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title: Pizza
description:
published: 1
-date: 2024-05-07T20:44:29.989Z
+date: 2024-05-07T20:57:17.424Z
tags:
editor: ckeditor
dateCreated: 2024-03-31T06:23:53.404Z
@@ -314,7 +314,81 @@ dateCreated: 2024-03-31T06:23:53.404Z
Dough recipe adapted from Ken Forkish’s The Elements of Pizza.
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
-
+Sourdough Pizza
+https://breadtopia.com/sourdough-pizza/
+Ingredients
+
+ - 510g tipo 00 flour (3 1/2 cups)
+ - 90g whole grain turkey red wheat flour (1/2 cup + 3 Tbsp)
+ - 390g water (1 2/3 cup)
+ - 120g sourdough starter (~1 cup stirred down)
+ - 14g olive oil (1 Tbsp)
+ - 12g salt (2 tsp)
+ - 2-3 Tbsp additional flour for kneading
+ - 1-2 Tbsp additional oil for coating the dough bowl and the proofing pan
+ - 1/4 cup of cornmeal to dust the pizza peel
+
+Baker's Percentages
+
+ - 85% tipo 00 flour
+ - 15% whole grain turkey red wheat flour
+ - 65% water
+ - 20% sourdough starter
+ - 2.3% olive oil
+ - 2% salt
+
+Instructions
+Levain
+
+ - Prepare your 120g of starter by mixing 40g of starter with 40g of water and 40g of flour. This is a 1:1:1 starter preparation, but other builds are fine too. Mark your jar with a rubberband and let it sit at room temperature for 4-8 hours until roughly tripled.
+
+Mixing and First Rise
+
+ - Mix the ingredients, including the 120g of mature starter, together by hand, or in a mixer with the dough hook attachment, until everything is incorporated and forming a ball around the hook.
+ - Scrape the dough out onto a floured counter and knead it for 3-5 minutes, adding a small amount of flour until the dough is manageable.
+ - I prefer to hand knead the dough, but if you want to keep the dough in your mixer for 5-10 minutes until it passes the windowpane test, that is fine too. Covering it while it's still shaggy, and doing several rounds of stretching and folding over the course of a couple of hours is also an option.
+ - Lightly oil a bowl, dab the "top" of your dough ball in the oil, then lay the bottom side down in the bowl and cover.
+ - Let the dough rise until it has approximately doubled. I tend to leave the dough at room temperature for a few hours and then put it in the refrigerator for a day or so, and finally pull it out when it is fully risen or close to fully risen and just needing a few more hours at room temperature.
+ - The bulk fermentation can be just a few hours if you use warm water and have a warm house or put the dough in a lit oven, or this can be five days if you use sleepy starter and put the dough in a 37F refrigerator. I did the latter recently, and the pizza was tasty-sour and the crust perfectly bubbly.
+
+Preshape and Second Rise
+
+ - When the bulk fermentation is finished, lightly oil a 9x13 baking pan and your counter.
+ - Scrape out the dough onto the oiled counter, gently press out most of the air, and divide the dough into 4-5 pieces. The total dough weight is approximately 1140g. This makes five approx. 225g or four 285g pizzas. (You can go larger and smaller, but you may need to adjust cook time.)
+ - Form each piece into a ball by folding the sides of the piece inward. Then hold the ball in one hand with the taut top on your palm, while you pinch the bottom pieces together with your other hand.
+ - Place the balls in the oiled pan seam-side down, and cover or put the entire pan in a plastic bag. The final proof can be at room temperature for 45-90 minutes or in the refrigerator for 8-12 hours. Various combinations of room temperature and cold proofing work, and a lot depends on how warm the dough was when you shaped it, and if your room temperature is very warm. Even in a heat wave, I've not seen a big difference in pizza outcome when the first dough ball of a batch was formed into a pizza and cooked an hour before the last dough ball.
+
+Topping Prep
+
+ - 45-90 minutes before the dough is finished proofing, set up your toppings and the area where you will be stretching and "decorating" your pizza. My preferred pizza sauce is NYTimes Classic Marinara plus 6 ounces of tomato paste (sometimes I skip the paste). I like to make it ahead of time, and simply pull it out of the refrigerator to warm up a bit when I'm setting up the toppings.
+
+
+
+Sourdough Naan Flatbread
+https://breadtopia.com/sourdough-naan-flatbread/
+Ingredients
+
+ - 275g organic all purpose flour (2 heaping cups) I often substitute in a portion of whole grain flour.
+ - 200g sourdough starter (2/3 cup stirred down)
+ - 125g milk (~1/2 cup) Add more or less milk to accommodate different yogurt styles.
+ - 75g yogurt (1/4 cup)
+ - 5g salt (1 tsp)
+ - Flour for your countertop
+ - Oil or butter for your rolling pin
+ - Optional: Minced garlic and cilantro or other herbs to add to the dough before rolling it flat, or to combine with melted butter and brush on the flatbreads after they are cooked.
+
+Instructions
+
+ - Mix all of the ingredients in a bowl and then hand-knead for a few minutes. Add extra flour if the dough is too sticky or more milk if it's too dry.
+ - Cover the dough and let rise by 70-100%. This can take several days in the refrigerator or 4-8 hours at room temperature (or more), depending on the temperature and starter ripeness.
+ - Scrape the dough onto a floured countertop, de-gas and divide it in eight pieces. I cut the dough like it is a pie. This is a good time to add minced garlic, chives or herbs if you want. Keep the pieces small, though, to not break the dough when you roll it flat.
+ - Roll the triangles into eight balls, keeping track of which ball you made first so this can be the dough you fry first. I no longer do a final proof, finding that the bread is more bubbly this way. You simply need about 10 minutes between making the first ball and trying to roll it flat for the gluten to relax again.
+ - On your stovetop, preheat a 10-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via trial and error.
+ - Roll out your first ball to a little less than 1/4 inch thick . I very lightly flour my counter and very lightly oil my rolling pin.
+ - Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under. You're aiming for brown spots, so adjust your heat accordingly.
+ - Place the cooked naans on a rack to cool. You should have time to roll one dough while frying another. When all the naans are cooked and cool, cover or wrap them so they don’t dry out. You can also brush them with melted garlic-and-herb butter while they're warm if you want.
+ - You can freeze and reheat the naans in the toaster.
+