Monday, December 20, 2010

Sourdough Pizza Dough - For Thin Crust and Pan Pizza

Thin crust sourdough pizza
Besides making bread from my one of my latest starters, I also made pizza. Two different ones, actually.

Here's how it went:

In the evening, I combined:

8 ounces starter, by volume
2 1/4 ounces all purpose flour
2 ounces water

I covered it and let it rest at room temperature overnight.

In the morning, I added:
2 1/4 ounces all purpose flour
2 ounces water

I mixed them and covered the bowl and let it rest for four hours.

Then I added:
4 1/2 ounces flour
1 teaspoon salt

I kneaded it until it was shiny and elastic, then formed it into a ball, drizzled it with oil, but it back into the bowl and let it rise until it was doubled, about 2 1/2 hours.

Sourdough pan pizza
I divided the dough into 2 pieces - one piece was roughly 1/3 of the dough, and the second was the rest of it.

I used the smaller piece to make a thin crust pizza that I baked in a cast iron comal. I put the dough in the comal on the stovetop, turned the heat on while I topped it with sauce, roasted red peppers, and cheese.

The oven was preheated on high heat. I turned on the broiler and put the pan in the oven finish cooking it.

The larger piece went into a cast iron frying pan and I topped it with a thin layer of cheese on the bottom, sauce, chopped fresh tomatoes, and more cheese.

Baked it for about 30 minutes until the crust was done and the cheese was bubbling.

Need to know how to grow a sourdough starter? Look here.


Gina said...

Yum! I'm working on a whole wheat sourdough pizza crust and I'm sure not where you are yet. But your post encourages me to continue!

Anonymous said...

Is there any reason why I couldn't make this in advance and put the dough in the fridge for a bit?

Donna Currie said...

Nope. A refrigerated rest is good for pretty much any dough. Even cookies ;-)

Post a Comment

I love to hear from you! Thanks for commenting!