Pho3nix
The Legend
Step by Step guide?
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Step by Step guide?
I.am.Sam
Honorary Master
so who can make it for you ?
Pho3nix
The Legend
Long post...
I built up my sourdough starter about 6 months back using this method. It sounds daunting, but its pretty basic. I can be a bit slack with it since I don't bake all that often, so I generally just store it in the fridge, pull it out a couple of days before I plan on making dough, and feed it. Once its had a couple of feedings it will come back to life nicely. The longest I have left it in the fridge without feeding is about a month.
My dough recipe is (slightly adapted from Peter Reinhart's sourdough pizza dough recipe in American Pie):
150g sourdough mother starter
510g flour
11g salt
38g sugar
1/4 cup olive oil
200ml water
Mix all the ingredients and then knead for 4 - 5 minutes on low speed. Basically it needs to clear the bottom of the bowl. Then I will let it rest for 15 minutes, and go for another 2 - 3 minutes. It needs to pass what they call the windowpane test.
Then I let it ferment in bulk for around 4 hours or until it has doubled. After that I split it into 4 or 5 dough balls. I do it by weight, but you could probably eyeball it if you wanted to. I shape the dough by stretching it over itself and pinching the bottom. Hard to explain but theres a bunch of videos on youtube on how to do it. I then put a little oil on them and pop them into ziplock bag. I let these balls ferment for another 4 hours or I pop them in the fridge overnight if I am making for the next day. I always make a couple of extras and shove them in the freezer for a later use.
I have a pizza oven thing for my gas weber called a bakerstone. Its pretty neat, but a pizza stone is probably fine in the oven. I let the weber heat up on the hottest possible setting, removing the flavor bars and really letting it rip for about an hour. Then I stretch my dough balls. This article gives a good starting point, but if I am feeling adventurous I will toss the pizza. Sometimes it falls on the floor, mostly it doesn't. Then I put the stretched dough onto a peel floured with semolina and some corn starch and top it. My oven gets to around 350 - 380 degrees, so I can cook the pizzas in around 2 minutes.
In a nutshell, thats my process. Takes some work, but once you are in a regular routine of doing it, its not bad.
RogueTr00per
Honorary Master
Nice, I'll give them a try, only 2.3km from me
That's a Regina right?
I.am.Sam
Honorary Master
so i used my pizza stone the other day for some nacho chips and some sauce stained the stone
can this come off ?
or is it fine to use
can this come off ?
or is it fine to use
Just scrape it off.
I.am.Sam
Honorary Master
My pizza stone is stained like crazy, be it from cheese, or tomato sauce. It is however normal, and gives it character.
Just scrape it clean, then wash with water, never use soap as the stone is very absorbent.
I.am.Sam
Honorary Master
great thanks will try that ...and yeah never using soap
I.am.Sam
Honorary Master
so its normal and nothing to worry about
How do you guys get your bases so flat? Is there some trick? I always end up with a pizza-breadloaf hybrid
Raw they should be 2-3mm thick, they will expand with heat.
Finally found a pizza dough recipe I really like: Simple and straightforward and easy to make.
https://www.jamieoliver.com/recipes/member-recipes/recipe-detail/4539/
I don't have a pizza stone so I just use a flat baking tray and there was enough dough to make three large pizzas. This is the third or fourth recipe I've tried and by far the tastiest and the closest to what I imagined when I started learning to make my own pizzas. Didn't take photos but I will next time!
https://www.jamieoliver.com/recipes/member-recipes/recipe-detail/4539/
I don't have a pizza stone so I just use a flat baking tray and there was enough dough to make three large pizzas. This is the third or fourth recipe I've tried and by far the tastiest and the closest to what I imagined when I started learning to make my own pizzas. Didn't take photos but I will next time!
GoB
Expert Member
I use some terra cotta tiles in the oven. The tiles in the photo are used to get the pizza in.
I don't think my dough rises enough before baking - I have to flatten it with my finger tips to below 1mm...difficult to slide it in. Maybe it needs more than 90 mins?
I don't think my dough rises enough before baking - I have to flatten it with my finger tips to below 1mm...difficult to slide it in. Maybe it needs more than 90 mins?
GoB
Expert Member
****loads of flour since I don't have semolina yet... which tastes bad if too much gets stuck to the pizza.