My goto recipe for making pizza at home in the last weeks. It’s not a lot of active work, no mixer and no kneading required, needs no fridge space and you have pizza in less than 24 hours. All you need is a sourdough starter (google how to make it, after one week of daily feeding you should have something you can use forever after that). The starter survives in the fridge easily for 2-3 weeks, probably longer.
Makes 4 275g dough balls.
Feed and peak the sourdough starter the night before. I like to set everything up at 10pm so I can mix the main dough at 9am the next day. Feed it so you have 195g of starter. I do 1:2:2 most times, so around 50g of sourdough, 100g flour, 100g water, to have some left for the next time.
Next day at 9am, mix roughly by hand or with a spoon until everything is incorporated:
* 195g mature peaked sourdough starter
* 370g water
* 570g 00 flour
* 20g salt
Then at 9:30, 10:00, 10:30 and 11:00 do some short stretch and folds, dough should be perfectly smooth without kneading after that. Rest for 1 hour at 20C and make balls at 12:00. Rest for at least 5 hours at 20C and bake pizzas between 5pm and 7pm.
I use a Roccbox at low to medium flame, around 430C.
Recipe was calculated using Pizzapp with Liquid Sourdough as yeast choice and upping the yeast amount in settings to +50%. Comes out great every time. Also busted the myth for me that pizza dough needs a lot of kneading. If you ferment for longer than 5 hours, gluten will basically form by itself biochemically, no need for mechanical intervention. I also found that I like the taste of room temperature fermentation more than that of a cold ferment. Give it a try!
by EcstaticCategory9883