Grind.
  • Lovin Loaf
    • About Us
    • Bread Club
    • Contact Us
  • Bread Recipes
    • White Bread Recipes
    • Whole Wheat Bread Recipes
    • Enriched Bread Recipes
    • Flat Bread Recipes
    • Country of Origin
  • Sourdough
  • Bread Hacks
  • Shop
Love Your Loaf Bread Co
  • Lovin Loaf
    • About Us
    • Bread Club
    • Contact Us
  • Bread Recipes
    • White Bread Recipes
    • Whole Wheat Bread Recipes
    • Enriched Bread Recipes
    • Flat Bread Recipes
    • Country of Origin
  • Sourdough
  • Bread Hacks
  • Shop
0
  • Flat Bread Recipes
  • Italian Bread Recipes
  • Sourdough

Sourdough Pizza Recipe (Overnight)

  • June 29, 2019
  • No comments
  • 1.7K views
  • 5 minute read
  • Love Your Loaf
Total
0
Shares
0
0
0
0
0

What do you do with your excess Sourdough starter? To avoid some of the waste associated with maintaining Sourdough I like to make this pizza-base dough, which is full of flavour, great texture and handles most toppings. You can also make a bigger batch and par-bake the base or freeze it raw.

First, a note on the Sourdough Starter

Because it’s kept in the fridge, my Sourdough starter only needs feeding once a week and it’s just before feeding that I scoop out what I need for this pizza dough – mature, unfed starter. If you’ve let your starter go further than this and you get the liquid separating on top it’ll be more sour and rise slower – it should work but might tastes quite tangy. If your starter’s fed regularly it will be less of a sour taste and will rise more quickly. Better for making the same day but with less developed flavour.

IngredientGramsOuncesMeasuresPercent
White Bread Flour
Whole Wheat Bread Flour
Water
Sourdough Starte
Salt

How to make Sourdough Pizza

1. Mixing

Before you feed your sourdough starter let it come to room temperature (if refrigerated) and give it a stir, take out 50g and add it to your mixing bowl.

Add 170g of the room-temp water to your starter and mix together with your hands or a spoon, you’ll have some lumps but the aim is to incorporate as much as you can – so you’re holding back 40g of the 210g water required.

Pour the flour(s) into your bowl with the starter and water and combine to a shaggy mass. I like to give the starter’s yeast a head start before adding the salt, which inhibits the yeast. So ten minutes after the initial mix I stir the 9g of salt to the remaining 40g of water and add this to the bowl. Squelch between your fingers and then fold it together

2. Kneading

Once your ingredients are incorporated knead for 7 – 10 minutes using your preferred method. I like to move to a counter and use the slap/fold technique until it firms up, starts to resist the stretching and folding and holds its shape on the counter.

Tip: If the dough is really sticky (perhaps more hydrated than intended) then I’ll lightly oil the counter-top.

If using a mixer then knead for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl.

3. Bulk Fermentation

Place the dough in a greased container and cover. Over the next 2 – 3 hours, called our bulk fermentation period, the dough will rise to almost double its kneaded size. We’ll also continue to add strength with at least three stretch and folds.

4. Pull and Fold

Roughly every 45 minutes I’ll move around the edge of my dough, which will now be more relaxed and filling the bowl, pinch a good portion pull it up and fold it into the main part of the dough, turn the bowl and repeat as if moving around the face of a clock. I’ll normally get 4 – 6 stretches out of a full turn and I’ll repeat this process for 4 full rotations.

  • Faucibus etiam libero
  • Viverra faucibus sem
  • Pellentesque venenatis ac

Cover the bowl and place in the fridge overnight.

5. Pre-shaping

The next day about 5 hours before I want to use the dough, I’ll take it out the fridge divide it into two equal part. Using the lightest amount of flour or slightly oiled hands form a ball tucking the dough under itself to form a taught surface.

Shaping technique: Holding one of the dough pieces, I’ll folded it under and into itself, turning to repeat all around to form the ball shape then put it back on the counter and perform some twist and pulls to generate the tension in the surface. If you are left with any creases, seams or holes pinch them together.

  • Faucibus etiam libero
  • Viverra faucibus sem
  • Pellentesque venenatis ac

6. Proof

Rest the shaped dough balls on a lightly oiled surface for a final proof, normally for 2 – 3 hours.

Tip: place the proofed dough in the fridge for the final 30minutes of the 3 hours as it will be easier to handle when you are working it during the next step.

Need to freeze some? At this stage, once the dough is fully risen, lightly spray or brush olive oil all over the surface of the ball and place it in a freezer bag removing as much air as possible from the bag. This will keep for up to three months. When you want to use it, thaw-out over-night in the fridge before leaving on the counter for 30 minutes to relax.

