Thick Crust Sourdough Pizza 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.

THICK CRUST SOURDOUGH PIZZA RECIPE

Steps:

• In a big mixing bowl, mix your fed sourdough starter, water, and olive oil together well.
• Add two 1/2 cups flour and then 1 tsp salt. Combine well and knead until smooth. This dough should not be sticky, but also shouldn't be dry.
• Form a nice ball and leave in the mixing bowl covered with a plastic bag, shower cap, or something of the like so it doesn't start drying out and forming a crust. Leave this overnight-around 12 hours.
• When you're ready to shape your pizza, it should not be a ball anymore. The dough should have risen quite a bit and be puffy with big bubbles.
• Scrape it all up and form a ball again. Decide whether you want one big thick crust pizza or two thinner crusts. If two, divide equally in two balls (or more if you want to make personal pizzas).
• Flatten the ball and form your pizza by hand or rolling pin. I prefer to form on parchment paper pre-measured to fit a baking tray because it's easy to move onto the tray. Or you can form directly in a greased pizza pan.
• Once pizzas are formed, cover again well so they do not dry out. Let rise for approx 1.5-2 hours, it should be somewhat puffy again.Preheat your oven to 450 degrees and begin preparing your pizza sauce and toppings.
• Once oven is preheated, put a thick-crust pizza in for 8 minutes, thinner crusts for 3-4. If it swells considerably, just use a knife to punch a few small holes to deflate it a little. It will be just fine!
• Spread sauce on the pizza evenly and add your favorite toppings. I like to put lots of fresh onions and bell peppers, and sometimes grate "zucchini cheese" on as well. The zucchini does not melt like cheese but gives the dairy-free version a cheesy look. Freshly sliced tomatoes are another favorite, as well as finely chopped pre-cooked chicken.
• Bake for an additional 8-10 minutes, and then move to a cooling rack carefully.

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.

THICK CRUST PIZZA DOUGH

Steps:

• In a large bowl, combine 3/4 cup flour, salt, sugar, and yeast and blend well.
• In a small saucepan, heat water and oil until very warm (120 to 130) and add to flour mixture.
• Blend at low speed until moistened and beat 2 minutes at medium speed.
• Stir in 1/2 to 3/4 cup of flour to form a stiff dough.
• On a floured surface, knead in 1/4 cup to 1/2 cup flour until dough is smooth and elastic (about 3 to 5 minutes).
• Place dough in greased bowl and cover loosely with plastic wrap and a towel.
• Let rise in warm place (80 to 85 degrees) until light and doubled in size (30 to 40 minutes).
• Punch down several times to remove all air bubbles.
• Prepare as directed in Pizza Deluxe or for your favorite pizza recipe.

PIZZA DOUGH

Steps:

• Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes.
• Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil.
• Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine.
• Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
• Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball.
• Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
• Turn dough out onto lightly floured work surface and use chef's knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape into rounds as thick/thin as desired. Use your hands to stretch the dough into shape, rather than a rolling pin.
• Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.
• Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.
• THIN CRUST.
• 14-inch pizzas (Master Recipe makes 2) - 7 to 8 minutes.
• 12-inch pizzas (Master Recipe makes 4) - 5 minutes.
• 8-inch pizzas (Master Recipe makes 8)- 3 minutes.
• MEDIUM-THICK CRUST.
• 12-inch pizzas (Master Recipe makes 2) - 9 to 10 minutes.
• 8-inch pizzas (Master Recipe makes 4) - 5 minutes.
• 6-inch pizzas (Master Recipe makes 8) - 4 minutes.