The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough pizza crust

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baybakin's picture
baybakin

Sourdough pizza crust


Sourdough Pizza: (Based on Maggie Glezer's Pizza Napoletana crust)

I've fiddled around with this recipe quite a bit, finding the right amount of levain and durum to suit my tastes, and here's what I have settled on.  The key to the big bubbles and flavor is a minimum 24 hours in the fridge, maximum 3 days.  There's lots of instructions on how to make good pizza in a home oven, my setup is as follows: Stone on the bottom of oven (gas in my case), pre-heated at 550F for an hour.  Pizza goes in on parchment, when the crust just starts to get toasty looking I put the broiler on until the top bubbles just begin to char.

150g Levain (100% hydration)
255g Water (room temp)
100g Fancy Durum Wheat Flour
325g Unbleached Bread Flour
10g Salt

Mix all ingrediants together until a rough dough is formed, let rest for 30 mins.
Kneed until smooth, rest on bench for an hour.
Divide into two equal pieces, form into balls.
Wrap in oiled plastic.
Place in fridge for 24-72 hours.

Take dough out of fridge at least one hour before baking.

Hope it works for others as well as it has worked for me.

 

Comments

linder's picture
linder

Baybakin,

Love that dough!  It looks easy to make and bakes up really nicely.  Thanks for the tips on set up for a gas oven. 

Must try this soon.

Linda

baybakin's picture
baybakin

Thanks! hope it turns out well for you.

dabrownman's picture
dabrownman

a great pizza made at home in the winter to warm the  heart and the house!  Nice baking indeed.  That is what pizza is supposed to look like.  I've been missing your great breads and glad you posted this.  Happy Valentines Day!

baybakin's picture
baybakin

happy v-day to you as well! I've been busy with work, and haven't had time for posting.  I have a bunch of photos and plans for posts, so expect a few to crop up here later.