Sourdough Pizza Crusts Food

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.

PIZZA DOUGH

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

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:

• Add all the ingredients to a mixing bowl and stir well to combine. Dump the dough out onto a floured counter and knead for 8 to 10 minutes. Alternatively, you can use a stand mixer with a dough hook.
• Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap.
• Set aside for 2 to 4 hours until it is doubled in size.
• Divide the dough in half and shape each piece into 2 round pizza disks about 12 inches in diameter. Place the shaped dough on either parchment paper or a well-oiled baking pan.
• Cover and let rest for 30 minutes to 1 hour or until the dough rises to the thickness you like. Toward the end of the rest period, preheat the oven to 500°F (or 425°F if making a thick crust pizza)
• For a thin crust pizza, add the toppings and bake for 7 to 10 minutes (depending on thickness.)
• For a thick crust pizza, bake the crust for 12 minutes before adding the toppings then bake for another 10 to 15 minutes.

INCREDIBLE SOURDOUGH PIZZA CRUST

Steps:

• Sprinkle yeast into warm water and sugar.
• Stir and let stand until it because foamy.
• Mix in Oil, sourdough starter,salt and one half of the flour.
• Gradually add enough of the remaining flour to make a dough.
• Turn dough onto smooth, lightly floured surface.
• Knead until smooth and elastic.
• Put in lightly oiled bowl, turning to coat all sides, cover with a cloth and let rise until doubled. This will take about an hour.
• Punch down and shape into two pizza crusts.
• Preheat oven to 400 degrees.
• Sprinkle pizza pan or baking stone with Corn meal before placing the crust on it.
• Prebake crust for 10 minutes.
• Remove from Oven.
• Brush crusts with olive oil and spread with tomato sauce, then top with toppings of your choice.
• Sprinkle with grated mozzarella cheese and parmesan cheese, if desired.
• Bake for 25-30 minutes at 425 degrees. Might take longer depending how thick your toppings are.
• Prep time includes rising time.
• 8-10 servings per pizza crust depending on size of slices.

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.

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:

• 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

Steps:

