Is there a technique people use for sour dough's ?

[mcgrane]

I am still new to pizza making, but i just made my second pizza from my sour-dough starter, and it was delicious  Lovely taste, and very crispy. I had the dough in the fridge for two days, and out of excitment/bordom id go to it every few hours and punch it down, just because my first attempt became very elasticy. One the 2nd morning i looked at it - it had nearly quadruplied in size  , so i tought it may be nessicary to punch it down again. Is this a normal thing to do with a sour dough ? Or should i have just left it as is untill it was ready to cook ? Basically i want to know is there a difference in how you would prepare a sour-dough pizza over a normal one. Im sorry if this kind of question has been asked a hundred times before, or if its in the facts somewhere, but id rather have some feedback then just searching it.
Thanks !

[patnx2]

I usually do not degas my dough. Just a guess but you may be using too much starter. But if it tastes good that's good too. Patrick

[mcgrane]

Ah ok, maybe so. I had been following the tutorial and recipe at http://slice.seriouseats.com/archives/2010/12/sourdough-starter-along-day-10.html
But i have read other peoples posts which seem to use less starter, maybe ill reduce it for the next time and see how it goes. Thanks

[TXCraig1]

Here is pretty much how I do it: http://www.pizzamaking.com/forum/index.php/topic,20479.msg202069.html#msg202069

I've tweaked a few things since writing this most of which I've noted in other places. Formulawise lately, I'm at 61.5%HR, 2.8% salt, and 1.7% starter, and I target a bit more rise than I did in the past.

I don't use the fridge for making dough, and I really don't have any input on that other than I believe it is a sub-optimal way to ferment sourdough-leavened dough. I don't understand why you would get so much rise in the refrigerator. As for punching down, re-balling, or any other handling of the dough. IMO, the more you handle the dough, the harder it is to open the dough ball, and the tougher the pizza gets. After the dough is kneaded, I believe you only want to touch it one more time before you make pizza, and that is when you ball it. Ideally, the dough is going to have at least 12 hours in balls to have time to relax before opening.

[mcgrane]

Thanks, great information in there - it'll take me awhile to read through it all. I'm guessing the expanding was due to excess started, by the looks of your's with 1.7% starter, and the recipe on the site using 40% ( if im right? - 10ounces flour, 4 ounces starter mix) And i only placed it in the fridge as thats what it said in the tutorial.. which id be glad not to do as it took up needed space for two days