Pizza sourdough

paulheels · January 19

I have my own sourdough. Anyone got a good pizza dough recipe. I make norwich SD right now. Just need the progression of the dough for pizza after autolyse. Thanks Paul

gerhardk · January 19

This is the pizza dough that I make, it works well for both thin crust and thicker crust pie.

Gerhard

burntbrisket · January 20

I tried this recipe and it came out very wet. Not sure where I went wrong, but I just ended up add quite a bit more flour. Gerhard - Is your version pretty wet?

gerhardk · January 20

It depends on your flour, some flours will take more water. I use a hard bread flour from a local mill and find all purpose flour from the grocery store not to take as much water. If it comes out wetter than I want I give it a 10 minute rest then do a stretch and fold, repeat it a couple of times a 15 minute intervals then portion it and put it in the fridge for the next day. I never add flour to the mixer as the stretch and fold seems to make it so I can handle the dough. I don't like the dough to be too dry because I find it difficult to get a dry dough thin without tearing it. Another thought, how hydrated is your starter. Mine is a heaping cup of flour to a cup of water, I know not scientific. I find this starter needs less attention and can be ignore in the fridge 7 to 10 days.

Gerhard

P.S. here is a link to Arva Flour Mill http://www.arvaflourmill.com

burntbrisket · January 20

Thanks for the reply. I've been using King Arthur flour and I'm not sure where that falls on the hardness scale. Maybe my starter is a bit more hydrated, but I was still surprised at the amount of extra flour I had to add. I'll have to check my starter compared to your reference.

Great website, also!

CigarSmokinEgger · February 5

My standard recipe using a starter is 70% hydration, 2.5% salt and 8% starter. Pizzamaking.com has a great tool that will give you weight measurements based on the amount of dough you want to make. I usually make 2 310g balls and for that it would be 335g flour, 227g water, 9g salt and 50g starter. After the autolyse, I add the starter and salt then place in a clear tall container. Every 30 minutes I do 3-4 folds ala Tartine until my hands come clear of dough, usually 3-4 hours. I then make up the 2 balls and place in lightly oiled glass containers, then into the fridge for 3-4 days. Bring up to room temp and cook off as desired :)

Mark

BeecaveKitchen · February 6

Damn I'd love some of that starter!!

rtt121 · February 7

google ischia or camaldoli. There is good info out there and imho those are great places to start a good culture from

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Pizza sourdough

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