Is sourdough a good choice for pizza?

[DoouBall]

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.

[Yael]

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 

[DoouBall]

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 

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

[Ohiofem]

I’ve been using starter made with Ischia culture I bought about six years ago from Sourdough International. It’s 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 don’t 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 wouldn’t describe the taste as sour. It’s almost sweet in an earthy way.

[mac_whiskers]

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.

[TXCraig1]

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. 

[Elchimi]

I’ve 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, it’s less sour, has a yeasty sweet smell, ans has lots of power 

[DoouBall]

I’ve 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, it’s 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?

[Elchimi]

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 it’s 45% my KA has a hard time to knead everything together

[tinksquared]

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!

[jose9989]

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?