Pizza Dough with Sour Dough Starter

Submitted by Gary on

Summary

Yield
pizzas
SourceGary Marshall
Prep time
Cooking time
Total time

Description

This is a pizza dough that uses a sour dough started to add complexity to what would otherwise be a plain flour pizza dough.

Ingredients

1⁄2 c
water (warm)
1 t
yeast
1 t
sugar
1⁄2 c
corn meal
1 T
wheat gluten
1 c
sour dough starter
2 1⁄2 c
flour
1 t
salt
1 T
olive oil

Instructions

Combine first four dry ingredients, yeast, sugar, corn meal and wheat gluten, mix and add warm water, mix again and let rest 30 minutes. Add sour dough started and flour and using mixer and dough hook, knead for ten minutes after dough comes together. Add additional flour or water as needed to adjust dough consistency. After mixing, dough should form a ball, coat lightly with olive oil and let rest until double in size. Knock down the dough, divide in half, and use for making pizza. If doubling, may need to increase salt to 1 tablespoon. For additional yeastiness and aroma, make the dough the day ahead and let the dough rest overnight in the refrigerator. Remove from the fridge and let come to room temperature prior to rolling out. After rolling out, let the dough rest again a bit to allow for a little rise before baking.

Notes

Optional ingredients include rosemary (dried or fresh, diced), garlic powder, or anything else to flavor the dough. The sour dough starter is roughly a half water and half flour by volume starter.