Recipe My (forever) pizza dough recipe

Puggles said:
I can't believe the recipe is that simple. The awesomeness from these must be in that long ferment/proofing phase.
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Yes. They're quite tangy if you want them to be. Also they don't rise as much during proofing as you'd expect but during baking they swell up big time!
 
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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I wonder what would happen if I used a light lager here instead of water? I don't want to wait 48 hours for pizza, I am feeling like eating it tomorrow...wonder if the beer would speed things along and help the flavor?
 
CookieMonster said:
one can keep a sourdough starter alive&well in the fridge for long long periods of time . . .
basically, 'starter on demand'
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I started my sourdough starter last fall. I have two jars going at the moment. One is on the counter and the other is in the refrigerator. I did have five jars but I used some of it for my sourdough discard pasta, which is excellent, BTW.
 
JAS_OH1 said:
I wonder what would happen if I used a light lager here instead of water? I don't want to wait 48 hours for pizza, I am feeling like eating it tomorrow...wonder if the beer would speed things along and help the flavor?
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The alcohol would be the limiter. It would help flavor but not speed up fermentation.
 
If you want to speed it up, you can use more starter and/or increase the temperature
I generally take mother out of the fridge the night before.
Then on day 1 make a loaf or pizza in the evening and the remainder over the next 2 or 3 days
 
badjak said:
If you want to speed it up, you can use more starter and/or increase the temperature
I generally take mother out of the fridge the night before.
Then on day 1 make a loaf or pizza in the evening and the remainder over the next 2 or 3 days
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I had been feeding my starter for 2 days so she was out in the counter already. I used some yeast too (like Puggles recipe did) for last night's pizza. It was fine but the dough could have used more sourdough flavor, so would have been better with another 48 hours. But I wanted it last night! The toppings were delicious. I won't want pizza again for awhile though.
 
JAS_OH1 said:
I had been feeding my starter for 2 days so she was out in the counter already. I used some yeast too (like Puggles recipe did) for last night's pizza. It was fine but the dough could have used more sourdough flavor, so would have been better with another 48 hours. But I wanted it last night! The toppings were delicious. I won't want pizza again for awhile though.
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I find that my pizza tastes better when I use my discard instead of new fed starter. The discard has had way more time to develop.
 
Puggles said:
I find that my pizza tastes better when I use my discard instead of new fed starter. The discard has had way more time to develop.
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Yes, I'd agree with that. I'd used up all of my discard in my batches of canneloni and other pastas I'd made recently so only had freshly fed starter on hand. Planning ahead would have been a good idea lol.
 
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