The Fresh Loaf

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Overnight Sourdough Pizza Crust (with 60% whole wheat)

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Overnight Sourdough Pizza Crust (with 60% whole wheat)

JMonkey



This recipe makes four doughballs, each of which will make a pizza that's about 12" in diameter. They freeze well, and will keep for at least a month. To use a frozen doughball, just transfer it to the fridge the night before you want to bake. Then follow the baking instructions as written.


If you wish to make this as a 100% white flour pizza, reduce the water to 510 grams.




Formula


* Whole wheat flour: 60%
* All-purpose white flour: 40%
* Water: 80%
* Olive oil: 5%
* Starter accounts for 2% of the flour at 60% hydration


Ingredients


* Whole wheat flour: 420 grams
* AP flour: 290 grams
* Water: 570 grams
* Salt: 15 grams
* Olive oil: 36 grams
* Whole wheat starter: 25 grams


The night before, dissolve the starter into the water, and then add the salt and the oil. Finally, mix in the flours, until everything is nicely mixed. Then, let it rest for about an hour, and then do three stretch and folds with about 20-30 minutes between each. Cover the dough, and let it rise all night.


The next morning, see whether the dough has risen enough (8 - 10 hours is usually enough) and then divide it into 4 doughballs of about 340 grams a piece. Two dough balls go into the plastic baggies in the fridge, while the others go in plastic baggies in the freezer.


Remove the fridge doughballs two hours before baking, and shape them into tight balls. Then cover each with a cereal bowl. While they warm up, prepare the toppings.


Tomato sauce (for two pies -- makes more than you'll probably need)



  • 1 14 to 16 oz. can crushed tomatoes

  • Oregano: 1/2 tsp

  • Basil: 1/2 tsp

  • Garlic: 2 cloves, diced

  • Lemon juice or red wine vinegar: 1 Tbs


Mix this up, and set it aside, adding salt if it needs it. Some canned tomatoes are already well salted. With the brand I use, though, I usually have to add 1/2 tsp or so.


Cheese blend (for two pies)



  • Whole fat mozzarella, grated: 4 oz.

  • Parmesan, grated: 2 ounces

  • Feta, crumbled: 2 oz


Other toppings are, of course, up to you. I like chicken sausage, black olives and mushrooms, myself. Roasted red bell peppers are awesome. Fresh tomatoes are great (under the cheese), when available, as are fresh basil leaves, added just after the pie comes out of the oven.


Shaping the pie
First, an hour before I'm ready to bake, insert a stone and set the oven as high as it will go. When you're finally ready to shape, generously dust a peel with semolina flour or cornmeal. Then, make a small pile of AP flour next to where you'll shape. Coat your hands in flour, take a dough ball, coat it in flour on both sides, and then place it on your knuckles. Bounce the dough on your knuckles in a circle, gently stretching the dough with each bounce. When it's halfway there, place it on the peel, and stretch it all the way out. Mmake sure you stretch the edges apart -- don't stretch across the dough, because the center will be fairly thin and will tear.


Before adding the toppings, make sure that the pie will move on the peel. Then add sauce, cheese and toppings, and bake on the stone for 9-11 minutes. Let it cool for a few minutes on a rack before cutting into slices.