How do you prep the frozen sourdough dough balls to use them in the final dough formulation? And what method are you using to bake the pizzas?
Hi all...and thanks....I make a preferment the night before by taking one (or 2 if I'm feeling really ballsy) of the sourdough balls and 100 grams of water combined with 125 grams of flour. Stir it up and let this sit at room temp overnight and then use it in your regular pizza recipe. Of course it's best to allow the sourdough ball to thaw first, takes about 15 minutes.
For this pizza I used:
100 gm water
1 sourdough ball
125 gm GM unbleached all purpose flour
Dough: 65% Hydration
Preferment from above
550 gm GM unbleached all purpose flour
75 gm Hodgsons mills whole wheat graham flour
388 gm water
15 gm salt (2%)
I cooked these pizzas in my indoor electric oven on a 13" OSO pizza stone about 5" from the top element. My oven only has a top element but it also has a convection fan. The hottest setting is 250 C which is about 475 F but I first let the oven heat up normally and then leave the oven door cracked open to keep the oven heating. When the stone gets to 530 F I make pizza. These pizzas took about 4-5 minutes to cook and I had to let the stone reheat for about 6 minutes between pizzas. Otherwise the bottom won't brown well.
I normally would have cooked them on my gas fired Weber kettle grill (Little Black Egg http://www.pizzamaking.com/forum/index.php/topic,4753.0.html
) but the weather was bad so I went with the indoor oven. The LBE gets a lot hotter and I normally let it heat the stone to 650 F before making pizza and it can take pizza in rapid fire succession with no breaks between pizzas.
This recipe makes great no boil "beagles" with a damp, cave-like cool interior. Super for sandwiches! (I call them beagles instead of bagels because they're so dog
Here's a shot of a mini loaf of bread made with the same dough. I bogarted the whole loaf with the help of some cream cheese and apricot preserves!
The devil made me do it!