Sourdough Rolls Or Pizza Crust Food

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.

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.

BEER BREAD (SOURDOUGH BREAD, ROLLS, OR PIZZA CRUST )

Steps:

• FOR FEEDING THE STARTER:.
• Weekly, or as often as every 3 days, feed the starter.
• Dissolve sugar and potato flakes in warm water.
• Add to the starter.
• ONLY If you are making starter for the first time, add the packet of yeast to the ingredients.
• Let set uncovered all day.
• That evening, remove 1 C and refrigerate remainder.
• FOR MAKING BREAD, ROLLS, OR PIZZA CRUST:.
• In a LARGE bowl (NOT metal), Mix together bread ingredients until well blended.
• Cover with dish towel and let set all night (up to 8 hours or more).
• Next morning: Punch down and turn out on floured surface.
• Dough will be sticky. Use enough flour to allow you to shape it, but don't knead more flour into the dough unless it is absolutely too gooey to manage.
• Divide into 3 sections and form loaves or make into rolls or press into pizza pan for pizza crust.
• Let raise for 5 hours or more.
• Bake 350 degrees for 30 minutes
• Brush tops with butter.

SOURDOUGH PIZZA CRUST

Steps:

• Using a standup mixer, such as the Kitchen Aide,dissolve the yeast in warm water in the mixing bowl and let sit for 8-10 minutes.
• Add olive oil, salt, sugar and Italian Seasoning and mix well.
• Add the sourdough starter and mix well.
• Add 2-3 cups of flour (add additional flour until the dough pulls away from the sides of the mixing bowl. If it becomes too dry, just add a little more starter.
• Using the dough hook, knead for about 8 minutes.
• Transfer with slightly greased hands to a greased bowl, turning once.
• Cover with a light cloth and let rise for about an hour and a half, or until double in size.
• Punch down and let it rest for 2-3 minutes.
• Spray a pizza pan or pizza stone with Pam and lightly dust with yellow corn meal.
• Transfer dough to the pizza pan and roll out.
• Or transfer the dough to a floured work surface and gently pick up one edge of the dough and let it stretch, gradually working your way completely around the dough.
• Then transfer the dough to the pizza pan and spread the dough with your greased hands so the dough fits your pan.
• Using a fork, punch tiny holes all over the spread dough, being careful not to tear the dough.
• Bake in preheated oven at 425 degree for 10 minutes.
• Remove and very lightly brush with olive oil.
• Add your favorite toppings.
• Bake at 400 degrees until the edges are golden brown and the cheese is melted, usually about 20 minutes.

SOURDOUGH PIZZA CRUST

Steps:

• Preheat oven to 500°F.
• Mix starter, 1 tbsp olive oil, salt, and flour together in a mixing bowl until it blends and forms a ball (add more or less flour to adjust consistency; if you get it too dry just add a little more starter).
• Allow dough to rest for about 30 minutes (don't look for it to rise, just to get the dough where it is easier to roll).
• Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan, turning the dough as you roll (if you want a more even circle).
• Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes, then remove from oven.
• Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with remaining olive oil (as needed), using a pastry brush (this helps keep soggy moisture out of the crust as it bakes).
• Top as desired and cook until browned and cheese is melted.
• If you use certain vegetables as a topping (onions are the first thing that comes to mind) you might want to cook those about halfway before topping the pizza with them (or they will be too crunchy).