sourdough bread and pizza in one work flow?

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Joined Jan 8, 2010
I have been making sourdough bread for a while now and am pretty happy with the results.

As there is always a bit too much starter I would like to learn how to make a good pizza dough (without adding extra yeast) and if possible integrate that into the bread making progress.

I have tried using the starter and going straight to a dough (without making a levain first) but just can't get the consistency right.

Any suggestion as to how to achieve this?

My sourdough recipe is as follows:

45 gr starter

227 gr water

227 gr bread flour

mix and let sit for 8-12 hours (or if that doesn't fit, retard in fridge)

All of the above

457 gr bread flour

228 gr whole wheat flour

400 gr water

17 gr salt

autolyse 20-30 minutes

primary fermentation (kneading for 5-10 minutes, 3 stretch and folds about 45 minutes apart)

pre-shape & divide

final shape and rest for about 2 hours

baking for about 40 minutes at as hot as any of my ovens will go (initially in cast iron pot with steam, then on its own to brown properly).
 
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Joined Oct 19, 2009
Going to be tough with a sour dough, as they're not that light, and they don't raise as quick as yeast does. Don't rule out using a bit of yeast! What I would personally do would be to use a bit of starter a make your dough, with 1/4 of the yeast that you would normally use, then retard your lightly-yeasted sour dough for 2-3 days before using, it'll maintain a complex flavor and be much lighter for pizzas. 
 
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Thanks @chris.lawrence

I have been experimenting a bit more and came up with one that I quite like.

It's roughly equal parts starter and AP flour with some olive oil and salt. Mix into a ball and let rest (I rested it overnight in the fridge) and shape.

Bake the dough for about 5 minutes before putting the toppings.

It did rise quite nice and came out pretty good.

I liked it.

It's not so much part of a workflow, but it's a pretty easy dough to make and quite quick.
 
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Joined May 5, 2010
Curious.......I have never had good luck with sourdough starter that was made from bread flour, then mixed with AP flour.

The higher gluten content of the bread flour is what gives the dough it's legendary crumb.

Mixing all purpose flour with a bread flour starter always gave me a texture I didn't care for.

I used to make pizzas from a scratch dough at the college cafeteria I was Sous at. I made the starter in the late afternoon and would hold it in the walk-in until the next morning to use.
 
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Joined Jan 8, 2010
I don't know.

It worked for me.

Well, at least it was better than the ones I made before.

I still have to repeat this (with AP flour) and will also try bread flour and see if I notice a difference.

My starter was very active at the time of mixing in the flour. Don't know if that made a difference.

I will try to make some pictures next time I give this a try and also note the weights (instead of eyeballing as I did)
 
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Just a remark on my own previous post:

I feed my starter AP flour, not bread flour.

Maybe that's why the pizza dough worked out OK?
 

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