Recipe My (forever) pizza dough recipe

Puggles

Puggles

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I have found the pizza dough recipe that I've been searching for for almost 30 years.

Unfortunately, this recipe is impossible without a sourdough starter.

Ingredients
500g flour (I did 300 bread and 200 AP)
325g filtered water
20-30g of your sourdough starter (depending if you want a stronger taste or not)
10g of diastatic malt powder (for extra awesomeness)
Barely a gram of yeast
14g salt.

Method
I started by heating the water to approximately 90 degrees, added the starter to start dissolving it, and added the yeast on top. Give it a good mix.
Add 375g of the combined flour with the water and form a shaggy dough, panic because you now have Frankenstein's fingers, cover, and let autolyze for 30 minutes. (you are still going to have some flour remaining, this is intentional)
I do all the kneading by hand. After 30 minutes, add the salt and knead the dough for about 5 minutes, incorporating the remaining (125g) flour (it will work its way in there, you may think it won't work, but it will). Cover, then let it rest for 5 minutes. We are going 5 minutes on, and 5 minutes off, for a total of approximately 20 minutes of kneading.
You may have to actually sprinkle some flour on during one of the kneading steps.
After kneading is finished, cover and let ferment at room temp for 2 hours.
After 2 hours, divide the dough into 3 equal pieces and fold each ball into itself several times to help form a ball.
Store in the fridge for a good 48 hours before use, so it gets a nice ferment going.

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Puggles said:
I have found the pizza dough recipe that I've been searching for for almost 30 years.

Unfortunately, this recipe is impossible without a sourdough starter.

Ingredients
500g flour (I did 300 bread and 200 AP)
325g filtered water
20-30g of your sourdough starter (depending if you want a stronger taste or not)
10g of diastatic malt powder (for extra awesomeness)
Barely a gram of yeast
14g salt.

Method
I started by heating the water to approximately 90 degrees, added the starter to start dissolving it, and added the yeast on top. Give it a good mix.
Add 375g of the combined flour with the water and form a shaggy dough, panic because you now have Frankenstein's fingers, cover, and let autolyze for 30 minutes. (you are still going to have some flour remaining, this is intentional)
I do all the kneading by hand. After 30 minutes, add the salt and knead the dough for about 5 minutes, incorporating the remaining (125g) flour (it will work its way in there, you may think it won't work, but it will). Cover, then let it rest for 5 minutes. We are going 5 minutes on, and 5 minutes off, for a total of approximately 20 minutes of kneading.
You may have to actually sprinkle some flour on during one of the kneading steps.
After kneading is finished, cover and let ferment at room temp for 2 hours.
After 2 hours, divide the dough into 3 equal pieces and fold each ball into itself several times to help form a ball.
Store in the fridge for a good 48 hours before use, so it gets a nice ferment going.

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What's a good price on that diastatic malt powder? I saw a 2.5 lb container on walmart.com for $21.99. Guess I will be needing to use my kitchen scale for this one. I think I am going to "start" my starter today and will get around to making some pizza next weekend I think.
 
CookieMonster said:
2.5 lbs is a near lifetime supply! you only need it in tbsp amounts.
Amazon has smaller qtys.
Click to expand...
Thank you! Problem is I am not a prime member so I will have to pay shipping, which I hate, unless I can find some other stuff I want to buy to make my order $35 to avoid that.
 
JAS_OH1 said:
What's a good price on that diastatic malt powder? I saw a 2.5 lb container on walmart.com for $21.99. Guess I will be needing to use my kitchen scale for this one. I think I am going to "start" my starter today and will get around to making some pizza next weekend I think.
Click to expand...
Malt shouldn't be expensive, that sounds like a good price for 2.5 pounds. But I wouldn't use malt in your starter. And definitely don't use bleached anything.
 
Puggles said:
Malt shouldn't be expensive, that sounds like a good price for 2.5 pounds. But I wouldn't use malt in your starter. And definitely don't use bleached anything.
Click to expand...
No, I wasn't going to put malt in my starter. I am starting my starter today and will order the malt over the next few days as I want to put it in the pizza dough "for extra awesomeness" :laugh:
 
Puggles said:
Malt shouldn't be expensive, that sounds like a good price for 2.5 pounds. But I wouldn't use malt in your starter. And definitely don't use bleached anything.
Click to expand...
I am doing a search for the forum for how you make your sourdough starter, I know it's in here somewhere but I can't find it!

I have Bob's organic rye in my cabinet that needs used up I was going to use. I remember that you used whole wheat in yours and didn't have good results with the rye but I am pretty sure the guy in the video used rye, so I will give it a go and see what happens. If it doesn't work I will buy some whole wheat flour.
 
JAS_OH1 said:
I am doing a search for the forum for how you make your sourdough starter, I know it's in here somewhere but I can't find it!

