Artisan sourdough Pizza
My delicious recipe is perfect for any occasion this recipe include only water, my two year's old- mature sourodugh and flour. True sourdough dough requires only 3 ingredients flour, water & salt. Sourdough is an ancient leaving method that occurs when flour & water are set out to ferment. During bulk fermentation, gas bubbles are produced which naturally makes the dough rise. It’s cooked hot and fast which locks in the flour’s natural aroma and moisture giving an easily digestible base with crunchy and slightly soft texture.
This is all-natural ingredients.
Let's the ingredients speaks for themselves! Less is more.
FERMENTATION OF REAL SOURDOUGH GIVING IT NUMEROUS HEALTH BENEFITS, INCLUDING REGULATING BLOOD SUGAR, AIDING DIGESTION AND BREAKING DOWN GLUTEN CONTENT.
425g 00 flour or bread flour
75g whole grain flour
310g warm water
10g salt
10g sugar
200g levain mix ( mother )
Oil for lining the bowl
Flour for dusting the surface
Once the levain mix is ready, it’s time to make the final mix. In a large bowl, dissolve the salt into the water. Stir it until it’s completely dissolved. Add the 200 grams of levain mix, and stir until dissolved. Slowly add the flours, and mix together using your hands. The key is to incorporate the flour slowly so that the dough hydrates fully. Leave to rest on your kitchen countertop uncovered for 10 minutes before beginning the initial kneading.
Once rested, dust your work surface with flour and begin to knead the dough. If kneading by hand, use the palm of your hand and push the dough in a forward motion to the point that it is almost tearing. Pull the dough back onto itself, rotate it, and push with your palm again. This will take around 10-15 minutes. Alternatively, you can also knead the dough using a stand mixer – mix the dough on low speed for 10-15 minutes, then at a higher speed for 5-10 minutes. The dough is finished kneading when it’s smooth, bouncy and its shape bounces back after pressing into the dough with your fingers – this means the gluten structure has developed and the dough is giving some resistance. You should be able to squeeze it and pull it without any tearing.
On your work surface, tighten up the dough by tucking the edge of your hand under the dough and pulling it towards you, moving your way around the edge of the dough to keep tucking the edges underneath. This will help to smooth out the surface of the dough and ensure an even fermentation.
Add a little olive oil to a large bowl or tub, spreading it around using your fingers to coat the container. Place the dough inside and cover with a cloth or the lid, and leave to bulk ferment at room temperature on your kitchen countertop for 3 hours. The dough is finished bulk fermenting when it’s at least doubled in size and has lots of air bubbles appearing under the surface.
Portion the dough into 3 or 4 equal pieces, depending on the size of your pizza. Shape each piece of dough into a ball using the same technique as tightening up the bulk dough – place the dough piece on the countertop and pull it towards you from the edge furthest away from you, tucking the edge of your hand under the dough. Keep doing this around the edge of the and pulling it towards you, moving your way around the edge of the dough piece until it’s smooth and round.
Once shaped, dust a proving tray with flour or line a baking tray with parchment (baking) paper, and place the pizza dough balls on the tray. Cover with a cloth or the tray’s lid and place inside the fridge to cold prove overnight for 24 hours. Long fermentation process will produce rich, soft and still crunchy texture of the base. Alternatively you can use your pizza balls just after 3h of BULK fermentation.
Stretch, top & cook your pizzas!Once the cold prove has finished, bring the pizza dough balls back up to room temperature by removing them from the fridge and leaving the tray on your kitchen countertop for around 2 hours. It’s important they’re at room temperature before you start stretching the pizza dough, or it will be too tight and impossible to stretch.
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