Prep 5 mins
Cook 2 hrs
Came up with this to handle some of the surfeit of an especially good potato-based sourdough starter. Rises beautifully & yields 2 large chewy blistered crusts to fire up on your favorite pizza stone/unglazed piece of terra cotta tile. Our current favs are Italian sausage, sweet yellow onion & fresh torn basil. Eagerly awaiting our tomato crop so we can be making Pizza Marguerite entirely out of the garden!
- 3 1⁄2 cups bread flour
- 1 tablespoon vital wheat gluten
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3⁄4 cup sourdough starter
- 3⁄4 cup water
- 1 teaspoon instant yeast
- Load bread machine according to manufacturer's instructions. Watch when it starts the kneading cycle & adjust dough consistency with either a bit of flour or water as sourdough starters vary in thickness. Goal is an elastic somewhat soft but not at all sticky dough (a little softer than a baby's behind LOL).
- Once dough cycle completed, roughly knead & then dump dough into an oiled bowl & let rise 2nd time, either room temp or in fridge(for use the next day).
- Knock down after 2nd rise & divide into 2 pieces. Shape your pies (dusting your work area with semolina flour) and add your favorite sauces & toppings. Bake on preheated stone at 475 degrees F for 14 - 16 minutes.
- Oiled dough can also be divided & frozen in freezer bags with the air expressed. If freezing, remove from freezer & allow to thaw, do 2nd rise & use for pie.
I really liked this dough. It stretched very well with minimal spring back. That made it easy to work out rather thin. I let the dough go through another rise after shaping and it made for a puffy crisp crust. I made one big pizza and a batch of baked empanadas / mini calazones they both turned out great.
Loved the crispy crust but would like mine thinner, so will divide into thirds. Anxious for nicer weather to do it on the grill (KJ).
Had left over SD starter I didn't want to waste and love having pizza dough in the freezer as needed. This was the perfect choice for both needs and loved that it could be made on the dough cycle of my ABM. I did add 1 tablespoon of Italian Seasoning and 1 Tablespoon of Honey as I like both in my crust. When it was done, so easy to divide, oil and freeze. Haven't tasted it yet but know it's sure to be a winner and the texture tells me it's going to be easy to work with.