My sourdough pizza formula below is a great place to start, and the 10% whole grains I call for can easily be a springboard for experimentation: swap the whole wheat out for spelt or even Khorasan to play with the texture and taste. Most of us aren’t making pizza professionally, so an adaptable, naturally leavened pizza dough that works around your schedule — and could chill an extended period in the fridge, if necessary — is a good thing. Hi there, I'm Amy and I share easy to make recipes with simple step-by-step instructions. Bulk fermentation - Perform 3 sets of stretch and folds, 30 minutes apart, over the first hour and a half. I only meant to eat one slice, but it was kinda addictive . So, feel free to swap these flours out for all-purpose flour (or even a medium-protein bread flour). As I opened the menu I saw the typical Peruvian fare and what do you know, they had pizza! I like that it’s a closer option for me in terms of geographic distance, and I can order large quantities without too much of a hit to the bank. It's important here to get the dough nice and taut, don't worry about degassing. Pour onto the dough and, using the back of the spoon, spread out circularly. You'll feel yourself slightly pressing the gasses from the dough's interior out to the edges as the center flattens and the border becomes more and more pronounced. During the first 2 hours of the bulk fermentation time, perform 3 or 4 sets of “stretch and fold” about a half an hour apart. If you find the dough sticks too much to your hands and the bench, use more flour, but I find this rarely to be the case. Learn how your comment data is processed. Let the dough ferment, up to 12 hours or until the next morning in the refrigerator. Bake for an additional minute, then using your pizza peel, carefully rotate your pizza 180º in the oven to even out the baking. Not from bad experience with the full amount, but it just seemed like a lot of salt so I stopped at half the first time and it turned out fine so that's where I've stayed. Sourdough bread is fermented for 8 or more hours with wild yeast and bacteria that have been captured from the environment in a sourdough starter. This YouTube video showed me some ciabatta dough handling and shaping ideas. I accidentally discovered peppadew at the market one week, and I can’t get enough of these sweet and tangy little peppers. Wild Yeast Blog gave me ingredient ratios to work off of and the double hydration technique (adding a part of the water after hand mixing, so that while mixing you can more easily feel the gluten develop). I would venture to say that Caputo flour from Italy is probably the most widely used flour for pizza. I decided to look into the 'sourdough bread craze', that has been happening during this pandemic and have watched many videos , etc. Thank you for sharing, it’s all I use now. The dough looks shaggy for sure, but the lower hydration and mixing has made it very strong and resistant to tugging or folding. This also helps add a little more of that classic sourdough tang to the pita”. This is also the first time I have made bread and I have done 2 bakes so far. Fermentation time depends on temperature, and now it’s OK to heat the water a bit more. They list the protein percentage of their flour (in the blue bag) between 12-13% (12.75%), but the water absorption is significantly lower than most of the flour I normally work with (meaning it cannot take on super high hydration). To pre-shape the dough, take your bench scraper in one hand and push it under one side of the dough. This recipe can be halved to make one loaf. You can “spin” the dough on the counter to create tension on the outside or drag it toward your body while using your pinkies to pinch the dough under itself (my preferred method). Bulk Fermentation. Place the cover back on the bowl and perform the next set in 30 minutes. Still, I honestly can’t remember another item on that menu except for the pizza I ordered6. I'm a serious pizza eater. Why 290g dough balls? For reference, the above photo is what my dough looked like at the beginning of bulk (I used a mixer). Hi – your sourdough recipe has yielded my best results for bread baking! Push the dough forward with the bench scraper while turning it in a circular motion. They mix the dough at night; then wake up to dough that has tripled in volume and is a sticky mess. I’m thrilled with it. I made this recipe for the first time. Regarding bulk fermentation you note that in order to correct to the recipe you “put it in the fridge overnight, which is the classic sourdough bread method. I reference back to your instructions constantly. However, that residual heat from the boiler sticks around, so when you launch your pizza on the steel, it cooks the top of the pizza a bit too fast in relation to the bottom. Sourdough at the end of bulk fermentation, ready to be