I have Bob's organic rye in my cabinet that needs used up I was going to use. I remember that you used whole wheat in yours and didn't have good results with the rye but I am pretty sure the guy in the video used rye, so I will give it a go and see what happens. If it doesn't work I will buy some whole wheat flour.
Click to expand...
Yea, I followed the instructions in the video, but the rye did NOT work for Me. I just did AP and some wheat. The guy in the video is talented, but man, is he an obnoxious douchebag.
 
JAS_OH1 said:
I am doing a search for the forum for how you make your sourdough starter, I know it's in here somewhere but I can't find it!

I have Bob's organic rye in my cabinet that needs used up I was going to use. I remember that you used whole wheat in yours and didn't have good results with the rye but I am pretty sure the guy in the video used rye, so I will give it a go and see what happens. If it doesn't work I will buy some whole wheat flour.
Click to expand...
The guy in the video is also from Texas I believe, so thsy weather might be important for why the rye worked in his starter, but not mine.
 
Puggles said:
The guy in the video is also from Texas I believe, so thsy weather might be important for why the rye worked in his starter, but not mine.
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Yeah with me being in OH my climate might be closer to yours, but it's been a warm week and maybe it will work out okay.
 
Puggles said:
Yea, I followed the instructions in the video, but the rye did NOT work for Me. I just did AP and some wheat. The guy in the video is talented, but man, is he an obnoxious douchebag.
Click to expand...
I didn't actually watch the whole thing and I had the sound down when I started watching...I stopped watching when I did because my DH was asleep and I didn't want to turn the sound up and disturb him. I still can't find the cursed video, LOL. I know you posted the link somewhere...the search function is not my friend today!

Hey Puggles, I am leaving town around October 12 to November 9 and was wondering if I should just wait until I get back to "start" (haven't started watching the video yet)? What do you think?

Edit: found it!

View: https://www.youtube.com/watch?app=desktop&v=sTAiDki7AQA
 
Last edited:
JAS_OH1 said:
I didn't actually watch the whole thing and I had the sound down when I started watching...I stopped watching when I did because my DH was asleep and I didn't want to turn the sound up and disturb him. I still can't find the cursed video, LOL. I know you posted the link somewhere...the search function is not my friend today!

Hey Puggles, I am leaving town around October 12 to November 9 and was wondering if I should just wait until I get back to "start" (haven't started watching the video yet)? What do you think?

Edit: found it!

View: https://www.youtube.com/watch?app=desktop&v=sTAiDki7AQA
Click to expand...
It will take 7 days, at least to get your starter ready for use. You might see some things happening around day 2, but I would not use it for at least 7 days from day 0. If you get it going, a week should be good for you to store it in the fridge to slow things down and then just reactivate it when you get back.

The silver lining would be that all that time you're gone, it will be fermenting, even in the fridge. Also, some advice, make 2 starters. They don't have to be different from each other, but just in case something goes wrong, you would potentially have a backup. My first starter (with the Rye) - Breddie Mercury, didn't make it. He died around day 3 or so, but my 2nd starter (without Rye) - Bread Savage, flourished.

More advice. I would switch to a new, fresh, clean jar for each feeding during your creation. I just reviewed my notes and the only thing I did differently was use wheat flour instead of the rye and it worked perfectly! Also, I would recommend not using a lid, use cheese cloth instead and just put a rubber band around the jar to keep it in place. You want all that awesome bacteria and fungus from the air, that is what's going to naturally react with the other ingredients to help form your starter.

My starter is over 2 years old already!
 
Puggles said:
It will take 7 days, at least to get your starter ready for use. You might see some things happening around day 2, but I would not use it for at least 7 days from day 0. If you get it going, a week should be good for you to store it in the fridge to slow things down and then just reactivate it when you get back.

The silver lining would be that all that time you're gone, it will be fermenting, even in the fridge. Also, some advice, make 2 starters. They don't have to be different from each other, but just in case something goes wrong, you would potentially have a backup. My first starter (with the Rye) - Breddie Mercury, didn't make it. He died around day 3 or so, but my 2nd starter (without Rye) - Bread Savage, flourished.

More advice. I would switch to a new, fresh, clean jar for each feeding during your creation. I just reviewed my notes and the only thing I did differently was use wheat flour instead of the rye and it worked perfectly! Also, I would recommend not using a lid, use cheese cloth instead and just put a rubber band around the jar to keep it in place. You want all that awesome bacteria and fungus from the air, that is what's going to naturally react with the other ingredients to help form your starter.

My starter is over 2 years old already!
Click to expand...
I appreciate the tips. I have a bunch of clean jars and had already planned on using cheesecloth, which I also have on hand (and rubberbands).

I think I'll go buy some wholevwheat flour (just a little bag) just in case. And not sure if I have unbleached flour in hand, I think I only have bleached AP so I'll need to remedy that.

I have a well and the water is sweet but does have minerals. Wondering if I should just use bottled water (I've got that in my pantry)?

I'm leaving for nearly a month, it will be fine for that period of time?
 
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