Todays sourdough pizza... Step 1... Combine: A. - 1/2 cup sourdough starter B. - 1 1/2 cups water C. - Salt D. - Instant Yeast Stir in sufficient bread flour (about 75% of the roughly 500 grams of total flour used) to form a very stiff batter. Cover and allow the batter to rest for 12 minutes. Now, for 6 minutes, while continuing to mix the batter with a spoon, slowly add more and more flour until a wet dough ball is formed. Cover and allow the dough to rest for an additional 15 minutes. Step 2... DUST, STRETCH & FOLD Scrape the wet dough from the bowl onto an evenly floured surface. Then dust the dough with flour. And with floured hands, shape the dough into a rectangle with the narrow side facing you. Now stretch the back half of the dough away for you and fold it over the top of the front half of the dough. Now turn the dough 180 degrees, dust the back half of the dough with flour, and stretch and fold again. Continue to dust, stretch & fold, and turn the dough for 1 minute. Then allow the dough to rest for 5 minutes. Now dust the dough with more flour, stretch & fold and turn again for an additional 3O seconds. The dough should now feel very soft, smooth and somewhat sticky. Step 3... COLD RETARD Divide and roll the dough into 3 balls. Place each dough ball in a pre-oiled round plastic container. Allow the dough to rest at room temperature for 15 minutes. Finally, refrigerate the dough from 1 - 4 days before using. Step 4... P I Z Z A ! Remove the dough from the refrigerator 1 - 2 hours before using (depending on how much it has risen in the refrigerator). Start to shape the dough on a surface dusted with flour. Then toss the partially stretched dough from hand-to-hand to further stretch it. Move the dough to a pre-greased pan sprinkled with cornmeal (or to a wooden peel) for final shaping and bake in a pre-heated oven at the highest heat possible.
Posted on: Fri, 26 Sep 2014 16:32:08 +0000
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