* Exported from MasterCook *
Bread, Sourdough Pizza Crust
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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1 cup sourdough starter -- unfed (straight from the fridge)
1/2 cup hot tap water
2 1/2 cups Unbleached All-Purpose Flour -- King Arthur
1 teaspoon salt
1/2 teaspoon instant yeast
4 teaspoons Pizza Dough Flavor -- optional but delicious
Sourdough pizza crust? Well, why not? For one thing, this crust can
go from quite sour to "can't even tell it's sourdough," depending on
how recently you've fed your starter. And even if you want very
little (or no) tang, the vigor of the starter enhances the pizza
dough's rise. Even the merest hint of tang comes across as rich
flavor, which marries beautifully with the usual pizza toppings of
tomato, cheese, veggies, and meat.
1) Stir any liquid into the sourdough starter, and spoon 1 cup
starter into a mixing bowl.
2) Add the hot water, flour, salt, yeast, and Pizza Dough Flavor. Mix
to combine, then knead till smooth and slightly sticky, about 7
minutes at medium speed using a stand mixer with dough hook. Place
the kneaded dough in a lightly greased container, and allow it to
rise till it's just about doubled in bulk. This might take 2 to 4
hours; it might take more. A lot depends on how vigorous your starter
is. For a faster rise, place the dough somewhere warm (or increase
the yeast). To slow it down, put it somewhere cool.
3) For two thinner-crust pizzas, divide the dough in half, shaping
each half into a flattened disk. Drizzle two 12" round pizza pans
with olive oil, tilting the pans to coat the bottom. Place half the
dough in each pan. Cover, and let rest for 15 minutes. Gently press
the dough towards the edges of the pans; when it starts to shrink
back, cover it, and let it rest again, for about 15 minutes. Finish
pressing the dough to the edges of the pans.
4) For a thicker-crust pizza, drizzle olive oil into a jelly roll pan
(10" x 15") or half-sheet pan (18" x 13"), or similar sized pan; or a
14" round pizza pan, tilting the pan to coat with the oil. Shape the
dough into a flattened disk or oval. Place it in the pan, cover it,
and let it rest for 15 minutes. Push the dough towards the edges of
the pan; when it starts to fight back, cover it and let it rest for
15 minutes. Finish pushing it to the edges of the pan.
5) Cover the pan, and let the dough rise till it's as thick as you
like. For thin-crust pizza made from fairly fresh starter, this may
only be an hour or so. For thick-crust, using an old, little-used
starter, this may take most of the day. There are no hard-and-fast
rules here; it all depends on the vigor of your starter, and how you
like your crust. Once you make it a couple of times, you'll figure
out what time frame works for you.
6) Towards the end of the rising time, preheat your oven to 450F.
7) For a thicker crust, pre-bake the crust for about 8 minutes before
topping. Top, then bake till toppings are hot and cheese is melted
and bubbly, about 10 minutes. For thin crusts, bake for 4 to 5
minutes, then top and bake for an additional 8 to 10 minutes, or till
toppings are as done as you like.
8) Remove from the oven, and loosen the edges of the pizza with a
table knife or heatproof spatula. Carefully lift it onto a cooling
rack; you can serve it right from the pan, if desired, but a cooling
rack helps keep its bottom crisp. Serve hot.
Yield: one 14" round, or rectangular thick-crust pizza; or two 12"
round thin-crust pizzas.
Be aware of some sourdough dynamics here. The less-used your starter,
the more liquid on top, the more sour it's likely to be; using a
starter that hasn't been fed for weeks will yield a pizza crust that
rises slowly, and tastes quite tangy. This type of crust is handy
when you want to make dough in the morning, and have pizza ready for
dinner. On the other hand, a starter that's fed regularly will yield
a less-sour crust, one that will rise much more quickly. This is a
great "weekend" crust, as you can shape it at 8 a.m., and have pizza for lunch.
Source:
"kingarthurflour.com"
S(Internet address):
"http://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe";
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Per Serving (excluding unknown items): 95 Calories; trace Fat (2.5%
calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat.