This is an easy recipe that you can make with or without your sourdough starter. This recipe makes 1 medium pizza with a hand tossed crust. You can double it or change the thickness of the crust as you like. So here is the basic recipe without the starter.
Basic Recipe No Sourdough Starter
Oven: 400 - 425 degrees F.
Bake: In 2 steps: 1 (first the plain crust about 7-10 minutes)
2 (bake again after the toppings are added)
Recipe:
260g water
303g hard white or hard red wheat
3g (heaping 1/4 tsp.) yeast
1/4 tsp salt
Directions:
Mix by hand on in the mixer with the paddle attachment until all of the flour is combined.
At this point you can put it into the fridge overnight for the next day baking if you like. If you are having for dinner start this at least 3-4 hours before serving.
If you are baking the same day you are making the crust take the dough out of the bowl and place on the counter. With wet hands pick up the dough and let it stretch towards the counter and fold over the dough. Do this a couple of times.
Lay the dough on the counter and cover with the bowl and let it sit for about 15 minutes. Repeat this stretch and fold until the dough starts to hold some shape. It may take an hour or so.
Once you have developed the gluten you need to place it in the pan, or on parchment paper on the pizza screen. Stretch out the dough taking your time to rest the dough between stretchers if it will not stretch out.
Once it is the size you want it put a bit of olive oil over the dough and cover it with a piece of plastic to raise.
Overnight Dough
If you put the dough into the fridge overnight remove a couple of hours before needing to bake. Do the same stretch and fold method a few times. You do not need to wait between the stretch and folds. The dough will be ready to put into the pan or on the parchment paper.
Basic Recipe No Sourdough Starter
Oven: 400 - 425 degrees F.
Bake: In 2 steps: 1 (first the plain crust about 7-10 minutes)
2 (bake again after the toppings are added)
Recipe:
260g water
303g hard white or hard red wheat
3g (heaping 1/4 tsp.) yeast
1/4 tsp salt
Directions:
Mix by hand on in the mixer with the paddle attachment until all of the flour is combined.
At this point you can put it into the fridge overnight for the next day baking if you like. If you are having for dinner start this at least 3-4 hours before serving.
If you are baking the same day you are making the crust take the dough out of the bowl and place on the counter. With wet hands pick up the dough and let it stretch towards the counter and fold over the dough. Do this a couple of times.
Lay the dough on the counter and cover with the bowl and let it sit for about 15 minutes. Repeat this stretch and fold until the dough starts to hold some shape. It may take an hour or so.
Once you have developed the gluten you need to place it in the pan, or on parchment paper on the pizza screen. Stretch out the dough taking your time to rest the dough between stretchers if it will not stretch out.
Once it is the size you want it put a bit of olive oil over the dough and cover it with a piece of plastic to raise.
Overnight Dough
If you put the dough into the fridge overnight remove a couple of hours before needing to bake. Do the same stretch and fold method a few times. You do not need to wait between the stretch and folds. The dough will be ready to put into the pan or on the parchment paper.
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