Recipe Thin Crust Pizza Dough w/Sourdough Starter

[Barriehie]

TastyReuben hooked me up with a thin crust pizza dough recipe at this site. I halved it and made some hydration changes such that it yields a nice sized pizza for one, right about 12".

Ingredients

• 185 g AP flour
• 1/2 Tbsp oil
• 1/2 tsp baking powder
• 1/2 tsp salt
• 110 g water
• 24 g of sourdough starter at 200% hydration

Method
Mix everything together until well incorporated. This is a low hydration dough so it shouldn't be very sticky. I mix it up around lunchtime and let it sit, covered, for at least 4 hours before rolling it out.

To use heat your oven up to 450°F/232°C and if you've got a stone or pan let it keep heating an additional 30 minutes. Roll out your dough to around 1/8th inch thick, 3 mm. I did this between oiled sheets of parchment paper. Dock it with a fork and bake for 5 minutes before adding any toppings.

Now it's ready for toppings.

 

[Z-Cook]

How was the pizza?

 

[Barriehie]

How was the pizza?

It was good! The dough part was crunchy/snappy and a bit chewy, perfect for a thin crust but then again I've no idea the last time I ordered a thin crust from a reputable outfit!

Here's a side shot...

I'll make I again except let it sit in the fridge overnight for the sourdough flavor to develop.

(Probably mix in some Italian Seasoning when MypinchofItaly breaks loose her recipe...)

 

[Z-Cook]

Pretty good open texture - has the bubbles thing going.

 

[badjak]

I'll make I again except let it sit in the fridge overnight for the sourdough flavor to develop

I'm interested to see how that works out as I've been told baking powder dough needs to be used quite quickly (well, actually that baking powder gets activated as soon as it gets wet)
I'm impressed with the open crust as you let it sit for 4 hours as is
So looking forward to your experiment.

Another option is to add more sourdough discard

 

[Barriehie]

I'm interested to see how that works out as I've been told baking powder dough needs to be used quite quickly (well, actually that baking powder gets activated as soon as it gets wet)

It does!

I'm impressed with the open crust as you let it sit for 4

Thank you.

hours as is
So looking forward to your experiment.

Another option is to add more sourdough discard

After it was mixed into dough I didn't touch it. It just sat for that time so nothing was happening to release any gas. The hydration worked out to 60% and I think 65% will better aid the yeast so next time I'll add an additional 10 g of water.

 

[Barriehie]

Pretty good open texture - has the bubbles thing going.

Thank you. I'm shooting for more bubbles, gonna take a minute.

 

[Z-Cook]

It was good! The dough part was crunchy/snappy and a bit chewy, perfect for a thin crust but then again I've no idea the last time I ordered a thin crust from a reputable outfit!

Here's a side shot...View attachment 138448

I'll make I again except let it sit in the fridge overnight for the sourdough flavor to develop.

(Probably mix in some Italian Seasoning when MypinchofItaly breaks loose her recipe...)

Well, I think that looks pretty good

 

[Barriehie]

Well, I think that looks pretty good

Thank you. Round two starts today.

 

[Z-Cook]

And I take back what I said about BP in pizza dough to TastyReuben! The starter probably added loads of extra flavour as well

 

[Barriehie]

And I take back what I said about BP in pizza dough to TastyReuben! The starter probably added loads of extra flavour as well

Not loads, more like a twinge. I've just finished this batch and I'm going to let it sit on the counter until I bake it tomorrow. This'll be a 24 hour ferment. My house gets pretty cool at night, low 60's, so we'll see...