DOUGH STARTER RECIPES
SOURDOUGH PIZZA DOUGH RECIPE - EASY — OONI USA
Master making sourdough pizza with this tried-and-tested method from Ooni Pizza Taste Tester Bryan Ford – a professional baker, pizza lover and Ooni user, and author of the baking blog Artisan Bryan (find him on Instagram as @artisanbryan). This recipe uses a combination of “00” and whole grain flours for pizza bases with good structure and depth of flavor.What is sourdough?Sourdough is a traditional method of making dough that uses a natural starter, or mother, to ferment any kind of dough, rather than using commercial, ready-made yeast that comes from a packet. It means the dough takes longer to prove and develop, and you get a great depth of flavor in your doughs. You can use the method for making anything from bread to pizza to croissants.Maintaining your sourdough starterNo matter what kind of dough you’re making – whether it’s for pizza or otherwise – a key part of prepping sourdough-based recipes is maintaining your sourdough starter.Keep your starter in a jar on your kitchen countertop, covered with a lid or a cloth with an elastic band wrapped around the opening. If you’re using your starter regularly to make dough, it’s best to feed it with water and flour every 1-2 days to keep it alive and active, so it’s ready to use anytime. To feed it, add equal parts flour (the same flour your starter is based on) and water to the starter and mix until fully incorporated. The starter will grow every time you do this, so each time you’ll need to remove a little bit of the starter before adding the fresh flour and water.If you need to leave your starter at home for a while or are unable to feed it for a period of time, seal it and place it in the fridge for up to 2 weeks. The cold temperature will make the starter go dormant, so it doesn’t need to be fed during that time. When you’re ready to use it again, continue feeding it every 1-2 days as normal.Making sourdough pizzaMakes 4 x 12” pizzas
Provided by Federica Scanavini
Total Time 33 hours 1 minutes
Prep Time 33 hours
Cook Time 1 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Note that you’ll need to start in advance, preparing this recipe by the morning of the day before you want to cook pizza. You’ll also need to have your active, mature sourdough starter ready to go – it’s mature when you’ve been feeding it regularly in the days leading up to starting this recipe.
- Build the levain mixTo make the levain mix, take a tall jar and combine the 50g of sourdough starter with the flour and water. Mix until fully incorporated. Cover and leave to sit at room temperature for 3-4 hours, or until doubled in size. A nice trick is to put a rubber band around the jar where the line of the levain is when you mix it, so you can check how much it’s growing and be sure that’s doubled.
- Build the final mixOnce the levain mix is ready, it’s time to make the final mix. In a large bowl, dissolve the salt into the water. Stir it until it’s completely dissolved. Add the 200 grams of levain mix, and stir until dissolved. Slowly add the flours, and mix together using your hands. The key is to incorporate the flour slowly so that the dough hydrates fully. Leave to rest on your kitchen countertop uncovered for 10 minutes before beginning the initial kneading.
- Knead the pizza doughOnce rested, dust your work surface with flour and begin to knead the dough. If kneading by hand, use the palm of your hand and push the dough in a forward motion to the point that it is almost tearing. Pull the dough back onto itself, rotate it, and push with your palm again. This will take around 10-15 minutes. Alternatively, you can also knead the dough using a stand mixer – mix the dough on low speed for 10-15 minutes, then at a higher speed for 5-10 minutes. The dough is finished kneading when it’s smooth, bouncy and its shape bounces back after pressing into the dough with your fingers – this means the gluten structure has developed and the dough is giving some resistance. You should be able to squeeze it and pull it without any tearing.On your work surface, tighten up the dough by tucking the edge of your hand under the dough and pulling it towards you, moving your way around the edge of the dough to keep tucking the edges underneath. This will help to smooth out the surface of the dough and ensure an even fermentation.
- Bulk ferment the doughAdd a little olive oil to a large bowl or tub, spreading it around using your fingers to coat the container. Place the dough inside and cover with a cloth or the lid, and leave to bulk ferment at room temperature on your kitchen countertop for 3 hours. The dough is finished bulk fermenting when it’s at least doubled in size and has lots of air bubbles appearing under the surface.
- Divide & ball up the pizza doughPortion the dough into 3 or 4 equal pieces, depending on the size of your pizza. Shape each piece of dough into a ball using the same technique as tightening up the bulk dough – place the dough piece on the countertop and pull it towards you from the edge furthest away from you, tucking the edge of your hand under the dough. Keep doing this around the edge of the and pulling it towards you, moving your way around the edge of the dough piece until it’s smooth and round.Once shaped, dust a proving tray with flour or line a baking tray with parchment (baking) paper, and place the pizza dough balls on the tray. Cover with a cloth or the tray’s lid and place inside the fridge to cold prove overnight for 24 hours.
- Stretch, top & cook your pizzas!Once the cold prove has finished, bring the pizza dough balls back up to room temperature by removing them from the fridge and leaving the tray on your kitchen countertop for around 2 hours. It’s important they’re at room temperature before you start stretching the pizza dough, or it will be too tight and impossible to stretch.Once they’re ready to go, stretch, top and cook your pizzas!Check out all our pizza recipes for a huge range of topping ideas.To cook the pizza, fire up your Ooni pizza oven, and aim for 950˚F (500˚C) on the stone baking board inside.Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Top as desired, then slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly. Serve and enjoy!
Nutrition Facts : ServingSize 4,
VEGETARIAN STARTER RECIPES - BBC GOOD FOOD
Plan a meal with one of these meat-free starters. From crispy bruschetta to vegetable soups and spicy arancini, we've got plenty of delicious plant-based inspiration.
Provided by Good Food team
Number Of Ingredients 1
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SOURDOUGH PIZZA DOUGH - THE PERFECT LOAF
A versatile sourdough pizza dough recipe for the home oven.
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Total Time 24 hours 10 minutes
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Total Time 24 hours 10 minutes
- (5:30 p.m.)Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.
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Total Time 1 hours
Category Vegetarian
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Calories 545 calories per serving
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Total Time 1 hours
Category Vegetarian
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Calories 545 calories per serving
- Brush with the remaining butter and leave to cool for a few minutes. Serve with the tomato dip scattered with a few basil leaves, more chilli and a drizzle of olive oil.
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VEGAN STARTER RECIPES - BBC GOOD FOOD
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- If baking less often, keep the starter covered in the fridge, feeding it once every five days or so by mixing equal parts of starter, flour and water.
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HOW TO MAKE SOURDOUGH STARTER FOR BREAD RECIPE - FOOD.COM
This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter.
There are two ways to make sour dough starter one without yeast where you feed the starter daily and this recipe where you just let the yeast do the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved starter back in it.
From food.com
Reviews 4.5
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Calories 997.8 per serving
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Calories 997.8 per serving
- To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.
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SOURDOUGH STARTER RECIPE | ALLRECIPES
And I used bread flour. I made a new starter today and will feed every day with 1/3 c. flour, 1/3 c. water and a pinch of sugar. In 8 days, I will make bread and give half the starter away before feeding it. All other recipes I've read have said to do this and maybe it will work with this recipe. …
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SOURDOUGH STARTER - KING ARTHUR BAKING
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