Simple Sourdough Pizza Crust

by - October 14, 2020

Sourdough Pizza Crust

Sourdough Pizza

Sourdough Pizza

Sourdough Pizza


I have been trying different Sourdough Pizza Crust recipes with different hydration.  The dough didn't turn out so well with the low hydration recipes.  This is a medium high hydration recipe prompted by a recommendation from an Instagramer (Carlos Dalmeida) to follow Alexandra's Kitchen recipe.  And true enough her recipe works!  This Sourdough Pizza crust recipe is adapted from Alexandra's Kitchen with some modifications.

I finally managed to achieve the crust that we are looking for.  This Simple Sourdough Pizza Crust recipe yields a good crispy outer crunch with that light and soft bouncy chewiness inside.  This is as good as we can hope for out of a home oven I think. 

TIPS I learnt from Carlos Dalmeida:
  1. Set the oven to 280C/550F or the maximum your oven allows and preheat 1 - 3 hours before baking the pizza.  But, I preheated oven for just 1 hour.
  2. The baking pan/stone should be in the top 2/3's of the oven.
  3. Reduce the water by 30g - 40g from 220g is called for in this recipe if you are in a humid climate.  If the dough gets too dry you can always add more water later.  I did not reduce as I used Japanese High Gluten Flour.   Usually, higher protein flour absorbs more water than lower protein flour. 
GENERAL NOTES:

Schedule:
The schedule and times provided below are just a rough guide that worked for me.  Please adjust the timing according to your own schedule. 

Sourdough Starter:
A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want nice bigger crumb bread. For it to rise nicely we want to use the starter (levain) at its peak.

If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Simple Sourdough Pizza Crust


Yields:  2 Pizzas (9 inch)

Total flour:  300g + 30g (from levain) = 330g
Total hydration: 75.7%

INGREDIENTS:

Levain (60g):
20g sourdough starter (100% hydration)
20g bread flour
20g water

Pizza Dough:
300g bread flour (I used Japanese high gluten flour) 
6g salt 
10g olive oil
220g water (please hold back 30 - 40g and add in later as each flour absorbs water and hydrates differently)

Pizza Topping (Margherita Pizza) for 2 pizzas
6 Tbsp pizza tomatoes sauce
50g grated pecorino/parmesan cheese (I used pecorino)
100g mozzarella cheese (recommended to use buffalo mozzarella)
6 anchovy fillets in olive oil, cut into small pieces
8 cherry tomatoes, slice
Some extra virgin olive oil

METHOD:
  1. Levain - 6.00 pm
    1. Mix all of the ingredients for levain.  Cover and leave it to rise until tripled in size at room temperature (28C - 30C). It took about 2.5 - 4 hours.  
  2. Mix the dough - 9.00 pm
    1. Dissolve levain and water in a mixing bowl.  Add in olive oil, salt and flour.  Stir with dough scrapper then mix until there is no more dry flour with hand.  Transfer the dough into a greased bowl.  Cover and rest for 30 minutes (RT at 25C - 26C in aircond room)
  3. Stretch and Fold (S&F) - 9.45 pm
    1. S&F 1 – Fold about 6 - 8 times. Your dough will be quite weak at this time. Cover and rest for 30 minutes.
    2. S&F 2 – Fold about 6 - 8 times. Cover and rest for 30 minutes.
    3. S&F 3– Fold about 6 - 8 times. Cover and rest for 30 minutes.
    4. S&F 4 – Fold about 6 - 8 times. By this time, your dough should be smooth and strong. Cover and rest for 8 - 12 hours in aircon room (24C - 25C).  If you prepare the dough in day time in warm room temperature, it should take 3 - 5 hours to double in size.
  4. Portion and shape - 10.00 am
    1. By this time, the dough would have risen double or triple.  Transfer to a floured counter top.  The dough should be sticky.  Dust the dough with some flour and cut into 2 equal portions with a scrapper.  Shape the each portion into a rough ball and rest for 1 hour on the counter top.  
    2. If you are not going to bake the pizza soon and plan to bake few hour later or next day, place the dough in a container with cover and store in the fridge.  Take out the dough one hour before baking.  
  5. Shaping and Baking - 11.00 am to 12.00 pm
    1. Preheat the oven together with the pizza stone / cast iron pan or baking tray inside (in the upper 2/3's of the oven) to 250C (fan-forced) for at least 60 minutes before baking.  I used cast iron pan.
    2. After one hour of resting, transfer the dough onto a parchment paper (11" X 11").  Gently press the dough ball into a 9 inch round dish. 
    3. Spread about 2 - 3 tablespoons of tomato base sauce.
    4. Transfer the dough onto the hot baking tray with parchment paper and bake in the preheated oven for 5 minutes.  Half way through baking, remove the parchment paper. This is to make sure the bottom is evenly cooked without sticking.
    5. Remove the pizza with a pizza scrapper from the oven.  Spread the remaining toppings as desired and drizzle with some olive oil before returning into the oven.  
    6. Further bake the pizza for another 3 minutes (without the parchment paper).
    7. Remove from oven and transfer to cutting board and portion the pizza into 6 pieces.




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4 comments

  1. ๐Ÿ‘Œ๐ŸปThank you

    ReplyDelete
  2. Hi, I can keep the dough in the fridge for how long after the S&F 4? Thanks

    ReplyDelete
    Replies
    1. Hi, I let the dough ferment after S&F 4 for 8 - 12 hours first then only I portioned and shaped the dough before storing in the fridge.

      To be honest, I use it after several hours and never store for more than one day. But, according to Alexandra's Kitchen can store up to 3 days.

      Cheers :)

      Delete

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