I mixed up a double batch of sourdough on Sunday, one batch for boules and one for pizza. Bulk fermentation at room temperature (17C) for both bread and pizza dough. Both pizza dough and bread dough were turned every 30 minutes for 2 hours. After two hours I put the pizza dough in the fridge for long cold ferment.
On Monday I divided the dough into 6 portions of 325g. Monday evening I made three pizzas and reserved three portions for additional cold fermentation.
Pizza dough was pulled from the fridge, folded, shaped, bench rested for 15 minutes. The oven was pre-heated on high for one hour and switched to broil just before I put in the pizza.
The crust was browning before the dough cooked through, so I modified the cooking. I let the pizza bake under the broiler for about 4 minutes, then switched the oven back to bake until the pizza was finished. This allows for a longer cooking time of about 7 to 7.5 minutes to give enough time to bake off the crust.
The bread dough was turned two more times, at 1h15m intervals, then divided, bench rested, and shaped. After shaping, dough was placed in banneton and retarded in the fridge until I baked it Monday morning.
I pulled out the sourdough retarding in the refrigerator and divided it into three 260g portions. I folded and shaped the dough balls and let them rest while the oven warmed and I prepped the toppings.
When the oven came to temperature I switched the oven from bake to broil and made the first pie.
One portion was a bit smaller than the others, so I made a bambino pizza with Kalamata olives, red onion, fresh thyme, and freshly grated Grana Padano.
The next pie was topped with a bit of fior di latte, roasted melanzana, and freshly grated Grana Panano.
The last pie was topped with fior di latte, Kalamata olives, red onion, fresh thyme, freshly grated Grana Padano, and basil.
These pies cooked in about 6-7 minutes. I had some of the best oven spring I’ve ever had out of this dough. Next time I’ll mix the dough and probably give it four turns over two hours at room temperature, then bung it in the refrigerator for two to three days before using.
I have pizza withdrawal. I have not made pizza since I started making sourdough bread.
My first try making sourdough pizza dough…
I made a 2kg batch of sourdough, same as I do for my Tartine Basic Country Bread. After bulk fermentation was complete, I shaped 400g portions of dough into balls and let them bench rest for 40 minutes, whilst the oven came to temperature and I prepared the toppings.
I reserved enough dough to make two more pizzas and stored it in the fridge for a longer, cold ferment. I would normally have let the whole batch ferment for two or three days, but I really wanted to make some pizza the same day, purely for testing purposes…
The cornicione had good flavour. I may have to play around a bit to get the bulk fermentation timing right. The dough balls had good extensibility, but lacked some elasticity, perhaps due to too short a bulk fermentation or too long a bench rest. The dough may have benefited from a second shaping and bench rest to make up for a short bulk fermentation.
The cornicione showed decent oven spring, but I need to work out proper temps and timing with my oven, cooking on a terracotta paving stone. The electric home oven I currently use does not hold a high temperature very well. I may need to move the stones to a lower position in the oven. It is also difficult to get the stone to a high enough temperature to get much colour on the bottom of the crust.
The oven is set at the highest temperature setting and allowed to warm up for 1 hour. Just before I start to stretch a dough ball, I switch the oven to broil. These pizzas were in the oven for between 6-8 minutes.
I may make a couple more pizzas tonight to see how the dough handles after a 36 hour fermentation.
For my next batch, I may turn the dough every 1/2 hour for the first two hours, then store the dough in the fridge for 1-5 days.
I had pizza dough getting happy in the fridge. You know what that means…
I opened up a bottle of wine and made pizza. I was not so happy with how the dough was responding. It didn’t brown as fast or as much as I would have liked. Perhaps the fridge was too cool for the three day ferment, or the oven was not hot enough, or I was too timid to let it cook long enough. All part of learning to work with a living thing.
I formed the balls of dough and let them rest for an hour before I started making pies. The first balls are always the most difficult to stretch, as they have the least amount of time to relax. Unfortunately, my oven has difficulty maintaining heat, so when the oven is at it’s prime, I’m stretching the most difficult dough to work with and by the time I get to the last dough ball, the oven has cooled. Oh, well. If only I had a pizza oven…
I wanted to try something different for one of the pizzas. I made a white pizza with smoked mozzarella, lemon, basil, and olive oil. I liked the combination, but the smoked cheese I used was only lightly smoked, so it’s flavour was covered by the lemon. Next time I’ll either top it with more cheese or look for one with more flavour.
This morning I played with the dog for a bit before baking.
100g unbleached, organic, stone ground white flour, 464g High Grade white flour, 2% salt, 0.25% active dry yeast, 75% hydration, 24 hour bulk ferment, 70 minute proof, 30 minutes in a covered cast iron cloche @ 250C and 24 minutes uncovered @ 225C.
This time I remembered to score the dough before I put it in the oven.
Tonight I’m going to try making a leaven from my new wild yeast culture and try baking a boule tomorrow, if I’m lucky…
I bought one of those posh pizza stones at a kitchen store. It didn’t last long.
So I did a little search for a suitable replacement and found Middle Earth Tiles.
Only one way to find out if this stone was going to work. So, I got to work slicing mushrooms…
Whilst I slaved over a hot stove, Morgan helped choose some good cooking music.
How about Sopresso Nanno to go with those mushrooms?
A classic Napoletana pizza.