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[charbo]

I’ve added sourdough (Carl’s) to my dough recipe and am finally where I want to be in terms of crust flavor and texture.  The flavor is complex and slightly sour.  Very few would add a sweetener to this dough.  Compared to a baker’s yeast crust, the exterior seems thinner and crisper, while the crumb seems moister without being underdone.  The crumb has an open grain.  The crust is moderately chewy and somewhat foldable.  As for dough handling, there is usually a good balance of elasticity and extensibility; and little bench flour is needed.

Most sourdough pizza recipes use a straight mix and extended refrigeration.  This recipe with a levain allows a parallel room-temperature soaker.

The recipe uses hard spring whole wheat (home-milled).  If using a winter wheat, adjust hydration down.  For the refined flour portion, I’ve been using Stone Buhr Bread Flour, which seems stronger than General Mills Better-for-Bread.

The Soaker:
   191 g whole wheat flour (or about 1.5 cup)
   165 g room-temp water (or about 5.5 fl oz)
   .5 tsp salt
The Levain:
   173 g whole wheat flour (or about 1.375 cup)
   120 g room-temp water (or about 4 fl oz)      
    33 g active WW starter at about 85% hydration
Final Dough Complement:
   96 g refined bread flour (or .75 cup)
   85 g room temp water (or about 3 fl oz)
   .25 tsp instant dry yeast (or more for a fast rise)
   1 tbs oil
   .625 tsp salt
   .25 tsp Ball Fruit-Fresh Produce Protector (part ascorbic acid)
Total Ingredients:
   382 g whole wheat flour   80%
   96 g refined bread flour    20%
   385 g water       80.5%
   1.125 tsp salt       1.3%
   .25 tsp yeast                  .2%
   .25 tsp Fruit-Fresh                    .2%
   1 tbs oil              2.9%

Procedure:

   Day 1:  Mix the soaker (not forgetting salt) and leave at room temp 12-24 hours.   Break the starter up in the water and incorporate the flour.  After 5 minutes, knead briefly.  Cover and leave at room temp until doubled (very roughly 6 hours) or longer for sourer flavor.  Then knead briefly and refrigerate overnight.

   Day 2:  Allow a 2-hr warm-up for levain.  Squeeze soaker and levain together with wet hands, then tear into approx 1-oz pieces.  Add remaining water and mix until pieces start to disintegrate.  Add baker’s yeast for a consistent rise and mix.  Sequentially add the remaining salt, Fruit-Fresh, and oil, mixing well.    Incorporate the refined flour by mixing and kneading.  Cover on counter for a half hour, and then execute a stretch-and-fold.  Refrigerate for several hours.  Divide if desired.  After warming for 1.5-2.0 hours, execute second stretch-and-fold.  After another 1.5 hours, de-gas and form a round.  Let rise another 2 hours, then shape, top, and bake.