We are going through difficult times and it might not always be easy to stay positive. Nonetheless we have to try our best.
As we hunker down at home, there’s no time like the present to enjoy more time with family and to get busy in the kitchen and try out some new delicious dishes
I wholeheartedly believe that cooking, baking, running or walking outside, is therapeutic! Yep, I am still running, just like Des, just not as fast?. It’s not about the Race!
It’s not only good for you, but also for those around you. They both put me in such a better mood!
I never ever regret going for a run and I thoroughly enjoy serving a delicious meal! Everyone, including me, is happy. They both give a simple source of comfort and pleasure.
Like most everyone else, I too am trying to give myself more self care, love, grace, and I espeically want this for my family. Family is definitely at the top-of-the-mind right now.
My husband, mom, & my brother love pizza! Ok who doesn’t? So I thought I would finally try my luck at making sourdough pizza dough. I know not every one has a sourdough starter so if you don’t have one, here is another fantastic pizza crust recipe I have on my blog. It’s also vert tasty!
When you think of great pizza what comes to mind? I think the answer depends on your background, where you grew up, and just how much you’ve eaten. However, if you have been lucky enough to visit Naples Italy, you probably agree, their pizza ROCKS!
There’s nothing better to me than a Naples style pizza with that thin crust and that blistered and puffy rim but it’s incredibly difficult to get this type of crust that comes out of a blazing hot wood-fired oven, unless you have a pizza oven in your back yard…..but keep reading.
Pizza at home doesn’t have to imitate a Naples style pizza, but it can be exciting and delectable in a completely different way. I doubt I will ever have a wood-fired oven, but until then the focus here is to make naturally leavened, and believe it our not, healthier sourdough pizza dough that’s incredibly tasty, versatile and flexible.
Most of us are not making pizza professionally, so an adaptable dough recipe that works around your schedule — and could chill an extended period in the fridge, if necessary — is a good thing. I love everything about sourdough baking.
For me, and many others who have had the opportunity to enjoy Naples Pizza, a great pizza has a thin, well-baked crust with an airy and soft chewy cornicione (rim). When you hold a slice in the air it should sort of sag a bit, indicating the crust isn’t baked to a cracker-like consistency but rather still soft and pliable. The bottom should be well cooked with dark spots scattered about. The toppings should be a light dusting of items, especially the cheese — everything in balance. My husband would disagree…the more cheese the better?. Now that I know I can make this crust, and it can stand up to lots of toppings, go ahead if that’s your thing.
This formula is very versatile and adaptable, though, so if you like a thicker crust up the size for each dough ball. If you like a thin, cracker-like crust shape the dough ball out thin and cook for a few mins longer until things firm up. You can even use this dough recipe for my pan pizza I mentioned above. I’d probably add in some cornmeal though.
Are you ready to make some pizza?
Sourdough Pizza Dough
This recipe makes will yield two balls of dough. I use a scale when baking with sourdough. It is much more accurate. I am also using minimal whole wheat flour which I hope to increase next time I make homemade pizza. (adapted from The Perfect Loaf)
INGREDIENTS:
- 285 grams of All Purpose Flour
- 32 grams Whole Wheat Flour
- 212 grams water
- 9 grams salt
- 47 grams of Mature, liquid Starter
If you are familiar with baking sourdough bread, you’ll notice I am not using a Levain for this recipe. (A Levain is the same thing as a starter, it is an off shoot to be used in baking most other breads that require one). I just use my starter that has been fed and because my starter is quite mature, it usually only takes a few hours to peak.
DIRECTIONS:
- Combine both flours, mix with your hands, add all of the water, mix again with your hands till no dry amount of flour remain.
- Let rest (autolyze) for at least 30 minutes.
- Add salt and sourdough starter and mix again with your hands.
- Do a series of stretch and folds for about 5 minutes to build some strength into your dough.
- We are now ready for bulk fermentation which will take about 3 hours…or maybe less. So you can decide when you would like to start your dough based on your timeline.
- During the three hours, perform about 3 to 4 sets of stretch and folds spaced out about 30 minutes apart.
- After 3 hours of bulk fermentation, use some olive oil and lightly oil a bowl large enough to hold the dough. Then, dump the dough out onto the counter and using two hands shape the dough into a very tight boule. You can “spin” the dough on the counter to create tension on the outside or drag it two your body while using your pinkies to pinch the dough under itself which is what most bakers perfer, including myself. It’s important here to get the dough nice and taut, don’t worry about degassing.
- Place in bowl, cover with plastic bag, and rest in refrigerator over night.
- The next morning, remove dough from the fridge and dump on a lightly floured surface. I use white rice flour.
- Divide dough into two equal size portions and form into a tight ball again. Place in a lightly oiled proofing vessel. Cover with a plastic wrap let proof on your counter for a 6 hours.
- At the end of the proofing time, the dough now has relaxed a bit from its tight ball to more of a smooth disk like appearance. You can use now or refrigerate until you are ready to make pizza.
- Preheat oven to 550 degrees F. Your pizza stone should be middle of oven.
- Place your dough into fridge at least 30 minutes before you intend to bake pizza. It’s easier to work with when it is cold.
- Next get all your toppings ready.
- Take dough ball out of the fridge and shape out to a disc on parchment paper.
- Turn oven from Bake setting (hopefully at 550°F (287°C)) to maximum Broiler setting.
- Top dough disc with toppings.
- Open oven and slide in the pizza dough on top of the parchment paper.
- Quickly spritz all sides of dough with a handheld mister and then close the oven door.
- Bake for 1.5 – 2 minutes (broiler should be on).
- Turn broiler off and oven back to Bake at 550°F (287°C)
- After 1 minute rotate pizza disc 180° using a pizza peel and carefully grabbing the corner of the parchment paper
- Bake for an additional 4-5 minutes or until done to your liking.
- BonAppetite
How often do you make homemade pizza?
*I haven’t made pizza in a LONG time but thinking it will be more often now…bi-weekly maybe?
Are you still getting outside on a daily basis?
What is your favorite pizza toppings?
*My husband loves sauerkraut, sausage, and cheese. I prefer mushrooms and carmelized onions with goat cheese & fresh basil with a drizzle of Truffle oil
Have you tried making your own sourdough starter?
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