INFO
This one comes almost straight from Chefsteps, the Sourdough levain is a customization. It is the ultimate pizza dough
Details
Ingredients
- 415 g Bread Flour or All Purpose Flour
- 9 g Salt
- 270 g of Water (18°C/ 65°F
- Either: 115 g of Sourdough Levain or 1.5 g of cake yeast of 1 g of dry yeast
- Olive Oil as needed
Method
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In the mixer bowl, mix the flour and salt using a wooden spoon
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If using yeast, combine the water and the yeast
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Add the water/yeast combination to the flour
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Mix using the wooden spoon to get a shaggy mass
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Mix for 7.5 minutes in a stand mixer
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Take the dough out, form a ball (use flour as needed)
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Place the ball in a covered container
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Wait 5 to 8 hours
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Using a scale divide the dough in 3 230/250 g portion, form a ball
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Rub each ball with oil, this prevent the dough to dry out
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Place into a container, then in the fridge for 10-30 mn uncovered
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Cover the dough with an air tight container, let it rest overnight (a few hours also works)
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Pre-heat your oven as warm as it can go
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30 mn before using, take the dough out, let it relax to room temperature
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Flour your work surface, pummel gently the dough into a circle using your fist (knuckles), then place the dough on your fists (2 of them 😊 ) then stretch the dough to about 35-40 cm
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Prep your pizzaphoto
Quick View
| Traditional | |
|---|---|
| Serve | 1 |
| Preparation Time | 10 mn + 5 h + 30 mn + Overnight + 30 mn |
| Cooking Time | 5 mn |
| Temperature | 500 °C or more |
| Authors | Pascal Crausaz/ChefSteps Source: https://www.chefsteps.com/activities/life-changing-pizza-dough-with-joe-heffernan-of-seattle-s-independent-pizzeria |
| Special |
