Recipe Section > Breads

Sourdough Pizza Dough

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Canadian John:
 Makes one 14" dia round crust.
         
  Ingredients:

-500 G flour. I use white, A P.

-1 Rounded teaspoon (5 G) salt.

-100 G "Bubbly" Sourdough Starter, Fed 6 - 8 hrs earlier.

- 375 G water, filtered (no chlorine), room temperature.

-5 ML ( 1t ) Olive oil.

 Directions:

 Best made in P M, 3 days prior to using.

 In a large bowl combine the water, starter, flour & salt. Bring together using a wood spoon to produce a "shaggy dough"- looks like popcorn. Cover and let rest 30 to 60 Min.


  Wet hands to pull & stretch the dough, 8 to 10 times. Cover & let it rest 30 more min, then repeat the pull & fold 2 to 3 more times. 
 
 Form the dough into a ball. Add the olive oil to cover the bowl and dough..Cover the bowl and leave on the counter to rise. Depending on the temperature, should be ~ 8 hrs @ 68º, Then into the fridge for 1 to

 3 days.

 When ready to use, remove from fridge to warm up ~ 2 hrs.  Roll the dough out of the bowl onto the CENTER of the pizza pan*. A flex scraper may help. Gently form the crust by evenly spreading the dough

 towards the outside. Try not to push down or roll the dough as this will form a thinner crust.


 * The dough may stick if not using parchment paper.





   

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