Have been making pizza almost every week on Sundays. I usually increase the recipe while keeping the same ratio. Using a
bakers percentage where flour is 100% I use water 63%, starter 15%, salt 3%,
olive oil 2%. For 6 small pizzas about 8-10 inches each I use 750g flour, 472g
water, 112g starter, 20g salt, and 15g olive oil. As working with the dough I
keep adding flour to keep it workable.
The pizza seems to taste best when making the dough on a Friday or Saturday then keeping in the fridge for a day or two.
Best to take the dough out of fridge to get to room temperature for about an hour.
I usually make a tomatoe sauce and grate mozarella cheese. For other toppings
I like to saute mushrooms to get the moisture out. Also caramelizing onions is
nice.
video on youtube
Ingredients
- 472g water
- 20g salt
- 112g starter
- 15g olive oil
- 750g flour (can mix king arthurs regular with 100-200g whole wheat or a fancier flour)
Steps
- in large bowl add water, salt, starter
- mix with hand until starter is dissolved
- add oil oil then flour
- mix with hand for a few minutes to combine, try to scrape sides to get a clean bowl
- let sit for 30-60m covered with plastic wrap or large plastic bag
- can add a little more flour combine until dough is smooth
- let sit for 2-3h for bulk fermentation until has expanded a bit
- portion into 6 equal pieces about 230g each
- stretch into round balls, placing on cookie sheet
- cover wrap the wrap or plastic bad for 5-6h until has almost doubled
- can use for dough or put in fridge for 1-4 days
- when ready to use preheat oven to 475 with a pizza stone inside
- form and stretch into 8-10 inch pizza carefully flouring bottom so does stick to pizza peel
- quickly put tomato sauce, cheese, desired toppings
- carefully slide from peel to pizza stone
- bake until cheese starts darkening about 10m
- remove and let cool slightly before serving
- takes practice to avoid sticking and sliding in and out of oven
