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title: Pizza
description:
published: 1
date: 2024-05-07T20:37:40.613Z
date: 2024-05-07T20:44:29.989Z
tags:
editor: ckeditor
dateCreated: 2024-03-31T06:23:53.404Z
@ -274,6 +274,47 @@ dateCreated: 2024-03-31T06:23:53.404Z
<p>&nbsp;</p>
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<h1>Sourdough Pizza Dough</h1>
<p>https://www.abeautifulplate.com/sourdough-pizza/</p>
<h3>Ingredients</h3>
<h4>Sourdough Pizza Dough:</h4>
<ul>
<li><strong>225</strong> <strong>grams</strong> 90°F-95°F filtered water (32°C-35°C)</li>
<li><strong>15</strong> <strong>grams </strong>kosher salt</li>
<li><strong>250 grams</strong> ripe sourdough starter <i>100% hydration</i></li>
<li><strong>250</strong> <strong>grams</strong> type "00" flour <i>plus more for dusting, I've tested this with </i><a href="https://amzn.to/3hSDEzF"><i>Central Milling</i></a><i> extensively, but </i><a href="https://amzn.to/3kDZxVl"><i>Caputo</i></a><i> brand is another good option (see notes)</i></li>
<li><strong>125 grams</strong> bread flour <i>such as King Arthur</i></li>
</ul>
<h4>Assembly and Toppings (For Three 10-Inch Margherita-Style Pizzas):</h4>
<ul>
<li>flour <i>for shaping and dusting</i></li>
<li>semolina flour <i>for dusting</i></li>
<li>extra virgin olive oil <i>for drizzling</i></li>
<li><strong>1</strong> <strong>batch</strong> <a href="https://www.abeautifulplate.com/homemade-pizza-sauce/">homemade pizza sauce</a> <i>(see recipe linked)</i></li>
<li><strong>8 ounces</strong> fresh mozzarella cheese, not packed in water <i>blotted dry and torn into pieces</i></li>
<li>fresh basil leaves <i>plus more for finishing</i></li>
<li>parmigiano-reggiano cheese <i>optional</i></li>
</ul>
<p>&nbsp;</p>
<h3>Tips for Success:</h3>
<ul>
<li>For added chewiness and crispiness (particularly if baking in a home oven), I’ve had more success with sourdough pizza dough made with almost equal amounts of traditional Type “00” flour and high-protein bread flour. This recipe has been tested extensively with <a href="https://amzn.to/3hSDEzF">Central Milling “00” Flour</a>, but has also been prepared with&nbsp;<a href="https://amzn.to/3kDZxVl">Caputo</a>&nbsp;(Italian brand). They do differ in protein levels, but both create great pizzas. For bread flour, I recommend King Arthur for similar results.</li>
<li>This pizza dough can be prepped a day ahead. Follow the pizza dough instructions above, but only allow the dough balls to proof at room temperature for 3 to 4 hours. Transfer the container to the fridge and refrigerate overnight. Allow the dough to rest at room temperature (72°F/22°C) for at least 2 to 3 hours before using the following day.&nbsp;</li>
</ul>
<h3>Example Baking Timeline:</h3>
<ul>
<li><strong>Note:&nbsp;</strong><i>This sourdough pizza dough recipe requires a large quantity (250 g) of ripe sourdough starter. Scale up the previous night’s feeding, so a portion is ready to be used in the pizza dough.&nbsp;</i></li>
<li><strong>9:00 AM –</strong>&nbsp;mix the pizza dough, cover and rest for 20 minutes.</li>
<li><strong>9:20 AM –&nbsp;</strong>knead the dough briefly, cover and rest for 3 hours.</li>
<li><strong>12:20 PM –&nbsp;</strong>shape the dough into pizza balls, place in a floured container, cover, and proof for&nbsp;<i>at least</i>&nbsp;5 hours or until you’re ready to make pizza (they will hold for up to 4 additional hours if needed)</li>
<li><strong>6:00&nbsp;PM</strong> – &nbsp;preheat the oven and baking steel</li>
<li><strong>7:00 PM </strong>– prepare your toppings</li>
<li><strong>7:15 PM</strong>&nbsp;<strong>–&nbsp;</strong>assemble and bake pizza</li>
</ul>
<p><i>Dough recipe adapted from Ken Forkish’s&nbsp;</i><a href="https://amzn.to/36SbbDW"><i>The Elements of Pizza</i></a><i>.&nbsp;</i></p>
<p><strong>serving: 1serving, calories: 758kcal, carbohydrates: 113g, protein: 35g, fat: 17g, saturated fat: 8g, polyunsaturated fat: 1g, monounsaturated fat: 4g, cholesterol: 41mg, sodium: 2435mg, potassium: 203mg, fiber: 4g, sugar: 1g, vitamin a: 458IU, calcium: 573mg, iron: 4mg</strong></p>
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