Been dabbling with my wife’s sourdough starter and with trial and error came up with a great pizza dough that is super easy!
115g 100% hydration active starter
270g water
415g bread flour
10g salt
Mix ingredients until shaggy dough forms
Perform 4 ish stretch and folds 30 minutes apart or until dough begins to hold its shape
Continue bulk ferment until dough grows at least 50% in size (I just mix in the evening and put the dough in the fridge overnight)
Cut dough in half to form and shape each to form two 400g dough balls.
Cold proof in fridge for up to 5 or so days
Take dough out 1-2 hours before cooking
Cast Iron:
Preheat oven to 550 or hottest temp
Press dough out into liberally olive oiled cast iron pan
Add toppings making sure to leave no dough visible from the top
Put pan on lower rack of oven for 15 minutes, take out and let rest for a few minutes before scraping out onto wire rack to cool.
Enjoy!
Pizza stone:
Preheat oven to 550 or max temp and allow pizza stone to preheat with the oven for at least 30 minutes
Stretch out dough onto peel or whatever way you plan to slide it onto stone (I use parchment paper to slide as well and then remove after a few minutes of baking)
Top pizza and oil outer crust
Bake for 12 or so minutes until everything looks good
Enjoy
Super versatile dough that seems to work in various applications which is what I was going for.
by clubsandwichmayo
12 Comments
That looks so good!
Looks great!
You ever tried it deep dish?
This looks so good. I’m going to try it! Thanks for sharing
Looks delicious. Can’t wait to give this recipe a try!
Doing this. Thank you – pizza flour? What would that do ?
Look great! Some time try pizza flour. Keep everything else the same except use 00 pizza flour. Your dough will seem a wetter because of how much better the 00 absorbs the water, and you’ll need to work the dough a lot more initially, initially, I do the Rubaud type of knead for about 10 minutes. just work it like you would a higher hydration dough until it comes together and starts holding its shape. Then add in some slap and folds and finish up with your stretch and fold. It’s a bit more elbow grease, but it’s worth it!
That result looks amazing! I’m saving it for the next time that I make it.
Oooooo thanks for sharing
Hot tip, if you like sausage on your pizza like I do, cook your sausage in the cast iron pan first and use the grease from the sausage as your oil. I only need to let the pan cool a little bit before pressing the dough into it, topping it and throwing it in the oven
Do you use a sauce?
beautiful stuff.