Sourdough Pizza Crust Dough Food

SOURDOUGH PIZZA

Steps:

• Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. 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.
• 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, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
• To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
• Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.

SOURDOUGH PIZZA DOUGH

Steps:

• (9:00 a.m.)Add the ingredients to a mixing bowl or stand mixer. Mix until medium development (the dough should be smooth, but still a little shaggy, and elastic. Transfer the dough to a bulk fermentation container and cover.
• (9:15 a.m. to 11:45 a.m.)This dough will need 3 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
• (Overnight, 11:45 am to 11:00 a.m.)Remove the dough from the bulk fermentation bowl and lightly oil the interior with olive oil. Tighten the dough on the counter into a ball and transfer back to the oiled bowl, seam side down. Cover the bowl and transfer to the refrigerator overnight.
• (11:00 a.m.)Divide the dough into two 290g pieces. Shape the dough into a very tight ball with no seam on the bottom. Transfer to a pizza dough tray or baking sheet and cover.
• (11:30 a.m. to 5:30 p.m.)Proof the dough out on the counter at around 75°F (23°C) for 5-6 hours. When fully proofed, the dough will have relaxed outward and be soft to the touch. If using the dough soon, preheat your oven, alternatively, you can place the dough back into the fridge until the next day.
• (5:30 p.m.)Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.

CHEWY SOURDOUGH PIZZA CRUST

Steps:

• Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
• Select dough cycle and start.
• Divide the dough into 4 equal portions and form into balls.
• With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
• Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
• Proof, covered, for about 45 minutes at 85 degrees F.
• Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
• Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
• Bake for 20 to 25 minutes, or until crust is brown.
• Remove from oven with bakers peel.
• NOTE: It takes practice to transfer the pizza to the stone.
• As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.

SOURDOUGH PIZZA DOUGH

Steps:

• In a large mixing bowl, combine the flour and salt.
• In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water, the instant dry yeast and the olive oil, then stir the sourdough starter into it and pour it into the bowl with the flour mixture. Knead with your hands until well combined, about 4 minutes, then let mixture rest for 15 minutes.
• Knead rested dough for 3 to 4 minutes. Cut into 3 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with a dampened cloth and let rest and rise for 8 to 24 hours in the refrigerator. (Remove from refrigerator 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

SOURDOUGH PIZZA CRUST

Steps:

• 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.
• If you are making it by hand, turn the pizza dough out onto a lightly floured surface. Knead until the dough is smooth and slightly sticky. About 10 to 12 minutes.
• If using a stand mixer, attach your dough hook and knead for about 7 minutes until smooth and just a tad bit sticky.
• After kneading, you need to put the dough back into a greased bowl and turn it to grease the top. It needs to rise until it has doubled in volume.
• Depending on how strong your starter is and how warm your kitchen is, the rise time can be anywhere from 1 to 3 hours.
• Divide your dough into your chosen number of crusts.
• Drizzle olive oil into your chosen number of regular sized pizza pans and tilt the pans (or spread the oil with your hands) until the bottoms are evenly coated with oil.
• Shape each piece of the dough into a disc and then put each disc into a pizza pan. Gently press the dough out until it covers the bottom. It will start to shrink up a bit. That's ok.
• Let it rest for a few minutes and press it out again. Do that for all of the pizzas.
• Once you have the crusts in the pans, take a fork and poke holes all over them. These holes keep the crusts from bubbling up as they bake.
• Cover the crusts and let them rest while the oven preheats.
• Preheat your oven to 450°F. If you are going to be baking your pizzas to eat right away, put your baking stone in the oven to heat up.
• Once your oven is hot, pre-bake the thicker crusts for 8 - 10 minutes and the thin crusts for 4 to 6 minutes.
• Remove from the pans and cool on a wire rack for later, or top immediately with all your favorite fixins.
• When you are ready to bake your pizzas, slide them into the oven and onto the preheated baking stone.
• Bake until the toppings are hot and the cheese is melted and browned to your liking. Approximately 10 minutes for the thicker crust pizza, and 8 minutes for the thin crust pizza.

