Recipe My (forever) pizza dough recipe

Puggles said:
You made Sourdough pasta?! I didn't even know you could do that. Is that legal? 🤔
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It's fabulous and it's a great use for discard, which I save up in the frig for discard recipes such as this one. The older the discard the better the flavor, IMO. It blows regular homemade pasta out of the (boiling) water, and of course it's 10x better than dry boxed pasta! I use a combination of semolina and AP flours (about 1/2 and 1/2) but the recipe author uses just AP flour. I think the semolina gives it that extra yum factor and adds something texturally. One thing though, is that the author of the recipe calls for 2 large eggs or 3 medium eggs, but also says 150 grams of eggs. Maybe a long time ago large eggs were more than 50 grams each but mine never are, so I use 3 large eggs for this. Here's the recipe:
Sourdough Pasta

Edits to correct my brain farts.
 
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JAS_OH1 said:
he author of the recipe calls for 2 large eggs or 2 medium eggs,
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Sourdough pasta sounds really good, but I make pasta and bread so infrequently (and I've never made a sourdough "mother") that I'd probably have to go and find a restaurant that could sell me some.
"Traditional" (and I'm definitely not a tradition expert) pasta advice is to use 1 egg for each 100 gms flour. However, how big is an egg? As long as the pasta turns out yummy - and fresh pasta is, as you say, 10 times better than boxed - that's the important thing.
 
karadekoolaid said:
Sourdough pasta sounds really good, but I make pasta and bread so infrequently (and I've never made a sourdough "mother") that I'd probably have to go and find a restaurant that could sell me some.
"Traditional" (and I'm definitely not a tradition expert) pasta advice is to use 1 egg for each 100 gms flour. However, how big is an egg? As long as the pasta turns out yummy - and fresh pasta is, as you say, 10 times better than boxed - that's the important thing.
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I meant 3 medium eggs. Typo. The important thing is she used gram weights so it needs 150 grams of eggs. For me that's 3 large, though I still weigh them every time I make it.
 
Puggles said:
I'm at the doctor right now, I can type it up when I get home.
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It basically This except I use a bit less sugar and oil and add my Sourdough discard. The more Sourdough flavor you want, add more discard. I added about 60 grams of my discard to mine.
 
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Puggles said:
It basically This except I use a bit less sugar and oil and add my Sourdough discard. The more Sourdough flavor you want, add more discard. I added about 60 grams of my discard to mine.
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Hope your appointment went well! Thank you for the link!

Just to confirm, you made a stuffed crust pizza? That's what the link is for.
 
Puggles said:
It basically This except I use a bit less sugar and oil and add my Sourdough discard. The more Sourdough flavor you want, add more discard. I added about 60 grams of my discard to mine.
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Do you still add diastatic malt powder and are you using both yeast and sourdough discard? Are you using instant yeast or regular? What kind of flour, 00?
 
JAS_OH1 said:
Do you still add diastatic malt powder and are you using both yeast and sourdough discard? Are you using instant yeast or regular? What kind of flour, 00?
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Diastatic malt powder is typically used for long, like 24 hours or more, ferments since it breaks down the flour to provide more food for the yeast. For a 4 hour ferment I wouldn't bother, not enough time. The flour used in the video was around 11.x% protein and 00 is typically half that. Protein is what provides the structure. If using 00 you'll need to bump in more water, slowly!
 
Barriehie said:
Diastatic malt powder is typically used for long, like 24 hours or more, ferments since it breaks down the flour to provide more food for the yeast. For a 4 hour ferment I wouldn't bother, not enough time. The flour used in the video was around 11.x% protein and 00 is typically half that. Protein is what provides the structure. If using 00 you'll need to bump in more water, slowly!
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I'm not doing a 4 hour ferment. We are making pizzas Saturday. I've used diaststic malt powder plenty of times and have a big jar of it. I just wanted to know if Puggles used it for this batch he made in August. Also wanted to know if Puggles used both sourdough discard and yeast. Instant or regular yeast?
 
I use this yeast
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I use yeast and my discard, using malt is hit or miss, sometimes I do and sometimes I don't.
His video is like a guideline for making the dough. I don't do a 4 hour ferment either, I don't touch the dough for at least 24 hours, usually 48. I have used AP, bread and 00 flour and I haven't really noticed a huge difference between them. I usually just use AP. (11.7%) (King Arthur's). I use my discard for flavor in my pizza dough, not as a replacement for yeast.
 
Puggles said:
I use this yeast View attachment 133049
I use yeast and my discard, using malt is hit or miss, sometimes I do and sometimes I don't.
His video is like a guideline for making the dough. I don't do a 4 hour ferment either, I don't touch the dough for at least 24 hours, usually 48.
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Thanks! I have that yeast but also have instant. I appreciate the tips.
 
JAS_OH1 said:
Thanks! I have that yeast but also have instant. I appreciate the tips.
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I don't really know the difference between using different yeasts. I think with the crumbly kind (whatever that is), you use a bit less? or something like that. I don't know. There are just overwhelming amounts of information (about everything), and then you have to take all that and sort out which is redundant, or completely irrelevant, or flat out lies, and I don't like reading; I have issues with it. I guess what I'm trying to say is, I'm hungry for pizza, and Rachael Ray is quite possibly the worst human being to ever live.
 
Puggles said:
I don't really know the difference between using different yeasts. I think with the crumbly kind (whatever that is), you use a bit less? or something like that. I don't know. There are just overwhelming amounts of information (about everything), and then you have to take all that and sort out which is redundant, or completely irrelevant, or flat out lies, and I don't like reading; I have issues with it. I guess what I'm trying to say is, I'm hungry for pizza, and Rachael Ray is quite possibly the worst human being to ever live.
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Yeah, I don't have the crumbly kind, I have 2 Fleischmann's and one is regular and the other is instant. All I know is that when you say you found the best pizza dough ever, I want to know exactly how and what you did!

I don't like Rachael Ray either, but there are worse ones out there for sure. Thinking Ted Bundy and Jeffrey Dahmer among many others. I don't really like the Barefoot Contessa, either, but...
 
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