My first post on here, but I wanted to share my sourdough thin crust recipe with you. In fact, I even put together a very extensive video that goes along with the recipe, but pizzamaking.com won't let me post a link because I'm new
. If you'd like to check it out, it is the only "sourdough pizza" on vimeo.com. Go check it out. Anyways, enjoy and let me know what kind of results you get out of the recipe. Thanks!
Things to know before you begin:
* This recipe assumes you have an active sourdough culture.
* Prep time on the dough is at least one day.
* This recipe makes two pies.
* This recipe is only given in weights. Youíll need a scale that can measure grams.
* If any of this sounds a bit much, check out my simpler thin crust recipe here.
1. Make sure you have a sourdough starter going before starting this recipe. If you donít have one going yet, you can order one at sourdo.com or cultivate your own local sourdough culture.
2. Measure the following:
* Filtered Water - 220 grams
* Bread Flour - 336 grams
* Kosher or Sea Salt - 1.5 tsp
* Sourdough Yeast Culture -36 grams
* Instant Dry Yeast - 3/4 tsp
3. Pour everything except for about one quarter of the flour into your stand mixer.
4. Use the standard paddle attachment and mix on the slowest speed until your dough is evenly mixed. You should be aiming for the consistency of a thick batter. It shouldnít look like dough yet.
5. Cover the bowl and let the dough rest for 20 minutes. THIS IS IMPORTANT, DONíT SKIP THIS.
6. Put the dough hook onto your mixer and start kneading your mixture. After five minutes, bein to gradually add in the remaining flour. Aim to have all the flour in by about the eight minute mark or so. If you reach a point where the dough looks good but you still have more flour, just donít add it.
7. After about 8 minutes, click your stand mixer up to the next highest speed. Kneed until you see the dough forms a wet ball. Always err on the side of dough that is too wet. If the dough needs a bit more flour, put some in.
8. Cover the bowl and rest for 20 minutes. THIS IS IMPORTANT, DONíT SKIP IT.
9. Pour the dough out onto a lightly floured counter top, sprinkle the top of it lightly with flour, and use your hands to form it into a nice round ball. It should be wet enough so that it sags when you form your ball. If itís perk, your dough may be too dry.
10. Place the dough in a container, cover it with plastic wrap or a nicely fitting lid, and stow it away in your fridge for 1-6 days. The 3-4 day range is best, Iíd say.
11. Take the dough out about an hour to an hour and a half before you want to bake it.
12. Heat your oven to as hot as it will go.
12. Toss the dough and put a small amount of sauce on. I stick to one ladle full.
13. Top the pie with mozzarella and the toppings of your choice and slide it onto your super hot pizza stone, or if you are using a pan, just slide the pan onto a baking rack.
14. My over doesnít have a cleaning mode, so I top out around 500 degrees. My pizzas take about 5-7 minutes to bake. Keep an eye out on yours.
15. Pull it out and cool it on a wooden surface if you can. Wait about 3 minutes to cut into it. Serve.