands, tuck the dough back and into itself as you rotate it around in your hand (see the upper-left image above). Feel free to go up or down on this depending on how things turn out in the oven, and most importantly: to adjust for the flour used! While Easy Sourdough Pizza Dough Recipe To tell the truth before this nightmare started I had a sourdough baking class booked to take during my stay in Toronto. Once pressed out several times, you have a choice: you can transfer the disc to the parchment paper on the pizza peel and finish stretching the dough out on the parchment if that's more comfortable, or you can lift the disc off the bench and using the back of your hands stretch the dough out as you work around (imagine an Irish-style boxer with their fists up, knuckles pointing away from the body with the dough draped over them). What can I say? If you want the dough to rise faster, add 1/2 teaspoon of instant dry yeast to the mixture. If you find the dough sticks too much to your hands and the bench, use more flour, but I find this rarely to be the case. I like it because it is quick - there are other sourdough recipes that require an all day fermentation period, which are great, too - but when When finished, tap the top of the dough with your hand, so it sticks in place on the bench. I let the dough ferment for up to five days, to see if its flavor and texture diminished (they didn’t). With only two you can use a small baking sheet (like a quarter sheet), or even better, a high-walled baking dish. Make the pomodoro sauce (see recipe below), cut mozzarella into cubes 10, and so on. Combine 375 g water, 100 g sourdough starter, and 10 g salt in a bowl. Lightly flour your bench and the top of a single sourdough pizza dough ball from the fridge. This is my go-to tomato sauce for just about every pizza I make (with a few exceptions, as outlined below). As you can see, I like it a little lower, just low enough to still get significant heat from the broiler when it's kicked on but not too close to overdoing the top of the pizza. If you want to make more than two sourdough pizza dough balls, just scale everything up using baker's percentages. TIP: Thirty minutes before you plan to bake the first pizza toss your entire proofing vessel with dough into the refrigerator. The recipe for this pizza depends especially on the way the dough is kneaded. At the end of this period, the dough should be puffy to the touch and should have relaxed out from its tight ball into more of a disc shape (see above image). The dough will feel soft and sticky but that is exactly how it should be. Flour your hands and the side of the ball facing up and begin shaping. Work your way around and around, stretching and tucking, then flip the ball over and pinch the bottom to close the seam. Lots of process photos, pizza photos, and comments on how I've been honing my sourdough pizza dough making skills at home. Much like Caputo 00, it is milled incredibly fine and feels smooth as can be when mixing. Using two hands shaped like an inverted letter “V,” press down the dough in a uniform fashion, starting at the side of the dough farthest from you, working toward your body. You want to keep your hands flat with the dough. I think there’s an equilibrium to find: you don’t want the flavor of the grain to overpower the toppings you’re using completely, but rather be a balanced contributor to the overall concert. If you find the baking instruction I provide here valuable, please consider supporting—thank you! … This pizza's flavor is lighter than one with a traditional tomato sauce, and I think this is what I like so much about it. In either case, the end result will be a dough that's not completely smooth, but a very strong feeling. The Perfect Loaf is supported in part by the  generosity of its readers. If you do not want to use a handheld mister, by all means, skip this step. Cover the bowl and let it ferment on the counter at room temperature overnight. However, that residual heat from the boiler sticks around, so when you launch your pizza on the steel, it cooks the top of the pizza a bit too fast in relation to the bottom.

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