Sourdough Pizza Crust Recipes
SOURDOUGH PIZZA CRUST DOUGH
Great sourdough pizza dough to top with your favorites.
Provided by tamaraarlene
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 47m
Yield 4
Number Of Ingredients 4
Steps:
- Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.
- Bake in the preheated oven until pale golden, about 7 minutes.
Nutrition Facts : Calories 335 calories, Carbohydrate 61.9 g, Cholesterol 0.5 mg, Fat 4.4 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 0.6 g, Sodium 603.9 mg, Sugar 2.2 g
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- Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated. Transfer to a straight-sided vessel (if you have one.) Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes.
- 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. 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. By the 4th cycle, you will notice a huge difference in the texture of the dough: it will be smoother, stronger, and more elastic.
- Cover vessel with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen; see notes above) or until the dough has roughly doubled in volume. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you’ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel my dough is even stronger in the end.) Note: Do not use your oven with the light on for the bulk fermentation — it is too warm for the dough. When determining when the bulk fermentation is done, it is best to rely on visual cues (doubling in volume) as opposed to time. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
- 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. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. 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 (see notes in post about thawing).
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- Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large mixing bowl.
- Note: This is a good opportunity to feed the remainder of your starter, if necessary., To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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