Sourdough Pizza 2.0 - The perfect home pizza
Beginner's Handbook for Cheese Makers
My first book is out! ✨
I have written the guide that I wish I had got it at the start. 112 pages of useful experience, tried-and-tested recipes and tricks to avoid common mistakes. First edition of the book arrived at from the printing press. As this is a limited, private edition, the first run will sell out quickly.
Ingredients
- 350 g Dallagiovanna laNapoletana 2.0 (or high protein, W300+ strength 00-pizza flour)
- 230-240 g Water (That's about 68% hydration - the dough will be soft, but good flour will hold!)
- 50 g active leaven
- 10 g salt
- 1 tablespoon olive oil
Instructions
1. Car leasing: Soaking of flour grains
Mix the flour and 90% of water in a bowl until just combined. Cover and let rest for 45-60 minutes.
During this time, the flour will be completely absorbed, so that the kneading will be much easier and faster.
2. Putting up:
Add the sourdough starter to the dough and start kneading (with the machine on low speed). When the dough is smooth, add the remaining water and salt a little at a time. At the very end, drizzle in the oil. Knead until the dough is completely separated from the sides of the bowl and the surface is shiny and elastic. Place the dough in a greased bowl and leave to rest for 1 hour.3. Folding and maturing:
every 30 minutes fold over with petal fold (grab the edge, pull up and fold in half), total 3 times. Why is it important? Folding allows air to enter the dough and further strengthens the structure of the slider without destroying it.4. Cold access:
After the last fold, divide the dough into two equal parts and form them into tight dumplings. Place them separately in a greased, covered tin and refrigerate. 24-48 or even 72 hours.5. Forming and baking:
Before baking 3-4 hours take the dumplings out of the fridge. Roll them again on a floured surface, cover and leave to rise at room temperature. Preheat the oven with the pizza stone/crust to maximum (300°C). Stretch the dough by hand (pressing the air outwards from the inside), pack it with toppings and bake 6-7 minutes on the bottom-up baking programme until the edges are blistered and "mottled".✨ SourdoughFairy's secret tips for success:
A Kovász strength: Only work with a top-performing, active leaven! A kneading 6 to 8 hours before the sourdough starter and keep it warm (25°C). It is good when it has at least doubled in size and the texture is full of bubbles. I fed my sourdough as follows: 50 g sourdough + 100 g flour (also the high-protein flour used for pizza) + 80 g lukewarm filtered water. The Conditionality Rule: Less is more! Don't overcrowd the pizza, because too many toppings will make the dough soggy and it won't cook until crispy.The secret of baking: Preheat the pizza stone or steel for at least 45-60 minutes. Instead of using the oven's "air-mix" function, use "bottom-top" baking and place the rack on the top shelf, close to the heating element.Liszt is the soul: Forget plain BL55 flour! The long access during the baking process, a weak flour chevron "tires" and the dough falls apart. Here strong pizza flour (W300+) you need something that can take the strain and hold the gas like a balloon.
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