• Levain
• Prepare your 120g of starter by mixing 40g of starter with 40g of water and 40g of flour. This is a 1:1:1 starter preparation, but other builds are fine too. Mark your jar with a rubberband and let it sit at room temperature for 4-8 hours until roughly tripled.
• Mixing and First Rise
• Mix the ingredients, including the 120g of mature starter, together by hand, or in a mixer with the dough hook attachment, until everything is incorporated and forming a ball around the hook.
• Scrape the dough out onto a floured counter and knead it for 3-5 minutes, adding a small amount of flour until the dough is manageable.
• I prefer to hand knead the dough, but if you want to keep the dough in your mixer for 5-10 minutes until it passes the windowpane test, that is fine too. Covering it while it's still shaggy, and doing several rounds of stretching and folding over the course of a couple of hours is also an option.
• Lightly oil a bowl, dab the "top" of your dough ball in the oil, then lay the bottom side down in the bowl and cover.
• Let the dough rise until it has approximately doubled. I tend to leave the dough at room temperature for a few hours and then put it in the refrigerator for a day or so, and finally pull it out when it is fully risen or close to fully risen and just needing a few more hours at room temperature.
• The bulk fermentation can be just a few hours if you use warm water and have a warm house or put the dough in a lit oven, or this can be five days if you use sleepy starter and put the dough in a 37F refrigerator. I did the latter recently, and the pizza was tasty-sour and the crust perfectly bubbly.
• Preshape and Second Rise
• When the bulk fermentation is finished, lightly oil a 9x13 baking pan and your counter.
• Scrape out the dough onto the oiled counter, gently press out most of the air, and divide the dough into 4-5 pieces. The total dough weight is approximately 1140g. This makes five approx. 225g or four 285g pizzas. (You can go larger and smaller, but you may need to adjust cook time.)
• Form each piece into a ball by folding the sides of the piece inward. Then hold the ball in one hand with the taut top on your palm, while you pinch the bottom pieces together with your other hand.
• Place the balls in the oiled pan seam-side down, and cover or put the entire pan in a plastic bag. The final proof can be at room temperature for 45-90 minutes or in the refrigerator for 8-12 hours. Various combinations of room temperature and cold proofing work, and a lot depends on how warm the dough was when you shaped it, and if your room temperature is very warm. Even in a heat wave, I've not seen a big difference in pizza outcome when the first dough ball of a batch was formed into a pizza and cooked an hour before the last dough ball.
• Topping Prep
• 45-90 minutes before the dough is finished proofing, set up your toppings and the area where you will be stretching and "decorating" your pizza. My preferred pizza sauce is NYTimes Classic Marinara plus 6 ounces of tomato paste (sometimes I skip the paste). I like to make it ahead of time, and simply pull it out of the refrigerator to warm up a bit when I'm setting up the toppings.
• Shaping and Baking (by oven type)
• Wood-Fired Oven
• About 30 minutes before your dough is finished proofing, fire up your pizza oven. Make sure your Uuni or other pizza oven is clean and ready to go -- the stone tiles have been brushed off, and the charcoal/wood tray has been emptied.
• Have everything you need on hand: kindling, charcoal, gloves, an aluminum pizza peel, and a "hot plate" to lay the door on (also the cast iron pan if you cook vegetables or meat too). I use a couple pieces of kindling as a rack, and steel/aluminum baking sheets and cooling racks for the pizzas that come out of the oven. (See gallery)
• Your damper in the chimney should be open, and the flue at the base of the chimney inside the oven should be about half open.
• Place 4-6 pieces of very dry kindling in the fuel area of your pizza oven. Light them and put the cover back on. Checking on them every few minutes, let them burn for about 5-10 minutes, until they are fully burning. Add about 15 pieces of lump charcoal and wait another 10 minutes or until the temperature is over 700F. About 5 minutes before cooking your pizzas, you can add wood again for an extra burst of heat. Wait a few minutes for the wood to be fully lit and the smoke to be white or clear, not black, before before loading a pizza. This entire process takes about 20 minutes, and this is what has worked for me, but you may prefer different time parameters, fuel types and amounts.
• Prepare your pizza peel with flour and cornmeal. Rub the flour into the wood and sprinkle the cornmeal on the top of the flour. I prefer a wood peel for prepping and loading pizzas, and an aluminum peel for removing them. A third smaller peel for turning the pizza is a helpful option, too.
• Remove a dough ball from the proofing pan and gently grasp one side of the circle with both hands. Holding the top edge of the circle (10 o'clock and 2 o'clock), let the rest of the dough droop/stretch downward while you then rotate and re-grab the dough like you're turning a steering wheel. This will develop about a 1/2-1 inch crust edge and stretch the middle. (Using a rolling pin is fine too.)
• If the dough only stretches a bit, lay it down on your floured counter for 5-10 minutes while you work on your other dough balls and check on your oven temperature. By the time you come back to the first circle, the gluten should have relaxed and you will be able to stretch it further. Try not to let any part of the dough get thin enough to see through or you may end up with a hole.
• Lay your pizza dough on the floured/cornmealed pizza peel. Stretch and adjust the dough a little more, aiming to position one edge of the pizza all the way at the front edge of the peel. When you insert the peel into the oven, the front edge of the dough will "catch" on the hot stone, making it easier to slide the peel out from under the pizza.
• Now top your pizza dough to your liking and put it in the oven. If you leave the pizza on the peel for more than a few minutes, it may begin to stick to the peel, so keep your assembly line moving.
• After about 1.5 minutes of cooking, rotate your pizza with an aluminum peel. The heat is strongest in the back of the oven near the fire, so this will encourage even cooking and char spots. After about 1.5 more minutes, your pizza is likely done.
• Using an aluminum peel, remove the pizza from the oven and put the pizza on a rack if not eating right away (this keeps the bottom crispy), or on a plate or a steel/aluminum sheet to serve.
• Repeat with the next pizza and so on. When you're finished cooking the pizzas, let the fuel burn off and the oven cool down before cleaning and storing it.
• See the last photo gallery for ideas for things to cook while the oven is warming up (pitas), cooling down (s'mores, garlic knots from extra dough), and still very hot (steak and veggies).
• Kitchen Oven
• About 30 minutes before your dough is finished proofing, preheat your kitchen oven with a baking stone or steel in it to 500F, using the top shelf if you have a top broiler. You can also use an upside-down baking sheet as your baking surface, with parchment paper under the dough, and preheated to only 450F.
• Flour and sprinkle cornmeal on the peel as described above, or use a square of parchment paper for each pizza.
• Remove a dough ball from the proofing pan and gently grasp one side of the circle with both hands. Holding the top edge of the circle (10 o'clock and 2 o'clock), let the rest of the dough droop/stretch downward while you then rotate and re-grab the dough like you're turning a steering wheel. This will develop about a 1/2-1 inch crust edge and stretch the middle. (Using a rolling pin is fine too.)
• If the dough only stretches a bit, lay it down on your floured counter for 5-10 minutes while you work on your other dough balls and check on your oven temperature. By the time you come back to the first circle, the gluten should have relaxed and you will be able to stretch it further. Try not to let any part of the dough get thin enough to see through or you may end up with a hole.
• Lay your pizza dough on the piece of parchment paper or floured/cornmealed pizza peel. Stretch and adjust the dough a little more, aiming to position one edge of the pizza all the way at the front edge of the peel if that is what you're using. When you insert the peel into the oven, the front edge of the dough will "catch" on the hot stone, making it easier to slide the peel out from under the pizza.
• Now top your pizza dough to your liking and put it in the oven. If you leave it on the peel for more than a few minutes, it may begin to stick to the peel, so keep your assembly line moving or use parchment paper.
• For a pizza stone or steel, bake for 7 minutes, then switch to broil for 1 minute more. Keep the oven on broil an additional minute before you load the next pizza. This helps reheat the stone before you switch back to bake mode.
• For a baking sheet, bake the pizza on parchment paper on the sheet for 8 minutes, then broil (still at 450F) for 1-2 minutes. Then move the pizza to a bare lower rack, removing the parchment after the transfer, and bake 3-4 more minutes.
• Remove the pizza from the oven with a peel, spatula, or even by tugging on a corner of the parchment paper.
• Put the pizza on a rack if not eating right away (this keeps the bottom crispy), or on a plate or a steel/aluminum sheet to serve.
• Repeat with the next pizza and so on.

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.