Sourdough pizza crust
Go ahead and take a look at the original recipe over at King Arthur Flour. We had no idea what we were doing yesterday but it turned out really good. Crispy and crunchy even in the middle, great taste and super easy to work with. We followed the thicker crust directions.
1 c. sourdough starter, unfed (straight from the fridge)
1/2 c. hot tap water
2 1/2 c. AP Flour
1 tsp salt
1/2 tsp instant yeast
Put all ingredients into the stand mixer and knead until smooth and slightly sticky, about 7 minutes.
Place in a lightly greased bowl and cover.
Let sit until doubled either in a warm spot (2-4 hours) or overnight in the fridge.
Remove from bowl and and stretch crust on a lightly oiled jelly roll pan for a thicker crust or divide in half and make two 12 inch pizzas for a thinner crust.
Cover and let rise again until it gets to your desired thickness (ours rose on the counter for 3 hours and then I put it in the fridge to slow down a little).
For the jelly roll pan pizza, prebake the crust at 450 for 6 minutes, the add your toppings and bake for another 10 minutes or until the cheese is melted.
For the thinner crust version, prebake for 4-5 minutes, add your toppings and then for another 8-10.
Word of note, if your starter is nice and lively (you use it and feed it often) rising times will be on the shorter side. If you don't use it often, it might take the whole rising time listed.
We made the jelly roll pan version this time, I was crunched for time and had to get it rolled out very quickly. A jelly roll pan seemed easiest to me. The crust was great albeit a little thick. Still super crunchy and tasty though, two thumbs up. Next time, we'll split the dough and make two pizzas and use the thinner crust baking times.
These would make really good breadsticks. Score the dough before baking and top with garlic butter and parmesan cheese.
Toddler review-
M ate two servings and the girls finished all their crusts (which they usually aren't a fan of).
And lastly, program note. I promise there will be a sourdough rules post by the end of the week. Mr. PB&C and I have been composing and rewriting it for a really long time now. I think we're about ready to post it.
12/19/11 Update-
This dough is pretty much fool proof. I didn't measure the flour correctly by fluffing it first, I had a small toddler 'helping me' so I wanted to close the container of flour as quickly as I could. The result was a dough that wasn't hydrated very well. I added some water and let it knead for 7 minutes more and it was a lumpy mess though finally sticky. I had way too much to do though so I threw it in a greased bowl to rise and hoped for the best. The dough had a little more spring than usual so the crusts were small but it still turned out great. Might want to up the salt next time though, it was kinda bland.
1 c. sourdough starter, unfed (straight from the fridge)
1/2 c. hot tap water
2 1/2 c. AP Flour
1 tsp salt
1/2 tsp instant yeast
Put all ingredients into the stand mixer and knead until smooth and slightly sticky, about 7 minutes.
Place in a lightly greased bowl and cover.
Let sit until doubled either in a warm spot (2-4 hours) or overnight in the fridge.
Remove from bowl and and stretch crust on a lightly oiled jelly roll pan for a thicker crust or divide in half and make two 12 inch pizzas for a thinner crust.
Cover and let rise again until it gets to your desired thickness (ours rose on the counter for 3 hours and then I put it in the fridge to slow down a little).
For the jelly roll pan pizza, prebake the crust at 450 for 6 minutes, the add your toppings and bake for another 10 minutes or until the cheese is melted.
For the thinner crust version, prebake for 4-5 minutes, add your toppings and then for another 8-10.
Word of note, if your starter is nice and lively (you use it and feed it often) rising times will be on the shorter side. If you don't use it often, it might take the whole rising time listed.
We made the jelly roll pan version this time, I was crunched for time and had to get it rolled out very quickly. A jelly roll pan seemed easiest to me. The crust was great albeit a little thick. Still super crunchy and tasty though, two thumbs up. Next time, we'll split the dough and make two pizzas and use the thinner crust baking times.
These would make really good breadsticks. Score the dough before baking and top with garlic butter and parmesan cheese.
Toddler review-
M ate two servings and the girls finished all their crusts (which they usually aren't a fan of).
And lastly, program note. I promise there will be a sourdough rules post by the end of the week. Mr. PB&C and I have been composing and rewriting it for a really long time now. I think we're about ready to post it.
12/19/11 Update-
This dough is pretty much fool proof. I didn't measure the flour correctly by fluffing it first, I had a small toddler 'helping me' so I wanted to close the container of flour as quickly as I could. The result was a dough that wasn't hydrated very well. I added some water and let it knead for 7 minutes more and it was a lumpy mess though finally sticky. I had way too much to do though so I threw it in a greased bowl to rise and hoped for the best. The dough had a little more spring than usual so the crusts were small but it still turned out great. Might want to up the salt next time though, it was kinda bland.
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