Recipe My (forever) pizza dough recipe

[medtran49]

I'd double the cheesecloth. Fruit flies are tiny.

Back when I was making sourdough bread, I kept the starter in the refrigerator and fed it once a week. Starter will die eventually if not cared for properly, and your nose and eyes will let you know.

 

[badjak]

It generally sounds much more complicated than it is.
My starter lives in the fridge. I feed it occasionally. Generally just when I want to bake. i replace what I use.

I've forgtten about it, saw a little bit that was still ok (no mould), got it out an used it to start again

I've changed from a 100% hydration starter to a 60% one.
It seems to do better for me

 

[JAS_OH1]

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...

Been using coffee filters with rubber bands and they work great! I saw a fruit fly resting on top of one of the jars and he couldn't get it, so glad I didn't go the way of cheesecloth.

I used my first day starter discard to start a second batch of starter and they are both doing great! I am storing my discard in a mason jar in the frig until I figure out what to do with it. I am going to look at recipes for using up the discard. I did a quick search but I can't tell if it's okay to use immature discard for those recipes or if I have to use discard from established starter after it's been fed. I will figure it out I am sure!

Also, the guy in the video states that the starter will be ready in 7 days but several other sources on the internet indicate it needs 14 days...

 

[badjak]

The starter gets more flavour when it is older.

You can just use the discard into anything that uses flour and water. It just gets a very slight sour tang
Maybe a quick calculation on hydration and how much water & flour to add.
If you want it to rise and you don't have much time, then just add yeast

 

[JAS_OH1]

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.

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So I've got immature starter discard in my refrigerator (my starter is on day 5) but I'm craving pizza sooner. If I use immature, unfed discard for pizza dough do you think I'll need to add extra yeast? I got my malt powder yesterday.

 

[Puggles]

So I've got immature starter discard in my refrigerator (my starter is on day 5) but I'm craving pizza sooner. If I use immature, unfed discard for pizza dough do you think I'll need to add extra yeast? I got my malt powder yesterday.

I honestly think it will taste like mostly nothing because it's so soon for you, or maybe kind of "bad". The flavor develops with time. The only way to know is to try. My starter is two years old and if I don't wait for it to mature after a feeding, it tastes kind of "bland", so I can only imagine your very young "immature" starter would not have as much flavor.

. I get it, I hate waiting, but I have developed a really good discipline for it in the past few years and it makes the dish taste so much better when you wait it out. That's just my 1 cents. (I don't make enough money to offer 2 cents)

 

[JAS_OH1]

I honestly think it will taste like mostly nothing because it's so soon for you, or maybe kind of "bad". The flavor develops with time. The only way to know is to try. My starter is two years old and if I don't wait for it to mature after a feeding, it tastes kind of "bland", so I can only imagine your very young "immature" starter would not have as much flavor.

. I get it, I hate waiting, but I have developed a really good discipline for it in the past few years and it makes the dish taste so much better when you wait it out. That's just my 1 cents. (I don't make enough money to offer 2 cents)

It's also the waste. I hate wasting all that dough! I used to make pizza without starter, so maybe it won't be as good as future pizza but it won't be worse than the past I'd think. Also I added the diastatic malt powder so that should help.

 

[Puggles]

It's also the waste. I hate wasting all that dough! I used to make pizza without starter, so maybe it won't be as good as future pizza but it won't be worse than the past I'd think. Also I added the diastatic malt powder so that should help.

Also, when you do make your batch of pizza dough, you want at LEAST 24 hours of fermentation on it.

 

[JAS_OH1]

Also, when you do make your batch of pizza dough, you want at LEAST 24 hours of fermentation on it.

How very convenient, because I made my 1st batch of test pizza dough (was in the process of making it when you responded to my earlier post) and it's fermenting at room temperature now but going in the refrigerator because we are going to use it tomorrow night (having bacon cheeseburgers tonight). If it turns out (fingers crossed) to be decent then I know a way to get rid of some of that immature discard until the good stuff is ready to use.

