SOURDOUGH PIZZA CRUST DOUGH
Great sourdough pizza dough to top with your favorites.
Provided by tamaraarlene
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 47m
Yield 4
Number Of Ingredients 4
Steps:
- Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.
- Bake in the preheated oven until pale golden, about 7 minutes.
Nutrition Facts : Calories 335 calories, Carbohydrate 61.9 g, Cholesterol 0.5 mg, Fat 4.4 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 0.6 g, Sodium 603.9 mg, Sugar 2.2 g
PIZZA DOUGH WITH SOURDOUGH STARTER
Peter Reinhart, author of "Artisan Breads Every Day" and "American Pie," said a 24-hour wait will improve any dough: take your favorite recipe, let it sit overnight, then enjoy the upgrade. Mr. Reinhart recommends letting the dough rise at room temperature for three hours, then refrigerating it.
Provided by Oliver Strand
Categories quick, project
Time P1DT20m
Yield Dough for 4 12-inch pizzas or 5 9-inch pizzas
Number Of Ingredients 5
Steps:
- Using your fingers, break the starter dough into 1-inch pieces in a bowl and mix with 1 cup room temperature water until soupy and chunky. In the bowl of a stand mixer, combine the flours and salt, then add the starter and water. Mix with a wooden spoon until the dough begins to bind, then let rest for 5 minutes. Using the dough hook, knead on the mixer's second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and becomes a smooth ball. Lift dough hook, scraping off any excess dough. Settle a sheet of plastic wrap on the dough, and let rest for 3 to 4 hours.
- Cut dough into 4 8-ounce pieces. (For smaller pizzas, divide into 5 6-ounce pieces.) Turn each piece out on a floured surface, folding and kneading three or four times until it becomes a smooth ball. Place each piece in a plastic bin large enough to allow it to double in size, let a sheet of plastic wrap settle on the dough, and cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 1 gram, Carbohydrate 102 grams, Fat 2 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 354 milligrams, Sugar 3 grams, TransFat 0 grams
SOURDOUGH PIZZA CRUST
This was one of the better pizza crusts I have tried at home. The sourdough in this is used more for flavor than the rise.
Provided by PalatablePastime
Categories Sourdough Breads
Time 42m
Yield 1 large pizza crust, 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500°F.
- Mix starter, 1 tbsp olive oil, salt, and flour together in a mixing bowl until it blends and forms a ball (add more or less flour to adjust consistency; if you get it too dry just add a little more starter).
- Allow dough to rest for about 30 minutes (don't look for it to rise, just to get the dough where it is easier to roll).
- Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan, turning the dough as you roll (if you want a more even circle).
- Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes, then remove from oven.
- Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with remaining olive oil (as needed), using a pastry brush (this helps keep soggy moisture out of the crust as it bakes).
- Top as desired and cook until browned and cheese is melted.
- If you use certain vegetables as a topping (onions are the first thing that comes to mind) you might want to cook those about halfway before topping the pizza with them (or they will be too crunchy).
Nutrition Facts : Calories 386.6, Fat 18.6, SaturatedFat 2.6, Sodium 776.8, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 6.5
CHEWY SOURDOUGH PIZZA CRUST
Sourdough pizza is different. The crust will blow your mind. Don't try it unless you're prepared for addiction. It's best to use a fast-rising culture to produce just the right amount of leavening in quick order. This recipe is from "World Sourdoughs From Antiquity" by Ed Wood.
Provided by Donna M.
Categories Sourdough Breads
Time 1h55m
Yield 4 12inch pizzas
Number Of Ingredients 6
Steps:
- Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
- Select dough cycle and start.
- Divide the dough into 4 equal portions and form into balls.
- With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
- Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
- Proof, covered, for about 45 minutes at 85 degrees F.
- Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
- Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
- Bake for 20 to 25 minutes, or until crust is brown.
- Remove from oven with bakers peel.
- NOTE: It takes practice to transfer the pizza to the stone.
- As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.
Nutrition Facts : Calories 401.4, Fat 7.7, SaturatedFat 1, Sodium 584.1, Carbohydrate 71.5, Fiber 2.5, Sugar 0.2, Protein 9.7
SOURDOUGH PIZZA DOUGH
This is a varsity-level take on the classic pizza dough recipe from Roberta's in Brooklyn, using sourdough starter to help the dough rise - and give it great taste. If you feed your starter regularly, you can use it in this recipe right out of the crock in which you store it. But if not, give the starter a feed of flour and water a few hours before you mix up the dough. (If you need to start a starter, add a week or so to the process.) "It's a little more complicated" than a regular dough, said Anthony Falco, who runs the pizza operations at Roberta's, "but, oh boy, the end result is worth it."
Provided by Sam Sifton
Categories breads, pizza and calzones, main course
Time P1DT30m
Yield 3 pizzas
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine the flour and salt.
- In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water, the instant dry yeast and the olive oil, then stir the sourdough starter into it and pour it into the bowl with the flour mixture. Knead with your hands until well combined, about 4 minutes, then let mixture rest for 15 minutes.
- Knead rested dough for 3 to 4 minutes. Cut into 3 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with a dampened cloth and let rest and rise for 8 to 24 hours in the refrigerator. (Remove from refrigerator 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 4 grams, Carbohydrate 109 grams, Fat 6 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
SOURDOUGH PIZZA CRUST
Yummy pizza with a sourdough kick!
Provided by Lindsey
Categories Bread Pizza Dough and Crust Recipes
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Combine sourdough starter, flour, and salt in a bowl. Knead into a soft dough. Let rest for 30 minutes.
- Form the dough into a circle of your desired thickness and size. Place on a circular oven-safe pan.
- Bake in the preheated oven until dough looks dry, about 5 minutes. Brush all over with olive oil.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 61.9 g, Cholesterol 0.5 mg, Fat 7.8 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 604 mg, Sugar 2.2 g
SOURDOUGH PIZZA
Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Treat
Time 2h
Yield Makes 6 pizzas
Number Of Ingredients 7
Steps:
- Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
- Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
- To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
- Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.
Nutrition Facts : Calories 502 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.3 milligram of sodium
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