This sourdough recipe is featured in “You Can Ferment That: Sourdough” within the Might/June 2020 Zymurgy journal. Be part of the American Homebrewers Affiliation to entry this text and extra sourdough recipes on-line!
By Amahl Turczyn
This explicit sourdough pizza dough recipe produces 4 or 5 full-sized pizzas, relying upon how skinny you want your crust. It makes use of a pre-fermented dough—typically bakers consult with this as a sponge or poolish—to develop taste and consistency. It really works significantly properly with sourdough starter, because it provides the pure yeast and microbes an opportunity to get the dough noticeably tart.
Remember that these similar microbes have a tendency to interrupt down gluten a lot sooner than common baker’s yeast, although, so there’s a particular window between simply sufficient fermentation and an excessive amount of. Underdo it, and the tang shall be refined at finest; overdo it, and also you received’t get a lot spring from the dough while you bake it. The key ingredient that every one homebrewers have readily available, particularly dry malt extract (DME), helps fermentation, and through baking it contributes to taste and colour through the identical Maillard reactions that happen within the brew kettle.
Sourdough Pizza Dough Recipe
Yield: 5 thin-crust 16″ pizzas
Pre-Ferment
- 450 g (1 lb.) bread flour
- 14 g (0.5 oz.) dry malt extract
- 550 mL (2.25 cups) filtered water
Yeast
- 245 g (a couple of cup) sourdough starter
- 8 g on the spot dried yeast (non-obligatory)
Principal Ferment
- 450 g (1 lb.) bread flour
- 18 g (3 tsp.) non-iodized salt
- 8 g (2 tsp.) olive oil
Instructions
Add water, 450 g flour, DME, yeast and starter to a big stand mixer bowl and blend properly (I simply use a chopstick for this). The dough shall be free and sticky. Cowl and ferment at room temperature for 4 to eight hours. Combination ought to bubble up, doubling in quantity.
Add the remaining 450 g of bread flour on prime, then the salt, and at last the olive oil. Utilizing the dough hook in your mixer, combine till all of the dry flour is integrated. Let relaxation 20 minutes to hydrate. Then combine on low for one more 20 minutes.
Take away dough from mixer, knead with a little bit of bench flour to verify dough is constantly clean and elastic, and divide into even parts. Cowl (both in a big plastic container with a good lid, or individually wrapped) and permit to ferment for 12-18 hours within the fridge, 37-41°F (3-5°C). They may then be able to roll, prime and bake.
The publish The best way to Make Sourdough Pizza Dough appeared first on American Homebrewers Affiliation.
