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madbakerI had made a different recipe for this week, but I misplaced the sheet. Oh well. Here's a replacement from last night.
Sourdough Pizza.
5/8 cup (5 ounces) whole milk or water
1 packet (1/4 oz) dry yeast
7/8 cup (8 oz) sourdough starter
2 tsp raw honey
3 Tbsp olive oil, plus more for coating dough
about 2 1/2 cups (11 oz) flour
2 tsp salt
In a small pan, heat the milk to 110 F over low heat. Remove from heat, add the yeast, and let sit for 5 minutes to hydrate; stir to dissolve. Mix in the starter and honey then oil.
Place the mixture in the bowl of a stand mixer fitted with the paddle attachment. Thoroughly combine on low speed. Change to the dough hook and add the flour and salt. On low speed, mix until all the flour is moistened. On medium speed, knead the dough for 3 minutes. Cover with plastic wrap and rest for 5 minutes, then knead on medium for 3 minutes more.
Place the dough in an oiled container, cover, and ferment for 30 minutes at 85 F.
Divide dough into 3 8-oz balls. Coat with olive oil and cover with plastic wrap. Refrigerate until needed, at least 30 minutes but up to 36 hours. Bring to room temperature before shaping.
Heat oven with a stone to 550 F. Dust the balls with flour and working on a lightly floured surface, stretch each and shape to 14" discs. Lightly top each; brush olive oil on the edge and dust with sea salt. Bake each for 10 minutes, until the topping is bubbly and the crust is a dark golden.
What worked: It was good, better than my usual sourdough pizza dough recipe. Relatively easy to do despite the lengthy instructions.
What didn't: It didn't rise all that much. It wasn't flat flatbread, but it wasn't poofy either. Not a huge flavor to it.
Will I make it again? Probably. I might try making it the night before and omitting the dry yeast to see if that develops flavor and rise better.
Sourdough Pizza.
5/8 cup (5 ounces) whole milk or water
1 packet (1/4 oz) dry yeast
7/8 cup (8 oz) sourdough starter
2 tsp raw honey
3 Tbsp olive oil, plus more for coating dough
about 2 1/2 cups (11 oz) flour
2 tsp salt
In a small pan, heat the milk to 110 F over low heat. Remove from heat, add the yeast, and let sit for 5 minutes to hydrate; stir to dissolve. Mix in the starter and honey then oil.
Place the mixture in the bowl of a stand mixer fitted with the paddle attachment. Thoroughly combine on low speed. Change to the dough hook and add the flour and salt. On low speed, mix until all the flour is moistened. On medium speed, knead the dough for 3 minutes. Cover with plastic wrap and rest for 5 minutes, then knead on medium for 3 minutes more.
Place the dough in an oiled container, cover, and ferment for 30 minutes at 85 F.
Divide dough into 3 8-oz balls. Coat with olive oil and cover with plastic wrap. Refrigerate until needed, at least 30 minutes but up to 36 hours. Bring to room temperature before shaping.
Heat oven with a stone to 550 F. Dust the balls with flour and working on a lightly floured surface, stretch each and shape to 14" discs. Lightly top each; brush olive oil on the edge and dust with sea salt. Bake each for 10 minutes, until the topping is bubbly and the crust is a dark golden.
What worked: It was good, better than my usual sourdough pizza dough recipe. Relatively easy to do despite the lengthy instructions.
What didn't: It didn't rise all that much. It wasn't flat flatbread, but it wasn't poofy either. Not a huge flavor to it.
Will I make it again? Probably. I might try making it the night before and omitting the dry yeast to see if that develops flavor and rise better.
