Saturday, August 01, 2009

Sourdough pizza #2

Trying out some sourdough pizza dough again. This time doubling the recipe, should make one thick pizza. Based on CPK recipe but adding LBB starter.

I was watching Guy Fieri at a pizza place in Glendale, AZ. The guy made a wood fired pizza, oven temp was 800 deg F, and cooked pizza for 4 minutes. Cheese was bubbling like molten lava on top! My oven doesn't go that high :( But I'll make do. Decided to kick up oven temp to 550F this time, and it seemed to help. I also used bread flour this time instead of AP flour.

Makes 1 large size pizza, perhaps 14-16".

3 c bread flour
1/2 c + 1 tbsp water
1/2 c active sourdough starter (I use my LBB starter)
1 tbsp wheat germ
1.5 tsp active yeast
2 tbsp olive oil
2 tbsp honey
2 tsp table salt

  1. Add all ingredients except salt to mixing bowl.
  2. Mix using dough hook for 2 min. Cover with plastic wrap and let rest for 20 min.
  3. NOW ADD SALT. Mix with dough hook for 8 minutes. Dough will be very soft and sticky.
  4. Place dough in oiled bowl covered with plastic wrap. Let rest for 2 hours at room temp. Dough will still be very soft and sticky.
  5. Refrigerate dough in bowl for 12 hours. (Went into fridge about 10:00pm or so).
  6. Remove dough 2 hours before baking. (came out at 10am from fridge, sat until 12 noon).
  7. 30 minutes before baking, preheat oven to 550 degrees; make sure your pizza stone is in there.
  8. Dip dough in flour & shake off excess. On a very well floured board, stretch dough into shape.
  9. Transfer dough to parchment paper on rimless baking sheet (or parchment on pizza peel)
  10. Slide pizza into oven, on stone, located 2nd shelf from top.
  11. Add 1 cup hot water to broiler pan at bottom of oven.
  12. Add toppings and bake for 10 minutes, or until crust is browned as desired.

  • Crust thickness (1=thin CPK, 3=normal PJ Dominos, 5=thick Chicago style): 3.5
  • Crust rise (1=no bubbles/some bubbling/5=big bubbles everywhere): 2.5
  • Crust crunch (1=eiscafe soft, 5=cracker hard): 3
  • Crust blistering (1=no blistering, 5=clear, perfect blistering): 3.5
  • Crust chew (1=not chewy,5=very chewy): 4
  • Crust doneness (1=dough still raw, 5=browned and cooked through): 5
  • Crust texture hole size (1=small, 3=med, 5=large): 2.5
  • Crust texture hole regularity (1=even, 3=a little irregular, 5=very irregular): 2.5
  • Crust browning: (1=pale/white, 3=browning, 5=chocolate brown): 4.3
  • Crust sourness (1=not sour, 5=very sour): 1

  • Dough by comparison to #1 was pretty dry; didn't stick to mixer bottom.
  • Went a little hotter on the oven. Cooking time was exactly 10 minutes, which was perfect for this size pie and dough wetness.
  • Crust bottom was 85% perfect: wood-fired brown, more on one side than the other. Brown part was thin and cracker-like, while rest of interior was soft.

For Next Time
  • Try white sugar instead of honey, and possibly increase a little (2-3 tbsp)
  • Rotate pizza 180 degrees after 1st 5 minutes.
  • Try slightly more hydration (+3 tbsp water instead of +1)
  • Try 2 tbsp wheat germ instead of 1; couldn't really taste 1, didn't add significant nuttiness.

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