Sourdough Pizza Dough
This recipe uses sourdough starter primarily as a flavor enhancer rather than for leavening. It adds a subtle complexity without drawing attention to itself. However, if you prefer a more tart flavor you can omit the instant yeast and give the dough four hours of fermentation at room temperature before dividing it into dough balls and refrigerating.
Recipe information
Yield
makes 5 individual pizzas
Ingredients
Sourdough starter
Dough
Crushed tomato sauce
Herb oil
Spicy oil
Preparation
Step 1
To make the starter, combine all of the ingredients and stir to distribute the mother starter evenly; it should have the consistency of wet dough. Place the starter in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and let it ferment for 6 to 8 hours at room temperature. It will swell considerably and nearly double in size. It can be used immediately or held for up to 4 days in the refrigerator.
Step 2
To make the pizza dough, cut the starter into about 12 pieces. Pour the lukewarm water into a mixing bowl, add the starter, and use your hands to break up the starter and incorporate it with the water.
Step 3
Add the flour, salt, yeast, sugar, and olive oil. If using a mixer, use the paddle attachment and mix on the lowest speed for about 1 minute. If mixing by hand, use a large spoon and stir for about 1 minute, until well blended. The dough should be soft, coarse, and very tacky. Let the dough rest for 5 minutes to fully hydrate the flour.
Step 4
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 3 minutes, until the dough is smoother, soft, supple, and very tacky or slightly sticky.
Step 5
Follow the instructions on page 68 for shaping, topping, and baking.
Crushed tomato sauce
Step 6
In a bowl, stir together all the ingredients, starting with 1/2 teaspoon salt and adding more to taste. Store in a tightly covered container in the refrigerator for up to 1 week.
Herb oil
Step 7
In a bowl, whisk together all the ingredients. Let sit at room temperature for 2 hours before using.
Spicy oil
Step 8
In a saucepan, combine the olive oil, paprika, chile flakes, and garlic and bring to a boil over medium heat. Reduce the heat to low and simmer gently for 10 minutes. Remove from the heat and let cool for 30 minutes. Strain the oil into a jar, add the salt, and let cool completely. Cover and store in the refrigerator for up to 2 weeks.
