Hamelman-esque Sourdough Pizza Dough
I am trying to make a sourdough pizza based upon my favorite sourdough recipe, the Hamelman Vermont Sourdough. I've decided that the way to do this is to try to adapt the sourdough recipe to the pizza dough recipe in his Bread book. I'd appreciate any comments or suggestions since this is the first time I have tried to adapt one of the recipes this dramatically:
Vermont Sourdough Pizza Dough
Extra Virgin Olive Oil
Liquid Levain Build
1. Liquid Levain: Make the final build 12-16 hours before the final mix, and let stand in a covered container at about 70F.
2. Mixing: Add all of the ingredients to the mixing bowl, including the levain, but not the olive oil. Mix until ingredients are incorporated; correct hydration to achieve medium consistency dough. Drizzle in olive oil and continue mixing. Mix until there is moderate gluten development.
3. Bulk Fermentation: 2.5 hours.
4. Folding: Fold the dough once, after 1.5 hours.
5. Dividing and Shaping: Divide dough into 453 g pieces, sprinkle with flour, and let rest 20 minutes. Work the pizza into a 16 inch round.
6. Final Fermentation: No final fermentation is needed. Transfer dough to peel with semolina flour sprinkled on it. Add sauce and toppings.
7. Baking: Bake at highest oven temperature available (500F) on a preheated baking stone.