Makes 2 large cookie sheet sized pizzas
FOR THE DOUGH:
375 g water
100 g sourdough starter, active and bubbly
10 g salt
500 g all-purpose or bread flour
Mix the dough. Place the starter, salt, and water in a large bowl. Stir to combine. I use my dough hook on my kitchen aid and let it run for 5 minutes. If you don't have one You will need to knead by hand until the dough is smooth. It should form a ball, if not you may need to add more flour.
Bulk fermentation: Cover with a 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 let the dough rise until it doubles in volume.
Portion and shape: 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 2 equal portions (4 if making small personal pizzas. 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. (Note you can freeze here if want it to save for later use.
Lightly oil 2 baking sheets. Stretch and roll out the dough to shape of the pan. Cover and rest for 1 hour. After an hour of rest and rise, return back and reshape the dough again to fit in the pan as shifting and rising should have happened.
Prebake: heat oven to 450
Bake each plain pizza crust for 4-5 minutes.
Now it's ready for toppings.
Top and Bake
Top with your favorite tomato sauce or Marina, cheese, favorite toppings.
Bake: All ovens are different and altitude makes a difference too. I bake mine for 8 minutes at 450 and then turn to broil and watch for 2-4 minutes until the cheese is blistered.
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