The MOST incredible pizza crust I've ever made or eaten. It has these amazing air bubbles in it from the fermentation that make it the softest, most tender dough ever! Also the flavor is more complex than a typical pizza dough. Mine wasn't "sour" like a typical sourdough bread, but my god was it good!
My cooked pizza sauce recipe: https://brock280.wixsite.com/rachelsfoodblog/blog/pizza-sauce
For a basic uncooked tomato sauce (like for pizza margherita), mix together crushed canned tomatoes with some salt and olive oil to taste.
This dough is 77% hydration, feel free to change the hydration to your liking.
Ingredients:
Two pizzas:
288 g all purpose or 00 flour
32 g whole wheat flour
215 g water at room temperature (80ºF)
6 g uniodized salt (kosher or sea salt)
48 g sourdough starter, at maturity (peak rise after feeding)
Directions:
Day 1:
In a bowl, mix all the ingredients together until no dry flour remains. Slap and fold the dough on a clean surface for 5-6 minutes, or until the surface is s somewhat smooth and the dough holds it's shape. The slap and fold technique is demonstrated here: https://www.youtube.com/watch?v=WVPD-lz_K7g
Transfer dough to a bowl, cover with plastic wrap and let rise 1 hour (75-85ºF).
Perform 4 stretch and folds. Cover and let rise 1 hour.
Perform 4 stretch and folds. Cover and let rise 30 minutes.
Then, dump the dough onto a clean surface and shape into a very tight ball.
Place smooth side up in a lightly oiled bowl or tupperware, cover with plastic wrap, and refrigerate 8-48 hours. It probably won't rise a lot.
Day 2:
6 hours before baking, take the dough out and cut in half. Form each half into a very tight ball that has a completely closed bottom seam on the bottom. A demonstration of shaping is here: https://youtu.be/2FVfJTGpXnU?t=10m20s
Transfer to your lightly oiled baking pan or tupperware.
Final Rise: Cover the pan with plastic wrap/a lid. Rise for 6 hours at 75-85ºF. At the end of this time the dough should be puffy and about doubled in size.
Tip: In the last 30 minutes of proving place the dough container in the refrigerator, it will make it easier to shape.
Baking Prep: Prepare your oven so one rack is on the bottom and one rack is at the top. Place a pizza stone/pan on the bottom rack of the oven and preheat oven for one hour at 550ºF (or the highest your oven will go).
Tip: Prepare your toppings for your pizza since you'll have to assemble it quickly.
Pizza shaping: Cut a piece of parchment paper larger than your pizza and lightly flour it.
Flour the top half of a dough ball. Stretch and shape it, flour side down, in your hands. Then place it, flour side up on the parchment paper. Gently stretch into a pizza shape. If you want a thick crust leave the edges thicker.
Pizza topping: Top your pizza with sauce and toppings. Don't go heavy on the toppings.
Once topped, gently slide the parchment paper and dough onto the hot pizza stone (use a pan or plate to transfer).
Baking: Bake 2 minutes on the bottom rack. then rotate 180º. Bake for 3 more minutes. Transfer the pan/stone to the top rack. Bake another 2-5 minutes, or until cooked.
Remove the pizza from the oven by sliding the parchment paper + pizza onto a plate. Slice and serve immediately.
Day 1
Add all your ingredients into a bowl (mine was freakishly too large for all my ingredients. :)
Mix the ingredients by hand until they're a weird shaggy mess. You may feel the urge to add more water but don't!
After dumping it onto my work surface and using the "slap and fold" method to shape it into a firmer sticky dough ball.
I placed the dough ball in a bowl, covered it, and let it bulk ferment in a warm place.
After 1 hour of bulk fermentation this is what it looked like. Time to do the first fold!
After the 1st fold (now back to bulk fermentation!)
2 hours into bulk fermentation, time for the 2nd fold.
After the second fold, not time to cover and let it finish the last half hour of bulk fermentation!
What the dough looked like after 2.5 hours of bulk fermentation. It's holding it's shape a little better! Now we need to shape it and stick it in the fridge.
After shaping the dough into a tight ball and placing it in a greased bowl. Now we'll cover it and refrigerate overnight so it can ferment longer.
It's in the fridge, we'll see it tomorrow!
Day 2
What the dough looked like the second day after taking it out of the fridge.
After shaping the dough into a tight ball and placing it in a greased container to rise for 6 hours.
The dough covered and rising for 6 hours.
In the last hour of your dough rising time, preheat your pan or pizza stone (do it on the bottom shelf, not like a show here).
Also in the last hour of your rising time prepare your pizza toppings.
The dough after rising 6 hours. It puffed up quite a bit!
Dump your dough onto a floured work surface, top with more flour, and begin to shape!
After shaping.
I didn't make my crust super thin, it was about 1/4-3/4 inch thick from the center outward.
To top, first brush the top with olive oil.
Then add as much sauce as you'd like.
Then top as desired. Don't go heavy on the toppings because you don't want to weigh this delicious and airy pizza down. I always sprinkle some garlic powder, basil leaves, and italian seasoning/oregano on top at the end.
I suggest sliding the pizza+parchment paper on a plate to help with transferring it to onto the pan in the oven.
While the pizza was baking OOOOOOO!
After baking!!!!!!!
YESSSSSSSSS
The very descriptive original recipe is from: https://www.theperfectloaf.com/sourdough-pizza-dough-and-recipes/
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