Pizza Dough but sourdough

Hi guys!

I'm a big fan of the pizza dough by Joe Heffernan, which had been a completely eye-opening and made a big difference in my results!

But, I believe that the dough can come to the next level with using sourdough insted of yeast.

Have anyone tried it with sourdough or any idea to what to do?

Thank you guys!

- Simon

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brian_martin2001

Never tried it, but there's a recipe for sourdough pizza crust in Tartine Bread by Chad Robertson. If you go back in time, chances are natural leavens were probably used prior to specialized yeasts to make all doughs rise, including pizza dough.

wolfiegirl

I've made sourdough pizza crust. It's pretty darn tasty!

http://sourdoughhome.com/index.php?content=pizzacrusts

While his recipe doesn't include rise time, I make it a day in advance and let it develop that tangy flavor and give it some rise time. Make the dough and give it a few hours on the counter, then put it in the fridge overnight. Take it out of the fridge a few hours before you're going to make the pizza.

Have fun!

Simon_275444

Thanks Brian! I really appreciate it. But dont you think the amount of ingrediens would be different then?

brian_martin2001

Of course the ingredients would differ from bread to pizza dough. But I wasn't talking about ingredients for the dough itself. I was talking about the leaven: the natural yeasts and bacteria that make it sourdough.

wolfiegirl

You could cut the flour down by the weight of the sourdough you're using (like 100 grams of sourdough would cut the flour down by same). But here's how I think about it. For something like pizza dough, I would use the starter as an ingredient unto itself. Add the starter to your water as you would yeast and mix it till it's one, then add in the flour, salt, olive oil, herbs....whatever is your chosen recipe. If your starter is strong and can do the heavy lifting by itself then you're good to go. If you starter could use a little 'oomph', don't be shy about adding a gram or two of yeast as well. That's totally your call.

Gabriele_Di_Cerbo_40805

I use Forkish's recipe: 450g of flour, 310g of water, 90g of starter and 10g of salt. then same instructions as the chefsteps' one (let it ferment until it doubles in size). have fun!

Gabriele_Di_Cerbo_40805

you can definitely use the same dough!

Simon_275444

Thank buddy! Really appreciate it! And when you say starter you mean sourdough right?

Gabriele_Di_Cerbo_40805

yes sorry, I mean a 100% hydration sourdough

Alex_311927

Done it many times. I don't believe it's "better" than using instant yeast. I've also used combination yeast and sourdough for pizza. If I do use my sourdough, I use a young levain about 3/4 hours old made with my starter, which eliminates some of the acidity, and preserves the sweet characteristic which I prefer. I also prefer instant yeast because of its leavening power which I believe impacts greatly on the spring in the oven. This one was made with a sourdough levain. 450deg C ovens work wonders however.

Gabriele_Di_Cerbo_40805

I could eat that pizza right now!

brian_martin2001

Well whip some up! And let me know when I should stop by

mattpope

Okay, this is making me hungry for Cheese Board pizza's in Berkeley. Great sourdough base. http://cheeseboardcollective.coop/

brian_martin2001

Very well. Go get some