Recipe My (forever) pizza dough recipe

Morning Glory said:
There are several including one by Puggles. Just type 'sourdough starter' into the search box and tick 'search titles only'.
Click to expand...
That's what I was looking for earlier (Puggle's posted link to a Youtube video) but the search engine wasn't helping me find it. I finally found it about an hour ago, thanks!

I know how to use the search function and have done so many times (I used both "sourdough starter" and "Puggles" because that's the one I wanted), it just wasn't helping me today.

This is what I came up with and none of them had the Youtube guide I was looking for. But yeah, finally found it by NOT using the search function! :laugh:

1726953132767.png
 
Last edited:
Puggles said:
I have found the pizza dough recipe that I've been searching for for almost 30 years.

Unfortunately, this recipe is impossible without a sourdough starter.

Ingredients
500g flour (I did 300 bread and 200 AP)
325g filtered water
20-30g of your sourdough starter (depending if you want a stronger taste or not)
10g of diastatic malt powder (for extra awesomeness)
Barely a gram of yeast
14g salt.

Method
I started by heating the water to approximately 90 degrees, added the starter to start dissolving it, and added the yeast on top. Give it a good mix.
Add 375g of the combined flour with the water and form a shaggy dough, panic because you now have Frankenstein's fingers, cover, and let autolyze for 30 minutes. (you are still going to have some flour remaining, this is intentional)
I do all the kneading by hand. After 30 minutes, add the salt and knead the dough for about 5 minutes, incorporating the remaining (125g) flour (it will work its way in there, you may think it won't work, but it will). Cover, then let it rest for 5 minutes. We are going 5 minutes on, and 5 minutes off, for a total of approximately 20 minutes of kneading.
You may have to actually sprinkle some flour on during one of the kneading steps.
After kneading is finished, cover and let ferment at room temp for 2 hours.
After 2 hours, divide the dough into 3 equal pieces and fold each ball into itself several times to help form a ball.
Store in the fridge for a good 48 hours before use, so it gets a nice ferment going.

View attachment 115956
View attachment 115957
View attachment 115958
Click to expand...
A thing of beauty. I just make Italian bread dough and live with it. Well done.
 
JAS_OH1 said:
That's what I was looking for earlier (Puggle's posted link to a Youtube video) but the search engine wasn't helping me find it. I finally found it about an hour ago, thanks!

I know how to use the search function and have done so many times (I used both "sourdough starter" and "Puggles" because that's the one I wanted), it just wasn't helping me today.

This is what I came up with and none of them had the Youtube guide I was looking for. But yeah, finally found it by NOT using the search function! :laugh:

View attachment 118802
Click to expand...
I'm looking at a picture of what you typed, of what I typed, of what you took a picture of. (I've gone cross-eyed) 😵
 
Puggles said:
I'm looking at a picture of what you typed, of what I typed, of what you took a picture of. (I've gone cross-eyed) 😵
Click to expand...
No worries I found what I needed, which was your link to that obnoxious guy's video lol. But I'm convinced it's going to give me the info I need once I get around to watching it in full. I got sidetracked today with cleaning and I need to go shopping to get started...but I hate grocery stores on the weekends so looking like Monday.
 
JAS_OH1 said:
No worries I found what I needed, which was your link to that obnoxious guy's video lol. But I'm convinced it's going to give me the info I need once I get around to watching it in full. I got sidetracked today with cleaning and I need to go shopping to get started...but I hate grocery stores on the weekends so looking like Monday.
Click to expand...
I use king arthur flour and they are really good. Make sure it's unbleached, bleached flour won't work.
 
Puggles said:
I use king arthur flour and they are really good. Make sure it's unbleached, bleached flour won't work.
Click to expand...
Hey, I saw someone leave a message under that dude's video saying that instead of throwing away a little each day, that small amount can be put in a second jar to create a second sourdough starter to give away. I was wondering if you had ever tried that? I think my nephew and his wife might like some.
 
You can put flours you don't use often in the freezer. I do that with everything but AP flour.

There are web sites that give uses for "waste" starter that you don't want to just toss. I remember looking after a discussion on here or another cooking forum.
 
I don't see any mention of ever putting the starter in the refrigerator in that video. So it just stays on the counter and gets fed everyday forever? I mean, when I go out of town and won't be here to feed it, I am guessing it needs to go in the frig then, and when I get back I will take it out and feed it. It just seems really weird to me that the stuff just stays out at room temp!

saw in the notes under the video one person says they keep theirs in the frig and it gets fed and stays active in the frig. So it's all a bit confusing but I am sure I will figure it out!
 
JAS_OH1 said:
I don't see any mention of ever putting the starter in the refrigerator in that video. So it just stays on the counter and gets fed everyday forever? I mean, when I go out of town and won't be here to feed it, I am guessing it needs to go in the frig then, and when I get back I will take it out and feed it. It just seems really weird to me that the stuff just stays out at room temp!

saw in the notes under the video one person says they keep theirs in the frig and it gets fed and stays active in the frig. So it's all a bit confusing but I am sure I will figure it out!
Click to expand...
When it's out, you have to feed it. If I'm going to use mine for something, I will take it out the day before and let it come up to room temp, then do a feeding and let that feed all night and it's percext and lively the next day when I'm going to bake with it. You put it in the fridge when you want to store it. You don't need to feed it nearly as often when it's in the fridge. Mine have been in the fridge for weeks without a feeding. When you do that, you might notice a black liquid separating off the starter itself, this is normal and a sign that your starter is still good.
 
JAS_OH1 said:
Hey, I saw someone leave a message under that dude's video saying that instead of throwing away a little each day, that small amount can be put in a second jar to create a second sourdough starter to give away. I was wondering if you had ever tried that? I think my nephew and his wife might like some.
Click to expand...
Not usually, I just use what I need then store the already fed starter in the fridge for next time.
 
OK, I got it started!

Does anyone here know if using a coffee filter is okay? I mean, I have cheesecloth but it's not a very fine mesh. Cheesecloth is what I have on it now, but occasionally we get fruit flies from bananas and I am worried they will try to get in there...
 
JAS_OH1 said:
OK, I got it started!

Does anyone here know if using a coffee filter is okay? I mean, I have cheesecloth but it's not a very fine mesh. Cheesecloth is what I have on it now, but occasionally we get fruit flies from bananas and I am worried they will try to get in there...
Click to expand...
A big mesh cheese cloth will work. I've used them. A coffee filter might work, not sure though.
 
You must log in or register to reply here.
Back
Top Bottom