Sourdough pizza dough. In the case of this pizza crust, the open crumb and distinctive hearty taste of sourdough are well suited to bold toppings and well-aged. This was one of the better pizza crusts I have tried at home. The sourdough in this is used more for flavor than the rise.
A wet sourdough works amazing with pizza, especially if it's retarted at least one night. If the dough is too wet I sometimes. This sourdough pizza dough recipe is a great way to use up that excess sourdough starter. You can cook Sourdough pizza dough using 5 ingredients and 7 steps. Here is how you cook that.
Ingredients of Sourdough pizza dough
- You need 75 grams of sourdough.
- Prepare 250 grams of warm water.
- You need 325 grams of bread flour.
- It’s 8 grams of salt.
- It’s of olive oil.
Homemade pizza can taste as good or better than your favorite pizzeria. All Reviews for Sourdough Pizza Crust Dough. Sourdough Pizza Crust Dough. this link is to an external site that may or may not meet accessibility guidelines. This easy crust rivals anything you've ever tasted!
Sourdough pizza dough step by step
- Yields 2 30cm pizzas.
- Refresh your sourdough with 150 grams of warm water and 150 grams of bread flour, mix thoroughly Lett rest for 12 hours.
- After the dough has rest for 12 hours at the remaining water and mix throughly.
- Add the remaining flour and salt.
- Knead until you obtain a smooth but strong dough.
- Divide the dough into two parts and put them in lightly oiled bowls, and let rest for 30 minutes.
- stretched in a floured board, cover with topings of your choice and bake at 250 ° C for 15 to 20 minutes.
While making pizza crust with sourdough starter might take a little extra care, it's worth your time. The sourdough brings a robust tanginess to the dough, which pairs well with a host of toppings. The Sourdough Surprises project this month was pizza, so I took the opportunity to make a sourdough version of the dough. sourdough Neapolitan-style pizza heading into the oven. This lets the dough relax, so forming the pizza is easier. This recipe does not require the rising capabilities of sourdough, it just uses the taste of the starter.
