Sourdough Pizza Dough

Name: Sourdough Pizza Dough
Yield: makes 5 individual pizzas
Ingredients: 2 tablespoons (1 oz / 28.5 g) mother starter (page 42), cold or at room temperature; 6 tablespoons (3 oz / 85 g) water, at room temperature; 3/4 cup plus 2 tablespoons (4 oz / 113 g) unbleached bread flour; All of the sourdough starter (8 oz / 226 g), cold or at room temperature; 1 1/2 cups (12 oz / 340 g) lukewarm water (about 95°F or 35°C); 4 cups (18 oz / 510 g) unbleached bread flour; 2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt; 1 teaspoon (0.11 oz / 3 g) instant yeast; 2 tablespoons (1 oz / 28.5 g) sugar, or 1 1/2 tablespoons honey or agave nectar; 2 tablespoons (1 oz / 28.5 g) olive oil; 1 can (28 oz / 794 g) crushed tomatoes; 1/4 teaspoon freshly ground black pepper; 1 teaspoon dried basil or 2 tablespoons minced fresh basil (optional); 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano (optional); 1 teaspoon granulated garlic powder, or 5 cloves fresh garlic, minced or pressed; 2 tablespoons red wine vinegar or freshly squeezed lemon juice, or a combination; 1 teaspoon salt, to taste; (makes 4 cups); 2 cups olive oil; 2 tablespoons dried basil; 2 tablespoons dried parsley; 1 tablespoon dried oregano; 1 tablespoon fresh rosemary leaves; 1 teaspoon dried thyme; 2 tablespoons granulated garlic powder, or 10 cloves fresh garlic, pressed and lightly sautéed in 1/2 cup of the olive oil; 1 tablespoon kosher salt or coarse sea salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon chile flakes (optional); 1 teaspoon sweet or hot paprika (optional); (makes about 2 cups)

December 14, 2011

This recipe uses sourdough starter primarily as a flavor enhancer rather than for leavening. It adds a subtle complexity without drawing attention to itself. However, if you prefer a more tart flavor you can omit the instant yeast and give the dough four hours of fermentation at room temperature before dividing it into dough balls and refrigerating.

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