Simple, Freezer Friendly, Sourdough Pizza Dough

This sourdough pizza recipe is my favorite as it creates the absolutely crisp bottom, and chewy inner light crust. I ’ ve added a few variations if you would like to sneak in some wholly grains. As well, I have some tips for working with different flours that can save you a little time and frustration .

Why Sourdough Pizza?

Pizza is a staple in our house, hence, how my sourdough travel began. It is my five year old son ’ second, food of choice for lunch and dinner, and I can ’ thymine traverse, the periodic breakfast. So what do you do when your child wants to live on bread and tall mallow ? Make that bread and tall mallow american samoa healthy as possible. If you want to know a act more about the health benefits of baking with sourdough, check out the about page, where I explain a piece about the zymosis of flour from a nutritional perspective .

Pizza Dough Requirements

I wanted to come up with a sourdough pizza dough recipe that could fit into a busy schedule of work and class life, it had to be commodious to make. This recipe met all my requirements. I needed a pizza boodle that :

  • Once cooked, reheats well, and tastes excellent from a lunch box.
  • All ingredients can be mixed in right away. No autolyse necessary. (though if you have time, feel free to add a 30 minute to 1 hour autolyse, it can help with the strength of the dough, especially if your adding whole grains)
  • Sourdough based pizza dough is a little time consuming to make, so I needed a dough that freezes well for later use; this dough is excellent for up to two weeks in the freezer without any compromise to texture and taste.
  • A dough I can adapt other recipes to, such as a standard boule, sourdough focaccia, quick-ish sourdough croissants (coming soon), sourdough apple cheese tart.  

A Bit About Flour

Different brands of flour can hold hydration differently evening when the lapp “ type ” of flour, such as “ bread flour ”, or “ general-purpose ”. For case, in this recipe using capital planes flour from Costco, I find a hydration of 72-75 % works well. But, if I am using Robin Hood brand bread flour, it does much better at 66 %, and any higher the dough feels to wet and is hard to work with. Both flours are considered “ bread flour ”, and are white, but they take on water differently, likely due to how they are processed, even though both are roller milled processed.

My Absolute Favorite Combination of Flour For Baking An Amazing Pizza Is:

  • 90% bread flour
  • 10% semola rimacinata flour
  • 72% hydration (adjust according to your flour.  The first mix will likely feel a bit dry or slightly lumpy, but all flour should be combined.  I typically like to do a first mix, then rest the dough for 15-20 minutes, then mix again till smooth.  I suggest a dough whisk for the first mix, then the Rubaud method for the second mixing.  A standard mixer with dough hook may also be used, however this is a large batch and will require a minimum 5-quart mixer, my mixer is 4.5 quart and the dough comes up over the top of the dough hook when mixing. 
  • 2% Salt
  • 4% Sugar
  • 15% Active Sourdough Starter

This combination makes a pizza with a beautiful color crust and delightful texture .

Do You Want To Add Some Whole Grains For Health?

recently I have been adding 10 % durum, and a 15 % blend of hale grains. My most holocene 5 % rye, 5 % crimson fife, and 5 % solid grain winter red pale yellow. This blend works out amazing, as it adds character and nutrients to the boodle without compromising with the texture and taste. I actually find it enhances it, and it is now one of my favorite blends. If you want to experiment with higher amounts of unharmed grains by all means. I would suggest moving astir 5 % at a clock and being mindful that you may need to make flimsy increases to your hydration, in the above mix I increased the hydration to 75 %. If you are drastically increasing the amount of wholly grains in your dough be mindful you may need to building more strength in the dough with an extra lamination or coil folds .

Can I Use All-purpose Flour For This Recipe?

Yes, but, you will want to keep the hydration lower, as general-purpose contains less protein than bread flour and holds less water. I would start at 60-65 % hydration and work up from there. I keep the flour in this recipe at 1000 grams to make the hydration conversions simple.

Tips For Freezing

If you plan on freezing all, or separate of the dough for later consumption, do NOT let the sour go besides long. You want to divide off the assign you intend on freezing earlier in the zymosis summons. I recommend no further than 4 hours into the march including active dough time. I have made the mistake of leaving the boodle I intend on freeze in the electric refrigerator overnight for a cold zymosis, then freezing it late. This resulted in a doughy pizza crust. You want to leave some fuel for the agitation process, for when the boodle defrosts. Hence do not leave boodle out for farseeing if you intend on freezing it .

What is Semola Rimacinata?

Semola Rimacinata is the italian diagnose for a very fine land durum flour, with a high gluten message, and rubber band texture that is ideal for pastas and breads. It can be found on-line, or at many italian grocery store stores. A exchangeable flour you can substitute is No.1 fine durum atta, such as fortunate temple .

This Recipe is for a Large Batch, & Will Make:

1940 deoxyguanosine monophosphate boodle
4 large x 485 thousand pizza
6 medium ten 323 thousand pizza
8 small ten 242 g pizza

Simple, Freezer Friendly, Sourdough Pizza Dough

Simple, Freezer Friendly, Sourdough Pizza Dough

This sourdough pizza recipe is my front-runner, as it creates the perfectly crisp buttocks pizza with a chewy light crust .

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Recipe by Rachel vanguard Romondt

0 from 0 votes
course : chief cuisine : italian difficulty : easily cook fourth dimension

10 minutes

Ingredients

  • 1000 guanine flour ( I like a combination of 900 g boodle flour, and 100 gravitational constant Semola Rimacinata )
  • 720 gigabyte water
  • 150 g active sourdough crank
  • 40 deoxyguanosine monophosphate sugar ( optional, but I find it helps with maintaining the quality of the dough in the deep-freeze )
  • 20 gigabyte salt

Directions

  • Mix- Measure flour, and salt into a plastic container, set aside.
  • Measure active starter into a very large glass bowl, add warm water, and sugar. Stir to combine.
  • Slowly pour in flour mixing with a dough whisk or if you don’t have one a fork will do. Mix until well combined the dough will be fairly wet and a little lumpy. If you start to feel resistance in the dough let it rest for 20 minutes, and mix again until smooth.
  • If you have time and are after amazing, I highly recommend resting the dough for 15-20 minutes, laminating the dough to build strength by preparing the counter with some cold water, and literally stretch the dough into a big sheet as far as you can without tearing it, and fold the dough back onto itself before placing in a dish prior to subsequent coil folds. As little as one coil fold can do a lot for dough strength, but as much as 4 can be done. Leave 30 minutes after lamination before coil fold, and 30 minutes between each subsequent coil fold.
  • BULK FERMENT- In my kitchen in the winter I find 4-6 hours is usually sufficient, including active time.
  • Turn dough onto lightly floured surface, and divide dough according to desired size, refer to divisions listed above, and place in reusable deli containers or Ziploc freezer bags, for storage for later use. If baking immediately shape into a ball and rest for 30 minutes before shaping.
  • Dough can be stored in the refrigerator for 2-3 days, and freezer for 2 weeks.
  • Baking
  • Preheat oven to 500 degrees Fahrenheit. On a well floured surface stretch dough for pizza, a rolling pin may be used, but minimal handling is best for light airy crust.
  • Top as desired. On the above pizza I have dressed with mozzarella, ricotta, oyster mushrooms pre- roasted with garlic, sliced sweet onion, and finished with arugula and a few drops olive oil.
  • Brush the edges with a bit of water to encourage browning, bake for 8-10 minutes. Keep a close eye, as you are baking at very high heat, and the actual oven temperature can very slightly.

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