![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sourdough Pizza Dough.
I've been making sourdough pizza dough for years, but this is a new recipe from a professional pizza chef that purports to make professional-style pizza in the home oven. (And why home oven recipes have to differ from professional ones - which was fascinating, but I'm not going into that here.)
225 g water
14 g salt
250 g activated starter
375 g white flour, preferably 00
The morning of the day you want to make pizza, mix the water and salt and swirl to dissolve. Add in all of the starter and blend it briefly by hand. Mix in the flour by hand to integrate into a single mass of dough. Cut the dough in sections with your hand, alternating with folding the dough to develop it back into a unified mass. Continue for 30 seconds to 1 minute.
Let the dough rest for 20 minutes, then knead on a lightly floured board for 30 seconds to 1 minute. The skin of the dough should be very smooth. Place the dough ball seam-side down in a lightly oiled tub or bowl and cover with a tight-fitting lid. Hold for 3 hours at room temperature (assuming 70-74 F).
Moderately flour the board and ease the dough onto the board. Dust the dough with flour, then cut into 3 equal-sized pieces. Shape each dough into a medium-tight round, working gently and being careful not to tear the dough. Put the balls on a baking sheet, lightly flour the tops, and cover with plastic wrap. Let sit out for about 5 hours.
Stretch out the dough by hand before topping and baking. (Which was 12-15 minutes at 500.)
What worked: This puffed up nicely, had good crunch and flavor. Hand-stretching the dough (vs. my usual lazy rolling pin) produced slightly thicker edges, which I like. It was lighter than my standard recipe.
What didn't: It did not stretch as thinly by hand as the rolling pin does. That is user technique (or lack of same) and not the recipe's fault.
Will I make it again? Probably.
I've been making sourdough pizza dough for years, but this is a new recipe from a professional pizza chef that purports to make professional-style pizza in the home oven. (And why home oven recipes have to differ from professional ones - which was fascinating, but I'm not going into that here.)
225 g water
14 g salt
250 g activated starter
375 g white flour, preferably 00
The morning of the day you want to make pizza, mix the water and salt and swirl to dissolve. Add in all of the starter and blend it briefly by hand. Mix in the flour by hand to integrate into a single mass of dough. Cut the dough in sections with your hand, alternating with folding the dough to develop it back into a unified mass. Continue for 30 seconds to 1 minute.
Let the dough rest for 20 minutes, then knead on a lightly floured board for 30 seconds to 1 minute. The skin of the dough should be very smooth. Place the dough ball seam-side down in a lightly oiled tub or bowl and cover with a tight-fitting lid. Hold for 3 hours at room temperature (assuming 70-74 F).
Moderately flour the board and ease the dough onto the board. Dust the dough with flour, then cut into 3 equal-sized pieces. Shape each dough into a medium-tight round, working gently and being careful not to tear the dough. Put the balls on a baking sheet, lightly flour the tops, and cover with plastic wrap. Let sit out for about 5 hours.
Stretch out the dough by hand before topping and baking. (Which was 12-15 minutes at 500.)
What worked: This puffed up nicely, had good crunch and flavor. Hand-stretching the dough (vs. my usual lazy rolling pin) produced slightly thicker edges, which I like. It was lighter than my standard recipe.
What didn't: It did not stretch as thinly by hand as the rolling pin does. That is user technique (or lack of same) and not the recipe's fault.
Will I make it again? Probably.