SOURDOUGH PIZZA CRUST

Steps:

• Gather the ingredients.
• Thoroughly combine the flour, water, starter, salt, and the oil in a medium bowl (preferably a glass bowl that will allow peeking to check on the fermentation activity). The dough will look rough and shaggy and feel soft and sticky.
• Cover the bowl with a damp towel or plastic bag and rest for 20 minutes at room temperature.
• Moisten your hand with a little water, scoop your hand underneath the dough, and gently grasp one side of the lump. Lightly stretch the dough in your hand away from the main mass, then fold it over. Repeat this motion on different sides of the dough three or four more times. Don't overwork it, as the goal is to keep as much air in it as possible.
• Flip the whole mass of dough such that the seams of your folds face down against the bottom of the bowl. You should notice that the shaggy dough becomes considerably smoother. If the dough still looks as shaggy as before, fold the dough again.
• Rest the dough for another 20 minutes, then stretch and fold again as you did the first time.
• Cover once more and ferment at room temperature for at least 4 hours. Your dough will probably not rise significantly, but you should see bubbles forming on the surface and underneath. If you do not see bubbles, give the dough more time to ferment until you do.
• After 4 hours of fermentation, lightly flour a work surface. Invert the bowl above the floured area and wait for the dough to release itself from the bowl. Divide the dough in half.
• Using the same stretch and fold technique (minus the wet hands), shape the pieces into rounds.
• Lightly coat the inside of 2 round 1-pint storage containers (preferably with lids) with the olive oil. Place a dough ball seam-side down into each one. Cover with lids or plastic wrap and refrigerate for at least 24 hours before using. Dough that is kept in the refrigerator for longer will continue to develop flavor and has a shelf life of a week.
• To make the pizza, remove the dough from the refrigerator and place it on a well-floured surface. 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 to 12 inches in diameter. Don't overpress it, as keeping as much air in is what will give the dough a delicious and chewy texture.
• Add sauce and toppings as desired and bake according to your preferred method , or simply bake in a 450 F to 500 F oven for 6 to 8 minutes, or until crispy. Serve immediately.

SOURDOUGH PIZZA CRUST

Steps:

• Add the ingredients to a large bowl. Mix with a strong spoon or dough whisk. The dough will look rough and shaggy and feel soft and sticky. Turn the dough onto a lightly floured countertop.
• Knead the dough for about 3 minutes, until the dough is smooth and tacky but not sticky. Return the dough to the bowl, cover with plastic wrap, and let rise overnight at room temperature.
• In the morning, your dough should be doubled in size. Punch the dough down and flip it in the bowl. Refrigerate the dough until 1 hour before making your pizzas.
• Remove your dough from the refrigerator. Flour the counter, then divide into 2 for large pizzas, or 4-6 individual pizzas. Let dough rest at room temperature for one hour. Prepare your toppings and preheat your oven to 475º.
• Shape your pizzas by hand, flattening with your palm, then press with your fingers to stretch the dough, leaving a 1" thick crust at the edge. Large pizzas 14", and individual pizzas 10" - 12". Add toppings.
• I prefer to bake pizzas on a pizza stone or cast iron. If you don't have a pizza stone, you can flip over a cast iron skillet or use a cast iron griddle. Add it to the oven before preheating.
• Bake small pizzas for 10-12 minutes, large for 15-20 minutes.

THE SIMPLEST SOURDOUGH PIZZA CRUST RECIPE (WITH A PERFECT CHEW)

Steps:

• In a medium bowl, whisk together the starter, water, and olive oil.
• Add the flour and salt and stir to thoroughly combine. The dough will feel soft and sticky but that is exactly how it should be.
• Cover the bowl with a cling wrap (or a shower cap) and a kitchen towel and rest for 30 minutes.
• Wet your hand with a little water, scoop your hand underneath the dough, and gently grasp one side of the dough. Lightly stretch the dough in your hand away from the main mass, then fold it over. Repeat this motion on different sides of the dough 6 or so more times. (See video above for step by step.)
• Then, flip the whole mass of dough such that the seams of your folds face down against the bottom of the bowl. At this point, the dough will have become considerably more smooth, which is the goal.
• Repeat this process 3 more times: Rest the dough for another 30 minutes, then stretch and fold again exactly the same as before. All in all, you will have rest the dough for four 30 minutes increments and stretched and folded in between. In the end, the dough will be very pliable and elastic.
• Cover once more and ferment for 4 hours at room temperature. Your dough will probably not rise significantly but that is perfectly fine.
• Lightly flour a work surface and turn out the dough. Divide the dough evenly into three 8½ oz (240g) rounds.
• Tightly coat the inside of 3 one pint storage containers with oil and place a dough ball seam-side down into each one. Cover with lids.
• Important step: Refrigerate for at least 24 hours before using. The dough kept in the refrigerator longer will continue to develop flavor and has a shelf life of 5 days. It can also be frozen at this time for up to 4 weeks.
• To make pizza, remove the dough from the refrigerator and place it on a well-floured piece of parchment paper. 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. Enjoy immediately.

