200gr of your discarded starter...............I find pure white gives most authentic, taste and look.
500gr white bread flour.............................I used Organic Canadian strong white ( get that online from Shipton Mills)
280 - 300gr water....................................this depends on your flour mine works best with 280gr with above flour
4-6gr Sea Salt.................................................depends on your tastes, obviously the less we use the better, I use 5g
I mix together starter, flour and water (don't add all your water straight away, start with 280 then adjust according to your flour) in my machine mixer until just combined. I leave for 10 mins then add salt and then mix on medium for 5 mins. Check your dough is springy and smooth, if so its ready. Cut into 3 portions and shape into a round ball by cupping hand over portion and rotating in a circling motion still you get a nice round shape.
Right !!! heres the science part, although I cant explain it.
modification to recipe is here >>>>>>>>>> http://sourdough.com/blog/pizza-crumb-picspre-baked
if i want to use the pizza that day i place the balls into a large slightly oiled container, covered with cling film and leave it between 3 - 8 hours..........Now the longer it sits the softer it gets and the harder to handle it is. However the taste is so much better. If i am not using straight away I put the balls into a plastic bag in the fridge, they have been happily sat there for up to 4 days and I have used with the same success. When i take the dough out of the fridge I take it out the plastic bag and place in an oiled contained. I have had success with waiting as little as one hour before shaping and cooking ( easier to handle at this stage) OR left it as long as 16 hours (in a cool room) before shaping and cooking.
The above still works, however it's now quicker and simpler in my modification
I always part bake the dough before topping just 2 - 3 mins each side at the highest , in a preheated oven.
To stop dough rising like a pitta bread i fork it all over. If i forget to fork it i just burst the explosion before topping
If i want a really thin cracker like base I try to get the dough as thin as i can then I part bake it on both sides 3 mins each side before topping. Your oven heat will be the guide to how long you part bake.
I always bake my pizza as high as my oven goes.
Using coarse semolina flour on your peel or parchment gives a nice extra chew and flavour to the base
I sometimes throw rosemary or other herbs in the dough with the salt just to mix it up the tatse of the dough.
O fcourse Topping is of your choice. My favourite is ham, cheese and onion or avocado, rocket and chilli oil.
I promise you all with out the oil the Pizza dough is just so much nicer in taste and texture...........HEYHO !! and its healthier.
|Ingredient||Weight||US Volume||Bakers Percentage|
|Flour||500 g||17.64 oz||3.92 cups||100.00%|
|water||280 g||9.88 oz||1.19 cups||56.00% (hydration)|
|salt||6 g||0.21 oz||0.48 tbspns||1.20%|
|Starter I use my discarded when refreshing||200 g||7.05 oz||1.57 cups||40.00%|
Total Weight: 986 grams / 34.78 ounces
Total Flour Weight: 500 grams / 17.64 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.