Sourdough Pizza Recipe Jamie Oliver

Easy Sourdough Pizza Recipe An Italian in my Kitchen

WebApr 13, 2020 · Place the dough in a lightly oiled bowl, cover it and let it rise for about 3-4 hours. Until the dough has doubled in bulk. Punch the …

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1. In the stand up mixer add the starter, water, oil and salt, mix with the flat spatula, then add 2 3/4 cups flour (the rest will be added if needed), start to knead with the dough hook for 7 minutes. If the dough is still wet when the kneading is almost done, then with a spatula bring the dough together and if necessary add the remaining flour (1/4 cup / 30 grams) one tablespoon at a time and continue kneading. It should be a soft slightly sticky dough. Move the dough to a lightly floured flat surface and knead into a ball. Place in a lightly oiled bowl, turning to coat the dough, cover with plastic wrap and let rise in a warm, draft free area for 3-4 hours.
2. Remove the dough to a lightly floured flat surface and punch it down 4-5 times. Place the dough on a cookie sheet or pizza pan cover with a clean tea towel and let rest for 20 minutes.
3. Pre-heat oven to 425F (220C). If using a pizza stone then place in oven to pre-heat.
4. Then form the dough into desired shape, or even two pizzas if you prefer thin crust pizza. Top with your favourite toppings (without the cheese) and bake for approximately 15-25 minutes or until done, add the cheese and bake for another 2-3 minutes. Enjoy!

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Simple Sourdough Pizza Crust: A StepbyStep Guide

WebMay 1, 2020 · Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes. Stretch and fold: after 30 minutes have passed, reach into …

Rating: 4.9/5(326)
1. Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated. Transfer to a straight-sided vessel (if you have one.) Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes.
2. after 30 minutes have passed, reach into the vessel and pull the dough up and into the center. Turn the vessel quarter turns and continue this pulling 8 to 10 times. See video for guidance. Let the dough rest for another 30 minutes; then repeat the stretching and folding. If possible, repeat this cycle twice more for a total of 4 stretch and folds. By the 4th cycle, you will notice a huge difference in the texture of the dough: it will be smoother, stronger, and more elastic.
3. Cover vessel with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen; see notes above) or until the dough has roughly doubled in volume. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you’ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel my dough is even stronger in the end.) Note: Do not use your oven with the light on for the bulk fermentation — it is too warm for the dough. When determining when the bulk fermentation is done, it is best to rely on visual cues (doubling in volume) as opposed to time. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
4. Turn the dough out onto a work surface and shape into a rough ball, using as much flour as needed — the dough will be sticky. Using a bench scraper, divide the dough into 4 equal portions. Sprinkle portions with flour. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. Transfer each round of dough to a plastic quart container, cover, and store in fridge for at least 6 hours or up to 3 days or transfer to the freezer (see notes in post about thawing).

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