October 10, 2022
I pulled my whole wheat sourdough starter out of the fridge and fed it for two days before making the dough for this pizza. I made the dough about 24 hours prior to cooking the pizza. The crust was thin and had a nice thin crunchy outside layer, but was warm and chewy undeneath. For the sauce, I sauteed some garlic, leek and an heirloom tomato in a little EVOO. I then reduced it down to just what I needed for one pizza. I added fresh mozzarella slices, some feta slices, artichoke hearts and some local pepperoni from #themeatmarket in Cave Creek. Cheesy-oozy goodness!
My Favorite Chewy Pizza Dough
3 cups organic unbleached white flour
1 1/2 cups organic whole-grain wheat flour
1 cup active sourdough starter (see recipe below)
1 1/2 cups filtered water
2 tbsp white sugar
1+ tbsp EVOO (extra virgin olive oil)
3 tsp Kosher Salt
Mix everything except for the salt, on low or by hand, until well combined. Cover and let rest 10mn.
Add salt. If using a stand mixer, set speed to medium andmix for about 15-30mn. You can knead by hand as well,butitwilltakeawhile ot get the dough to a super elastic state. It will be tempting to mix for less time, but the long mix/knead is key to getting the right texture. Pinch off a piece and stretch...the texture should feel and look like bubblegum. Form the dough into three balls, stretching them taught and pinching the dough underneath. Place them in an olive-oil coated rectangular cake pan. Move the dough balls around to cover them in olive oil. Cover the pan and dough with plastic wrap, and refridgerate for 24 hours. You can also put the dough into a large Ziploc, after it'scoatedin olive oil, and then put it in the freezer for up to a couple months. Take out of fridge two hours before you want to cook your pizza. If it was in the freezer, let it sit out for 4 hours.
With your hands, stretch each dough ball into a 10" circle with rim. Place each one on a pizza screen. Cover with sauce, fresh cheese and toppings...leaving the crust alone. Bake in a pre-heated 400F oven for about 15-20 minutes, or until cheese is melted and crust is brown but not burnt. Enjoy!
Sourdough Starter
I n g r e d i e n t s:
2 c. unbleached organic all-purpose white flour
2 c. whole wheat organic flour
water
p r e p a r a t i o n:
Mix both flours together and keep in a canister or large glass jar of some kind. This will be referred to as your flour blend. It's 50% white flour mixed with 50% wheat flour. You will use this daily, so keep it handy.
In a small container that fits 1-2 cups, pour in about 1/4 c. of warm water...not cold or hot water. (I use either a 16oz deli container or mason jar.) Add about 1/4 c. of your flour blend. I don't ever actually weigh or measure at this point. I just add enough flour mix to create a dough that is similar to a sour cream texture...firmer than pancake batter but not quite as firm as peanut butter.
If you are making a starter for the very first time, or your last starter accidentally got thrown out, let this sit on the counter for about 2 full days. Keep a lid on (loose so a little air gets in) or cover with a towel.
You will use this initial starter (above) or take your established starter out of the fridge, for next step:
At about the same time each day, feed your starter. (see instructions at left.) You can either do this every morning, every evening, or you can feed your starter both morning and evening. Feed your starter at least 3 times. Then, 12-24 hours later, your starter is active and ready for making pizza dough (or leaven, if making bread.)
feed your starter:
1. pour out about 3/4 of starter
2. add about 1/4 c warm water
3. stir to make a consistent slurry
4. add about 1/4 cup flour blend.
5. stir and add either a little more warm water or flour blend to get the consistency right.
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