Given my success so far at making bread and pancakes with my starter, I’ve been curious to give it a try for making pizza. I’ve been getting? a feel for how to quickly put a dough together for bread, and the wet dough I used to use for bread has traditionally been good for pizzas, but I don’t have a good idea for what makes a good pizza dough. I’ve seen simple and complex recipes, but haven’t studied them enough to get a sense.
Midnight, starter out of the fridge, add 1/2 cup bread flour + 1/2 cup water, whisk it around to get it going. Next day around 2 PM: 1 cup starter, 1 cup bread flour, 1 tsp salt, 1/2 tbl olive oil, mix it all up into a non-sticky dough that comes off the sides of the bowl. Had to add a little water. Knead for a few minutes, form into a ball and let rest for 30 minutes. Could use it now, but placed it into the fridge. Even in that 30 minute rest it had grown noticeably. An hour before I was going to use it, I took it out of the fridge. It ended up making 3 8-10 inch pizzas.The dough was great to work with, not too stiff, when I threw it into the air it thinned nicely, and was easy to role out. The pizzas cooked for 10 minutes at 450. I wasn’t that impressed with the pizza dough. It seemed dry and crackly like a cracker.
Late evening, took starter out of the fridge, and added 1/2 cup bread flour and 1/2 cup water. Whisked it around to a wonderful consistency and let it sit overnight at room temperature – which is about 67 degrees on the stove. I usually take the rubber seal off the jar, and close the lid with out it, and let the jar sit in a larger container in case volcanic fermentation ensues. Today at 2 I took 1 cup of starter and added it to 1 cup bread flour with 1 tsp salt, and 1/2 to 2/3 cup water. The dough was too wet so I added another 1/4 cup flour, and then had to add more and more until it became dry enough to knead and not be completely sticky. I kneaded it for a few minutes, and shaped it into a boule before dumping it into a bowl coated with olive oil. Then I flipped it over, smooth side up and placed it into the oven with a light bulb, which should get to 80 degrees or so.
Given the starter method with no added yeast, I never know how long it will take to rise, but so far I’m always pleasantly surprised when I check it to see if it’s doubled. This loaf will be just about the right size. Kind of small, but since I’m the one who eats most of it, it won’t go to waste. After 2 hrs it had doubled, so I dumped it out onto a floured cutting board and shaped it into a loaf before placing it on a narrow wooden cutting board coated with corn meal to rise again. After another hour I cut some slits in the top and slipped it into a 400 degree oven for 35 minutes. It came out great. I was impressed with the texture. The higher protein content of the bread flour seemed to make it less crumbly and more substantial.