Totally new to pizza making (the last few years of making 'recipe book pizza' have been erased from my memory
I created a sourdough starter a couple of months back, really to start making sourdough loaves. Since being sidetracked with a few articles on people making pizzas with sourdough, I've utterly put the bread to one side (still intend to start, but until I get this bee out of my bonnet with pizza dough...it will have to wait).
It took about a week and a half to get the started 'breathing', but it's been fine since then. It's now kept in the fridge and I tend to feed it once a week (when I'm making dough). If I feed it in the morning (the 50-50 feed) it should double by the evening (room temps still low at the moment) - if not, I tend to place it on top of the oven (low oven) just to get it double sized a little quicker.
The smell is great (alcoholic sour) by the way.
What I tend to do when using it in the dough, is stir the doubled starter which kind of 'pushes' it back down to half size again - might this cause issues with rising in the dough?
I use 1.3% in my dough recipe and have recently lowered the hydration to 60%. However, I'm having issues with the dough totally sinking in containers when fermenting (and this is after a decent stretch and fold routine and, when balling, getting a nice tight dough ball.
The containers are lightly oiled, but I'm still having to scrape and slowly pour the dough out to shape. The texture is akin to loose skin. Not being experienced in pizza making, I'd say the dough was definitely over extensible. Any 'knuckle' stretching would probably tear the dough, and it get very thin, very quickly.
I've read a few threads on there, but I can't quite determine whether my starter (even at 1.3%) would somehow breakdown the gluten structure?
Is it worth experimenting with my starter and adding a lot more than I currently do (lowering the hydration to compensate)?
I've used fresh yeast in the past, and the dough (in the fridge) was nothing like this (although this dough is much stretchier and far tastier).
I've added a few pics (apologies if you've already seen them on my other threads) and here's my current recipe:
Flour (12.6 - 12% depending) 100%
Water (tried both cold and luke warm) 60%
Short mix, stand for 10 mins than a few stretch and folds with 10 min intervals until the dough is 'silk like'.
Although I will try IDY in a few batches, I really want to successfully use my starter all the time (I've always got it for a start, plus we all like the flavour of the dough...though to reiterate, that might be the two-three day ferments).
You can see in the balled dough ferment pictures (day two - first day bulk ferment) that the dough has already started to 'blow bubbles' which I wanted to avoid.