Today I'm making Sourdough Pizza Crust for dinner. I prepared the pizza dough the night before. I used BBQ sauce for base and topped with sirloin steak slices and Mozzarella cheese. Once done baking, a little fresh basil is always nice. 😘
Sourdough Pizza Crust (75% hydration)
Ingredients:
1/2 cup (100 g) sourdough starter discard
2 teaspoons (10 g) fine sea salt
2 tablespoons (30 g) olive oil
1/3 cup 2 teaspoons (50 g) whole wheat flour( I used bread flour)
3.5 cups 1 tablespoon (450 g) all-purpose flour
1.5 cups (375 g) water
Pizza toppings:
Pizza sauce
your choice of toppings
Instructions:
The night before:
1. Mix the dough: Add the pizza crust ingredients to a large mixing bowl and use your hands to mix until they are fully incorporated. Cover the bowl and let stand 30 minutes.
2. Stretch and fold: After 30 minutes have passed, do the strech and fold, and continue this pulling 8 to 10 times.
3. Let the dough rest for another 30 minutes; then repeat the stretching and folding. If possible, repeat this cycle twice more for a total of 4 stretch and folds.
4. By the 4th cycle, you will notice a huge difference in the texture of the dough: it will be smoother, stronger, and more elastic.
5. Bulk fermentation: Cover the bowl and set aside to rise at room temperature for 4 to 18 hours (the time will vary depending on the strength of your starter, and the temperature of your kitchen or until the dough has roughly doubled in volume.
The next morning:
Portion and shape:
1. Turn the dough out onto a work surface and shape into a rough ball, using as much flour as needed — the dough will be sticky. Using a bench scraper, divide the dough into 4 equal portions. Sprinkle portions with flour.
2. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball.
3.Transfer each round of dough to a plastic quart container, cover, and store in fridge for at least 6 hours or up to 3 days or transfer to the freezer for up to 3 months. (The dough can be used at this point to make your pizza, the cold ferment is optional.)
Make the pizzas:
1. Pull out a round (or more) of dough from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Let sit untouched for about an hour (a little longer or shorter is fine). Set oven to 450ºF/250ºC. Heat oven for at least 45 minutes prior to baking.
2. Use your hands to press a ball of dough into an 8" circle on a floured surface. Use more flour as needed to prevent sticking. Do not worry about adding too much flour!
3. Lay the circle of dough onto the parchment paper and sauce and top as you like, but don't add cheese yet. Bake for 5 minutes before removing from the oven and adding cheese. Return to the oven and bake for 5 to 7 more minutes, until the cheese is melted.
4. Transfer to cutting board. Sprinkle with basil, if you have it. Cut and serve. Discard parchment paper.
Recipe adapted from: alexandracooks and littlespoonfarm
Happy Baking!
Comments
Post a Comment