divided. Just had my first two slices of today's version - a seeded sourdough rye made by substituting fine-ground wholegrain rye for half of the wholegrain wheat, and also adding about 1/4 cup each of sesame seeds and sunflower seeds (shelled, of course). Required fields are marked *. Your email address will not be published. It needs about 12 hours before using. I’m picky. Previous problems — crust too light, crust too tough, crumb too cakey, crumb too wet — all gone away. Repeat for a total of 3 sets every 30 minutes. I think there’s an equilibrium to find: you don’t want the flavor of the grain to overpower the toppings you’re using completely, but rather be a balanced contributor to the overall concert. Deciding when a dough is ready is an art form in itself, and with sourdough, as every sourdough culture is different, it's hard to give exact time estimates of how long to wait. We use a sourdough culture which is made with 100% whole grain rye flour. The dough's cold retard just before shaping really helps strengthen the dough and the light dusting of flour takes care of any residual stickiness. After removing the dough from the bowl after bulk fermentation/proof, you’ll want to gently divide the dough in half using a bench scraper, then proceed as normal. How to Make Artisan Sourdough Bread. Step 2: Autolyse - In a large bowl, use a spatula or your hands to mix 200 grams of levain with 700 grams of water, 800 grams of strong bread flour and 200 grams of whole wheat flour until there are no dry bits of flour left. It will last about a week in the fridge. If my friends aren’t home, that’s exactly what I do. When you have the dough on the parchment you can relax a bit and focus on working your oven and topping your pizza. I’m making bread twice a week and giving one loaf away. A levain is built as an off-shoot, or splinter, that eventually dies off in the oven when the bread it’s built for is baked, but for this pizza dough, there is such a small levain requirement there really isn’t a need to make a levain and wait for it to fully ferment before using. In the morning, feed the starter. I've done it both ways and the outcome has been similar. If you don’t have one, check out my post to learn How to Make a Sourdough Starter. 3. You can’t go wrong with that. If you have special dietary restrictions, many modifications can be made. Up to 86°F/30°C is safe. Too many others are too confusing. Starting on the right side, wet your hand and then pull the dough up and over it's self to the opposite side of the bowl. The dough will be sticky and shaggy looking. Shape and cold ferment - Pre-shape the dough and let rest, covered, for 20 minutes. Then check out my system to Feed and Maintain Sourdough Starter. And in the end, I’ll inevitably complain about it right after the first slice. Even if it’s at some strange fusion restaurant with nothing to do with Italian food, my meal companions can pretty much bet I’m going to order pizza and with about 99% accuracy. Once your dough has finished the bulk rising process, you will see some nice bubbles forms from the fermentation process, you should also smell some of that dough fermentation in action. I found this extra top-heat to harden off the crust prematurely, stunting dough spring. This is my go-to tomato sauce for just about every pizza I make (with a few exceptions, as outlined below). As always, if there's anything more you'd like to see here, or have questions about, leave a comment at the end! You can even use this dough recipe for pan pizza and focaccia. Top pasta with basil/parsley, freshly grated Parmigiano-Reggiano, and extra virgin olive oil. The balls will proof on the counter, around 75°F (23°C), for about 6 hours. Time = flavor. If mixing by hand, I follow my same procedure as with sourdough bread. Once it has fallen back down, it is not active anymore. If you are using it for bread, you will need to feed it again. Use the parchment paper to pick the dough up and place it into the Dutch oven. Try not to press out any gas at the rim of the dough where the edge will form—you want this to rise as high as possible. (Remember to use oven mitts so that you do not burn yourself! Then, dump the dough out onto the counter and, using two hands, shape the dough into a very tight boule. A couple months ago,I found your sourdough recipe! After the last set of stretch and folds, let the dough rest, covered, until the next step. This is when a pre-shape is especially necessary. This is optional but recommended. I have this vivid memory of several buddies and I, physically exhausted and running on zero sleep, stumbling into a Peruvian restaurant in the tiny city of Aguas Calientes right outside of Machu Picchu. This will help smooth out and further form the dough, and also introduce air. Perform 3-4 sets of stretch and folds—a North, South, East, and West fold for each