I was admiring Mike's emergency crust http://www.pizzamaking.com/forum/index.php/topic,24197.0.html,
and I wondered what would happen if one used a pretty nice portion of sourdough culture in his dough to create some flavor. So, here is what I did:
My goal was to make two 10 ounce dough balls using 40% by weight of my Ischia culture. My culture was used two days ago, and so I simply took 8 ounces from my container. I kinda assumed that my culture was about 120% hydration. I then did the calculations to make a dough with the following characteristics:
flour 100% (flour adjusted to account for flour in culture)
water 60 (water adjusted to account for water in culture)
I put all the ingredients in my bowl, (the water was very warm), mixed it 1 minute with my paddle attachment......did a quick stretch and fold, and let set for 30 minutes.....did another stretch and fold, and let it set for 30 minutes....did another stretch and fold and let it set for 30 minutes. I then scaled and balled my dough and let it set for 80 minutes. Made a pizza and baked at about 600 degrees...this one baked 3 minutes 50 seconds....half of it was absolutely gorgeous, the other half was starting to blacken.
This was a pretty darned good pizza....no doubt about it, the addition of the sourdough culture gave it a ton of flavor, the texture was good, it was crispy on the bottom and oh so soft in the middle. This pizza is stretched to just under 12 inches and weighs 10 ounces. The dough was very strong. The only thing that probably would have improved it, was to let the dough ball sit maybe an hour longer....but I was trying to match Mike's time on his emergency dough.
I don't think I will call this an emergency dough....this is just another way to make great eats in a short time!