7. Shaping

I normally aim for two 12″ pizzas from this recipe, which I prepare on greaseproof paper or pizza pans sprayed or brushed with olive oil to coat the bottom. Gently press the dough toward the edges of the pans or into the shape you wish, rustic is good – I don’t aim for the perfect circle or consistent thickness and I don’t use a rolling pin.

  • Faucibus etiam libero
  • Viverra faucibus sem
  • Pellentesque venenatis ac

If you find your dough is resisting and shrinking back as you’re pressing it out to the edges, try giving it a 15-minute rest before continuing.

Cover and let the dough rise until it’s the thickness you like.

8. Baking

Towards the end of the rise time, preheat your oven to 230c (450°F). If you have a pizza stone put it in now to warm up, otherwise put in a flat bottom roasting tray upside down to warm up.

Sauce and top as you like, but don’t add the cheese yet.

Another top tip is to part-bake the base with only the sauce on, because leaving the cheese off for the first five or ten minutes (depending on crust thickness) helps reduce the sauce and concentrate its flavour. Also, adding the cheese at the start can create a layer that traps moisture and makes your dough soggy.

Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese – or whenever the pizza’s edges begin to brown. Return to the oven and bake for 5 to 7 more minutes, until the cheese is melted.

Store leftover pizza covered in the refrigerator for up to 5 days.

Quis adipiscing ligula donec ullamcorper tellus. Id odio vulputate aliquam nullam vitae tincidunt semper etiam quam donec quis

Donec Massa Integer
  • Ultricies sit semper leo dolor maecenas.
  • Magnis nam penatibus justo nec quis eget amet venenatis integer rutrum eleifend commodo tincidunt.
  • Aenean nunc pretium lorem ullamcorper leo.
  • Nec arcu ullamcorper lorem mus eu.
  • Elit natoque mollis quisque.

Aliquam enim arcu ut. Vulputate pede nisi arcu ut nullam. Ac elit ut ullamcorper aenean dolor pede nec aliquam. Cum enim a. Ut dui phasellus cras. Vivamus pulvinar justo faucibus nec semper lorem nullam.

Total
0
Shares
Like
Tweet
Pin it
Share
Share
Love Your Loaf

Related Topics
  • Pizza Base
  • Sourdough Pizza
Previous Article
  • Bread Hacks

Best flour for making bread

  • June 19, 2019
  • Love Your Loaf
View Post
Next Article
How to Keep Bread Fresh
  • Bread Hacks

How to keep bread fresh for longer

  • July 15, 2019
  • Love Your Loaf
View Post
You May Also Like
View Post
  • Flat Bread Recipes

Naan Bread

  • July 20, 2019
  • Love Your Loaf
View Post
  • Lovin Loaf
  • Sourdough

A Pretium Enim Dolor Donec Eu Venenatis Curabitur

  • December 22, 2018
  • Love Your Loaf
View Post
  • Lovin Loaf
  • Sourdough

Maecenas Tincidunt Eget Libero Massa Vitae

  • October 5, 2018
  • Love Your Loaf
View Post
  • Lovin Loaf
  • Sourdough

Integer Maecenas Eget Viverra

  • July 15, 2018
  • Love Your Loaf

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Posts
  • Naan Bread
  • How to keep bread fresh for longer
  • Sourdough Pizza Recipe (Overnight)
Recent Comments
  • Mr WordPress on Best flour for making bread
Archives
Featured Posts
  • 1
    Naan Bread
    • July 20, 2019
  • How to Keep Bread Fresh 2
    How to keep bread fresh for longer
    • July 15, 2019
  • 3
    Sourdough Pizza Recipe (Overnight)
    • June 29, 2019
  • 4
    Best flour for making bread
    • June 19, 2019
  • 5
    A Pretium Enim Dolor Donec Eu Venenatis Curabitur
    • December 22, 2018
Recent Posts
  • Sit Ligula Metus Sem. Eget Elementum Amet Tellus
    • November 30, 2018
  • Etiam Ante Sem Enim Ipsum Amet Eros Ligula Ullamcorper Vivamus Eu
    • November 23, 2018
  • Eleifend Amet Penatibus Etiam
    • November 9, 2018
Categories
  • Bread Hacks (2)
  • Flat Bread Recipes (2)
  • Italian Bread Recipes (1)
  • Lovin Loaf (10)
  • Metus Vidi (3)
  • Sourdough (4)
  • White Bread Recipes (9)
Author
Love Your Loaf

Subscribe

Subscribe now to our newsletter

Follow Us
Contact Us
  • Email
    hello@loveyourloaf.co.uk
  • Phone
    07973747552
  • Address
    York Street, Twickenham, TW1 3JZ
Grind.
  • Lovin Loaf
  • Bread Recipes
  • Sourdough
  • Bread Hacks
  • Shop
A community of bakers offering peer to peer recipes, advice and reviews on baking better bread

Input your search keywords and press Enter.