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Author Topic: Is sourdough a good choice for pizza?  (Read 5600 times)

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Offline DoouBall

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Re: Is sourdough a good choice for pizza?
« Reply #40 on: February 21, 2021, 08:06:43 PM »
I just had a look at my old thread and re-read your previous messages and was curious about this last one, did you already try it?

Yes, I did try it and reported my results here:

https://www.pizzamaking.com/forum/index.php?topic=58510.msg632580;topicseen#msg632580

At the time I wrote that post, I believed that the sourdough biga was responsible for more chewiness than I liked. However, I now believe that the hybrid biga just wasn't fermented enough - I think you really need at least 18 hours to fully mature a biga based on a w340 flour-like Nuvola Super. That said, the puff was spectacular.
Alex

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Offline Yael

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Re: Is sourdough a good choice for pizza?
« Reply #41 on: February 22, 2021, 12:34:51 AM »
Yes, I did try it and reported my results here:

https://www.pizzamaking.com/forum/index.php?topic=58510.msg632580;topicseen#msg632580

At the time I wrote that post, I believed that the sourdough biga was responsible for more chewiness than I liked. However, I now believe that the hybrid biga just wasn't fermented enough - I think you really need at least 18 hours to fully mature a biga based on a w340 flour-like Nuvola Super. That said, the puff was spectacular.

Thanks Alex! Every time I see your thread on biga I think "I should make more biga tests" but then I always find some other things to try and I postpone  :-D
ďLearn the rules like a pro so you can break them like an artistĒ - Pablo Picasso

Offline DoouBall

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Re: Is sourdough a good choice for pizza?
« Reply #42 on: February 22, 2021, 01:44:32 AM »
Thanks Alex! Every time I see your thread on biga I think "I should make more biga tests" but then I always find some other things to try and I postpone  :-D

That's the fun thing about pizza - doesn't seem that we'll ever run out of new things to try.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline Ohiofem

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Re: Is sourdough a good choice for pizza?
« Reply #43 on: March 12, 2021, 04:40:33 PM »
Iíve been using starter made with Ischia culture I bought about six years ago from Sourdough International. Itís been very lively since I got it. I feed it with King Arthur Bread flour each time I use it, which is usually once a week. I make one pizza and one batard from it each time. I donít measure much any more since it has been working so well. For both, I mix about 100 g of starter into very wet dough in my KA standing mixer for 5-7 minutes and then bulk rise it at room temperature for two hours. I mix in a little EVO because I like the taste. Then I ball it and refrigerate it for 2-3 days before baking at 500F in my home oven. It rises so vigorously in the refrigerator that 400 grams of this dough can fill a two quart container in that time. I love the pizza I make with it. I wouldnít describe the taste as sour. Itís almost sweet in an earthy way.

Offline mac_whiskers

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Re: Is sourdough a good choice for pizza?
« Reply #44 on: March 13, 2021, 12:35:09 PM »
it helps to have an idea of what characteristics you are trying to achieve by switching to a naturally leavened dough. If you want some sd flavour but want a lighter more tender crumb there is no shame in using sourdough starter and a tiny bit of dry yeast combined or multiple pre ferments.

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Offline TXCraig1

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Re: Is sourdough a good choice for pizza?
« Reply #45 on: March 13, 2021, 05:14:30 PM »
If you want some sd flavour but want a lighter more tender crumb there is no shame in using sourdough starter and a tiny bit of dry yeast combined or multiple pre ferments.

A light and tender crumb with SD does not require dry yeast nor a preferment. 
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Elchimi

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Re: Is sourdough a good choice for pizza?
« Reply #46 on: March 13, 2021, 07:22:44 PM »
Iíve used a Lievito Madre (firm sourdough) for some time and for me to make pizza with it is easier than making it with liquid sourdough starter, itís less sour, has a yeasty sweet smell, ans has lots of power 

Offline DoouBall

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Re: Is sourdough a good choice for pizza?
« Reply #47 on: March 16, 2021, 10:03:46 PM »
Iíve used a Lievito Madre (firm sourdough) for some time and for me to make pizza with it is easier than making it with liquid sourdough starter, itís less sour, has a yeasty sweet smell, ans has lots of power

I like a stiff sourdough as well. What hydration do you keep yours at?
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline Elchimi

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Re: Is sourdough a good choice for pizza?
« Reply #48 on: March 16, 2021, 10:28:03 PM »
I like a stiff sourdough as well. What hydration do you keep yours at?
Usually I use 50% and feed it twice a day with 2:2:1 parts
When I know I wanna use it sometimes I go up with hydration to 60% that I can easily mix it in. If itís 45% my KA has a hard time to knead everything together

Offline tinksquared

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Re: Is sourdough a good choice for pizza?
« Reply #49 on: April 05, 2021, 08:38:15 AM »
I'm new here, but sourdough pizza crust is all I ever make.  I've had a beautiful 100% hydration rye (I mill it myself) starter going for close to 15 years now.  I use 50g's of starter for 500g's of flour, and bulk proof it overnight on the counter before balling it and refrigerating it until ready to use.

It makes the best crusts!

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Offline jose9989

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Re: Is sourdough a good choice for pizza?
« Reply #50 on: September 24, 2021, 10:59:25 PM »
I'm new here, but sourdough pizza crust is all I ever make.  I've had a beautiful 100% hydration rye (I mill it myself) starter going for close to 15 years now.  I use 50g's of starter for 500g's of flour, and bulk proof it overnight on the counter before balling it and refrigerating it until ready to use.

It makes the best crusts!

How much of a volume increase do you go for your bulk?

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