That looks delicious. What kind of dough did you make? Is it soft, or crispy? I've pretty got "thin and crispy" down, but have yet to find a thicker crust that I like.
I'm new to sourdough and just learning. I often go by look and feel which gets me in trouble sometimes. I did make an effort to document this one because I find that once the creative excitement is over and I want to make bread again it makes sense to have some info to fall back on. Just learning about percentages. I'm more comfortable with weight right now and I got a cheap gram/lbs. scale to take measurements. This crust is soft on top, crispy bottom.
Clay's Sourdough Pizza Dough
For one 14" pizza or two small pizza's
100g Starter, ripe
200 g Spring water
310 g Bread flour
1 Tablespoon sugar
1 Tablespoon olive oil
1 teaspoon salt
2 Pinches of dried Italian herbs
Mix with a sturdy spoon. Stretch and fold with the spoon while the dough is in the bowl until the dough is smooth, about 10 minutes.
Cover and put the dough to sleep in the frig. Next day set the bowl on the kitchen counter to warm up, about 3 hours. Dump out onto parchment paper and with oiled fingers spread the soft dough out to desired size. Brush a little more oil on top and let proof at room temp until almost double in thickness. Add toppings , bake at 500 degreesF for about 15 min or until browned and bubbly.
That looks absolutely divine! Now I'm hungry.
I normally have about 100g of starter daily from feeding since I keep mine on the counter. We don't have a fridge, but do you think this dough would sleep ok in a cool corner of the pantry instead? Obviously, it wouldn't need to warm up as long before rolling out, but I wouldn't want it to be super bitter or a foamy gloopy mess either.
Yes you can keep starter in a cool place with proper maintenance. In the old days there was no refrigeration and starter was maintained day to day. My Grandmother made sourdough bread twice a week, 4 loaves at a time. Her starter jar was in the cupboard. Routine maintenance includes cleanliness, jar sterilization from time to time and of course, feeding. Another good point is to have the starter jar in a ventilated (screened) container, a jar within a jar as it were, so possible contamination stays off the starter.
Good luck and have fun baking sourdough PlicketyCat.
I was more concerned with the possibility that fermentation would not be retarded enough in cool storage rather than cold storage for this particular recipe, and I'd end up with a bitter gloopy mess in the morning. That happened with one of the SD muffin recipes I tried to use up my extra starter... I ended up having to eliminate the additional sugar since I wasn't heavily retarding the fermentation in the fridge.
I normally either use up my starter division after daily feeding making biscuits, pretzels, muffins, pancakes and such, and only save up enough to bake 4 loaves of bread a week because it's just the two of us. That way I rarely ever have to dip into my actual "mother" that I keep feeding in the pantry as a 'continual batch'. I keep it in a clear graduated tub with muslin rubber banded over the top and the lid just resting on it so it gets plenty of ventilation while keeping out dust and beasties.
i've been using your recipe for a couple of weeks now and we are loving it!
Glad the pizza's are working out for you, that's great! I made two sourdough pizza's for the Super Bowl Football game and it was hit with friends of mine.
Are you in London, England?
yes, just outside of london.
i did make a few minor adjustments.... i have been adding yeast and i have noticed a huge difference in the crust when i use a French Bread/Pizza flour i get from the farm shop. It makes the crust crispier and lighter so i have continued using that flour.
Thanks for the tips on high gluten flour. I should buy some. The farm shop...sounds like you have a local mill for your flour needs. No luck here where I live so I buy King Arthur or Hodgson Mill. Hodgson is stone ground. Do you bake in a AGA? I have a large Big Green Egg. It's a ceramic oven that's fired with hardwood lump charcoal. My next bread will be sourdough focaccia with lot's of toppings. Yummmmo.
pizza indeed and some nice photography. Thanks for the recipe breadboard.
Here's a few pizza pic's. Don't know what happened...I see a photo got deleted from my first posting. I'll post it here.
Have fun and good luck. It's a long process to make but my best pizza's are with sourdough.
Your pizza look great...I too make sourdough pizza dough...it makes the best crust for a pizza....great job
I have been browsing and using recipes from thefreshloaf.com for some months now without ever signing up for an account. Tonight I made this sourdough pizza recipe and had to get an account to post that this was an awesome pizza dough. I had leftover pulled pork with a balsamic glaze, I diced and caramelized half a large white onion, sliced up 4-5 baby bella mushrooms and covered with mozzarella cheese and baked in the oven at 450 for 20 minutes. Delicious!
Now I'm CRAVING pizza! Your pizza looks amazing!!! Thanks for sharing the recipe :)
I hope you enjoy makin sourdough pizza Sonia!
Why do most of the recipes have to be in grams.....why can't they be in cups, oz or tbs, tsp?
Harley, I hope you find this helpful.
We loved this pizza dough, thanks so much for sharing :)
You're welcome! Glad the pizza dough is working out for you. Just pulled off a sourdough focaccia from the Big Green Egg, a ceramic oven. This weekend I'll be makin a pizza and it's a party every time I make one.