SOURDOUGH PIZZA CRUST

Steps:

• Blend together the dry ingredients in mixing bowl.
• Pour in sourdough starter and olive oil and start machine; adding additional water and flour as needed.
• Knead for approximately 6-8 minutes until dough is smooth and elastic.
• Remove from bowl and form into 1 ball if baking pizza or 2 balls if grilling.
• Place dough in bowl(s) that have been sprayed with non-stick, turning once to coat the top.
• Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
• DO NOT PUNCH DOWN DOUGH.
• Dredge hands in flour and remove dough.
• Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
• Lay dough flat on lightly floured pizza peel (or inverted cookie sheet) and continue to work edges with fingers and stretching into a 14-inch round (or two smaller circles).
• Assemble and bake the pizza according to your favorite recipe.
• Suggestions:.
• Pizza Margherita Recipe #236789.
• Caramelized Onion and Gorgonzola Pizza Recipe #244305.
• Pizza/Pasta Sauce Recipe #227656.
• Grilled PIzza Recipe #322248.

SOURDOUGH PIZZA DOUGH

Steps:

• Oil a baking sheet or baking dish with canola oil. Set aside.
• Fit a food processor with a blade, any blade. It doesn't matter. Seriously.
• Add 00 flour, bread flour, salt, sugar and yeast. Fix the top and pulse to combine the ingredients.
• Combine the water, olive oil and starter. With the food processor running pour the wet ingredients through the feed tube. When I made it for the video I added the starter after the water and oil and it was something special trying to get it through the tube. Don't be like me.
• Allow the food processor to run until a ball forms and then let it run another 30 seconds. Stop the food processor.
• Lightly flour a smooth surface. Don't use too much. The dough isn't that sticky.
• Using a spatula, scrape all the dough onto the counter. With a bench scraper, divide it into two equal pieces.
• Form each one into a ball by folding all four sides into the center. Flip it over seam-side down. Tighten the ball by pulling the dough towards you, rotating and then pulling to towards you again. You can also shape it using the bench scraper. Just watch my video on youtube!
• Place each ball on the oiled sheet. Rub some oil on the top of the dough. Wrap tightly in plastic wrap and place in the refrigerator.
• Refrigerate 24-72 hours. The longer it sits, the more the flavor will develop.
• Before you use it, take the dough out of the refrigerator and let it sit at room temperature for 2-4 hours. Make that pizza!!!!

SOURDOUGH PIZZA CRUST DOUGH

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.

SOURDOUGH DISCARD PIZZA DOUGH

Steps:

• In a large bowl, combine the water, discard, and yeast. Add the flour and salt and mix by hand until well combined. Cover and set aside to rest for 15 minutes.Turn the dough out onto a lightly floured work surface and knead for 3 minutes. Divide dough in quarters and shape each quarter into a ball. Place on a parchment-lined baking sheet. Cover with plastic wrap and let rise at room temperature for 2-4 hours, or 8-24 hours in the refrigerator. (See note if refrigerating)Preheat oven to 500 degrees. Shape each ball on a piece of parchment paper by pressing from the center to the perimeter with your fingertips, then stretch into a roughly 10-inch round. Cover with desired toppings. Use the parchment paper to transfer to a baking sheet or a preheated pizza stone and bake on the lowest rack of the oven for 10-12 minutes, until crust is brown and cheese is bubbling. Cool slightly before cutting. Continue topping and baking pizzas in batches.