set – spaced out by 30 minutes during the bulk. As an Amazon Associate I earn from qualifying purchases. A versatile sourdough pizza dough recipe for the home oven. Because it takes longer than that in a home oven, you'll end up baking off a lot of the moisture in the dough, which means your pizza will turn out to be quite firm like a cracker. After 8 hours you should have a bubbling preferment that has risen considerably. Below are a few suggestions for pizza I often make; chances are one of these will be in any batch of sourdough pizza dough I make. It includes our updated tutorial for making a sourdough starter. Remove from the oven using your pizza peel and transfer to a plate. The temperature of the dough should not exceed 86°F/30°C. Or, you could mix at 5:00 p.m. like I have listed below and instead of shaping into balls the next day at 11:00 a.m. you could shape earlier before work and bake right when you get home. ), cut, and serve. Over the next few days the activity will become more and more vigorous and the smell more intense. Don't be alarmed at the switch, and this will make even better pizza! Any tips on how to get my loaf to hold it’s shape better? Warm Bulk Fermentation – 9:15 a.m. to 11:45 a.m. At 75-77°F (23-25°C) ambient temperature, bulk fermentation should go for about 2.5 hours. Place your hand underneath one side of the dough, pull it upwards and stretch it over itself to the opposite side. Let it rest for 20 minutes. 2. As such, we recommend extending the dough’s bulk fermentation time by roughly 30-60 minutes, if necessary. Top with the remaining items called for in the recipe. Repeat this shaping process with the top and bottom sides of the dough. Remove the sourdough from the fridge, place a piece of parchment paper over the top of the bowl and invert it onto the parchment paper. The bottom should be well cooked with dark spots scattered about. Cover the dough and allow to ferment at room temperature for an additional 2-3 hours. Then add in flour, salt, and malt and mix a bit with your hand (so when you turn on your mixer dry flour doesn't eject out, dusting you head to toe). There were periods back when I lived near my Dad's restaurant where I'd eat fresh pizza almost every other day; I'd stop in for a slice (or a whole pie) on my way home from work to sort out dinner. There’s no tomato here at all, so it’s a good break if you are kind of tomato-ed out. with future bakes, and I'll be sure to post about that as I experiment. A longer bulk fermentation after the incorporation of salt and water will allow for that classic sourdough tang to shine through. You want a tight skin on each of these that completely surrounds the dough ball. My first attempt resembled hedgehog in the oven. I’ve made 4 loaves and my house smells like a bakery! Once it is a single dry mass, dribble in the remaining 50g water over the course of a minute or two while mixing, waiting to add more water until the previous liquid is absorbed. If using a mixer, I like to hold back a little water, around 50g, and add it in the later mixing stages. Turn the dough in a circular motion and repeat the pulling and turning motions until the dough has developed a "tight skin". At the end of this period, the dough should be puffy to the touch and should have relaxed out from its tight ball into more of a disc shape (see above image). ), Step 8: Cool - It's important to let the sourdough bread cool on a cooling rack for at least 2 hours before slicing. I have mature levin and used it straight from the jar, I feed everyday and it is left on the counter always. The additional folds are optional, but are beneficial in building structure and creating a beautiful crumb (pictured in this post). I use a Baking Steel in my oven to bake my pizza, and, as I mentioned before, it does one heck of a job of staying super hot and transferring massive heat to the sourdough pizza dough. If you do not want to use a handheld mister, by all means, skip this step. Step 5: Pre-shape - Turn the dough out onto a clean work surface and use a bench scraper to cut the dough in half. I think the answer depends on your background, where you grew up, and just how much you’ve eaten. I like to dress my pizza lightly, using only small amounts of cheese and light sauce. Why use diastatic malt? When finished baking, place basil on top randomly and drizzle a few “circles” on top of all with the olive oil. Alternatively, when the dough is finished proofing you can place the dough into the refrigerator and it will hold for several hours, even overnight. Even when it shows no apparent fermentation, the yeast is busy multiplying and consuming nutrients at a very high rate. Score the top of the dough with a sharp knife or a razor. This gentle, slow fermentation is crucial to producing a tall, airy bread with sufficiently sour flavor. Repeat this process until you have a tight, round dough ball. To prevent over fermenting your dough, use your refrigerator as needed. This pizza's flavor is lighter than one with a traditional tomato sauce, and I think this is what I like so much about it. One of the fantastic things about a super blazing hot wood-fired oven is you can bake a pizza in around 90 seconds. In your mixing bowl, measure out the called for water minus 50g and add your mature starter; swish around with a whisk or spatula to disperse. . By the way, it was a pretty terrible “pizza” if you even want to call it that—but hey, what can you expect?