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 …

Rating: 5/5(13)

Preview

See Also:

Show details

The Simplest Sourdough Pizza Crust (That’s Perfectly …

WebOct 1, 2020 · Coat the dough lightly all over with flour as well. With your hands, gently flatten and stretch the dough into a thin circle about 10 …

Rating: 4.8/5(187)

Preview

See Also: Pizza Recipes, Sourdough RecipesShow details

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).

Preview

See Also: Pizza Recipes, Sourdough RecipesShow details

5Ingredient Sourdough Pizza Dough Recipe (step by …

WebApr 12, 2024 · In a large mixing bowl for 4 pizzas (or a medium bowl for 2), add the starter, water and olive oil. Mix with a fork, then add the flour and …

Rating: 5/5(22)
1. In a large mixing bowl for 4 pizzas (or a medium bowl for 2), add the starter, water and olive oil. Mix with a fork, then add the flour and salt. Mix with a fork until a shaggy dough forms. The dough will seem dry. Switch to kneading with your hand, using your fingers like claws and by folding the dough to knead until there are no dry bits left. The dough will feel stiff and sticky at this point
2. Once the initial rest is done, fold the dough. This simply means to take a portion of your dough, while still in the bowl, gently stretch it and press it down towards the center of the dough. Repeat this process until you work all the way around the dough. Notice how the dough changes from when you first kneaded it. It should be softer, not as messy and more playable, although still sticky. TIP: Moisten your fingers with water before handling the dough - it won't stick as much.At this point you can leave the dough to bulk ferment at room temperature OR you can do up to two more folds over the next hour at 30 minute intervals. Performing folds builds strength and structure and improves the overall quality of your dough. Do whatever fits your schedule. You'll still have a fabulous pizza either way!
3. Cover the bowl with two damp tea towels (doubling up keeps the dough from drying out). Rest the dough at room temperature until it doubles in size, is jiggly and no longer looks dense. At 70F (21C), this will take anywhere from 8-10 hours. In my cooler kitchen, 65-68F (18-20C), it takes upwards of 12-14 hours to double in size. Use this time and temperature as a guide and not a determining factor for when the dough is ready. It's ready when it's ready.
4. Once the dough has doubled in size, it's time to shape the dough. Coax the dough out of the bowl and onto a floured surface. Divide the dough into equal pieces - four for four 11" pizzas or two for two 11" pizzas. Then shape each piece into a rough round by folding each side to the middle, then the top and bottom. Flip the dough over and allow it to rest for about 10 minutes (set a timer). This is a good time to prepare your proofing vessels. I like to use a 4 C (950mL) lidded glass bowl for this - one for each ball. It helps the dough hold it's shape and they're reusable. Zip top or reusable food storage bags can be used as well. Simply brush the vessel throughly with olive oil to prevent sticking. After the bench rest, shape the dough into dough balls. This video shows us one method - start at 1:10 minutes. Make sure the skin/surface is taught, then transfer the dough to it's proofing container seam side down. Put a lid on the container or seal the bag. Time to Freeze the Dough (opti

Preview

See Also: Pizza Recipes, Sourdough RecipesShow details