The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My take on JMonkeys Sourdough Pizza

jackie9999's picture
jackie9999

My take on JMonkeys Sourdough Pizza

Here is my version of JMonkeys Overnight Sourdough Pizza Crust


I've been making a this pizza once a week for about a year now and we just love it. I changed the recipe since I don't like whole wheat and I use all of my discard so some of the ingredients are a little different. I also changed his method a bit, since I prefer to use a machine to knead..but his stretch'n'fold also works great.


377 grams bread flour


255 grams water


7 grams salt (which I add after autolyse)


18 grams olive oil


70 grams starter discard (mines at 75% - but I can't imagine more/less at different % makes much difference)


The night before - mix ingredients then autolyse an hour. Machine mix (cuisinart speed 2 for 4 minutes, then speed 4 for 4 minutes).  Then dump into an oiled covered container and sit on counter overnight to double. Next morning stretch'n'fold and put back same containter and pop into fridge.  A couple of hours before it's needed pour dough onto floured counter and cover with a bowl.


I gently nudge it into 14" x 16" shape on piece of semolina dusted parchment paper, stab all over with a fork, and prebake for 3 minutes at 450 before topping.


Thanks JMonkey for this pizza - we look forward to this all week :)