↩, The action of breaking down starches into sugars that yeast can utilize for fermentation↩, This hydration takes the water in the 100% hydration starter into account.↩, A little extra added to the recipe to ensure enough dough is made to cover the number of pizza called for↩, Keep in mind the smaller the blocks of cheese you make, the faster they will bake (and burn); there's a sweet spot to find↩. (I usually mix my dough in the morning, so I prepare my levain right before I go to bed!). No you don't. Pour 50 grams of water and 20 grams of salt on the top of the dough. Much like Caputo 00, it is milled incredibly fine and feels smooth as can be when mixing. Scatter the mozzarella cheese on the dough while leaving a 1” border from the edge clean. Blinders. I've found each of these to be pretty great for their purpose, and I've finally collected everything I need to make pizza consistently each week. If you prefer, you can use an equal amount of active, fed starter in place of the levain. Cinnamon has been known to slow the fermentation of sourdough. Ok, let's make some sourdough pizza dough. Using two hands shaped like an inverted letter “V,” press down the dough in a uniform fashion, starting at the side of the dough farthest from you, working toward your body. It's even easier than this one! Transfer to your lightly oiled proofing vessel. If the dough is less developed by the end of the mix, we can add more folds during the bulk. The toppings should be a light dusting of items, especially the cheese — everything in balance. Essentially, you're using your sourdough starter discard to make this sourdough pizza. All loaves came out looking professional and tasting amazing! At the end of this post, I've provided links for all the tools I use here in this post, including my pizza dough trays. Work your way around and around, stretching and tucking, then flip the ball over and pinch the bottom to close the seam. Hi Amy. Please read my disclosure. The dough feels very wet when shaping. Cover the bowl with plastic wrap and let sit on the counter for 30 minutes before placing in the refrigerator. I hope you do not feel overwhelmed by the length of this post, but rather, come away feeling like you have a single place to go back to for all the tiny details that sometimes get lost with making pizza at home. Continue baking until done to your liking. Lesson #3: Don't force it. After confusion over length of proofing / fermentation time, probably the next most common mystification in sourdough bread baking (or maybe any form of bread baking; I’m not really sure because I’m pretty much just a sourdough guy myself) has to do with the dough hydration; how wet it is. Step 3: Add Salt - Now it is time to add the salt and extra water to the dough. After it has been mixed, the yeast in your sourdough starter will start eating all the food you’ve put in (just like a regular feeding). Using a dough scraper, gently remove the dough ball from the proofing vessel and place top-side down on your bench (place the remaining ball back into the fridge). Continue this until you've come full circle. And as with all sourdough baking (and bread baking in general), it does take time, though the time is mostly hands off. Your instructions are excellent, the bread was amazing! However, lately, I’ve been working more with Central Milling Organic Type 00 Normal flour (they also have a “strong” version with a higher protein percentage at around 13.8%! And of course, feel free to modify these to your heart’s content — use whatever is fresh, local, and in season. Step 6: Final Shape - Lightly flour the surface of the dough and then use your bench scraper to flip it over. Remove the bulk container with the dough from the refrigerator and dump the dough out onto your un-floured bench. Yours is, absolutely the best! You can adjust the timetable presented below to suit your schedule. The next frontier for me with this sourdough pizza dough recipe will be to explore more fresh milled grains as a more significant portion of the flour percentage (and I did just that here!). Turn the bowl a quarter-turn and repeat this 3 times until you have completed 4 stretch and folds. I use about half the salt the recipe says. 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