How long should I let it ferment at room temperature before putting it in the frige?

 

[Puggles]

How very convenient, because I made my 1st batch of test pizza dough (was in the process of making it when you responded to my earlier post) and it's fermenting at room temperature now but going in the refrigerator because we are going to use it tomorrow night (having bacon cheeseburgers tonight). If it turns out (fingers crossed) to be decent then I know a way to get rid of some of that immature discard until the good stuff is ready to use.

How long should I let it ferment at room temperature before putting it in the frige?

That's dealers choice. It's a bit easier after about 10-15 minutes, because the cold helps it retain its shape and when it's too much at room temp, I find it can tear easier. It's up to you, it's not going to impact the quality. Do you have a pizza stone? Make sure to use a lot of flour on your peel and you might want to buy a pizza screen, I use mine all the time. There's barely a difference when using it and putting it directly on the stone.

If you're not using a screen and putting the dough directly on the peel, use a lot of flour and when it's ready to bake, hold it out with one hand and gently, but firmly hit the side of the peel with an open palm to kind of "jossle" it loose. I have had pizzas get ruined because I did not loosen them when trying to put them in the oven. Try not to learn this the hard way!

 

[JAS_OH1]

That's dealers choice. It's a bit easier after about 10-15 minutes, because the cold helps it retain its shape and when it's too much at room temp, I find it can tear easier. It's up to you, it's not going to impact the quality.

No, you misunderstood my question. I have it fermenting at room temperature right now but I am not cooking it until tomorrow. I mean how long should I let it ferment at room temperature before I put it in the refrigerator overnight? I am not going to shape it until tomorrow right before I make the pizza.

Do you have a pizza stone? Make sure to use a lot of flour on your peel and you might want to buy a pizza screen, I use mine all the time. There's barely a difference when using it and putting it directly on the stone. If you're not using a screen and putting the dough directly on the peel, use a lot of flour and when it's ready to bake, hold it out with one hand and gently, but firmly hit the side of the peel with an open palm to kind of "jossle" it loose. I have had pizzas get ruined because I did not loosen them when trying to put them in the oven. Try not to learn this the hard way!

I have both a pizza stone and a pizza screen. I don't have a peel, though. I have made pizzas before on both using my old pizza crust recipes which were good but not great. I prefer the screen (I think I am going to give my stones away) and I have never seen the need for a peel, does it make a difference? I have never had a pizza stick to the screen so far.

 

[Puggles]

No, you misunderstood my question. I have it fermenting at room temperature right now but I am not cooking it until tomorrow. I mean how long should I let it ferment at room temperature before I put it in the refrigerator overnight? I am not going to shape it until tomorrow right before I make the pizza.


I have both a pizza stone and a pizza screen. I don't have a peel, though. I have made pizzas before on both using my old pizza crust recipes which were good but not great. I prefer the screen (I think I am going to give my stones away) and I have never seen the need for a peel, does it make a difference? I have never had a pizza stick to the screen so far.

I'm making a batch right now and I let it ferment for about 2 hours for the final stage before shaping and Storing in the fridge.

 

[JAS_OH1]

I'm making a batch right now and I let it ferment for about 2 hours for the final stage before shaping and Storing in the fridge.

Sorry for all the questions! So you shape it into the pizza crust shape and store it in the frige or store it in a ball until you're ready to stretch it?

 

[Puggles]

Sorry for all the questions! So you shape it into the pizza crust shape and store it in the frige or store it in a ball until you're ready to stretch it?

They are stored in the fridge as balls, it only gets turned into a pizza, cheesebread, calzone etc... When I am preparing it to go into the oven.

I don't mind the questions, I like helping.

 

[JAS_OH1]

They are stored in the fridge as balls, it only gets turned into a pizza, cheesebread, calzone etc... When I am preparing it to go into the oven.

I don't mind the questions, I like helping.

Do you wrap them in plastic wrap or how are they stored? And thank you.