sourdough Pizza Dough
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Ingredients
250g strong white bread flour* 250g '00' grade pasta/pizza flour* 1tsp sugar (dark brown is best) 9g salt 275ml cold filtered water 150g bubbly sourdough starter *You can use 500g of bread flour or even better 500g of itialian 00 pizza flour such as Cuputo blue or Nuvolo https://www.adimaria.co.uk/caputo-wheat-flour-pizzeria-00-25kg or https://www.adimaria.co.uk/rice-flower/caputo-nuvola-25kg |
Method
1. Mix the flour and the water and leave to Autolyze for at least ½ an hour
2. Add in the starter and the sugar and mix together, leave for at least ½ an hour
3. Add in the salt
4. Kneed for 5 minutes in a mixer (or 10 minutes by hand)
5. Cover and leave to rise for between 5-8 hrs (or up to 2 days in the fridge)
6. Cut into 4 equal pieces and shape into balls leave on a tray covered in cling film to rise again until you are ready to shape.
1. Mix the flour and the water and leave to Autolyze for at least ½ an hour
2. Add in the starter and the sugar and mix together, leave for at least ½ an hour
3. Add in the salt
4. Kneed for 5 minutes in a mixer (or 10 minutes by hand)
5. Cover and leave to rise for between 5-8 hrs (or up to 2 days in the fridge)
6. Cut into 4 equal pieces and shape into balls leave on a tray covered in cling film to rise again until you are ready to shape.
TOP TIP
In stage 5 you can leave it to rise and slow ferment for up to 2 days in the fridge until you need it. If you leave it for too long in a warm place it will break down and fall apart.
In stage 5 you can leave it to rise and slow ferment for up to 2 days in the fridge until you need it. If you leave it for too long in a warm place it will break down and fall apart.
Quick pizza dough
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250g strong white bread flour*
250g '00' grade pasta flour* 7g yeast (dried) 1tsp sugar 8g salt 300ml warm water (150g bubbly sourdough starter - optional - if using reduce the water to 275ml) 10ml olive oil |
1. Add the yeast and the sugar to the water and leave for 5 mins
2. Put all the ingredients into a bread mixer (or by hand for 10 mins) and kneed for 5 min – half way though add in the salt. 3. Cover with cling film and leave to rise for around 1 hour (until it has doubled in size) 4. Cut into 4 equal pieces and shape into balls leave on a tray covered in cling film to rise again until you are ready to shape |
Sourdough starter
1. Mix equal parts bread flour and water and leave on a warm place, loosly cover. (I use a sterilised kilner jar and put kitchen roll on the top, the lid can be latched open to hold it in place.
2. Top up every day with equal parts flour and water, stir to combine (I use an espresso cup to measure)
3. After a few days, up to a week, it should start to bubble up and is ready to use - make sure you top up and keep enough for next time.
4. Keep in the fridge when it is not being used and reactivete the day before you use it by adding more flour and water, when it is bubbly it is ready to use.
5. If the starter gets brown liquid (hooch) on the top then pour off and replace with the same amount of fresh water, then reactivate as usual.
2. Top up every day with equal parts flour and water, stir to combine (I use an espresso cup to measure)
3. After a few days, up to a week, it should start to bubble up and is ready to use - make sure you top up and keep enough for next time.
4. Keep in the fridge when it is not being used and reactivete the day before you use it by adding more flour and water, when it is bubbly it is ready to use.
5. If the starter gets brown liquid (hooch) on the top then pour off and replace with the same amount of fresh water, then reactivate as usual.