Better then Ny Style; SF Sourdough Pizza
Do you long for the thin, chewy, wonderful
goodness that is New York style pizza dough? Well, too bad, because
most of us don’t live in New York. However, that doesn't mean that you
can't make a comparable and even “gasp” better pizza dough. The key
to good dough is trial and error, mixed with a little knowledge, careful
measurement and careful records of the steps taken.
Assuming that you already have a vibrant
sour-dough starter, your first step is to get it activated by feeding
it. Google the Sourdough FAQ for more information.
Once your sourdough is ready, take
about ¾ of your flour and mix it with your water and sourdough starter
and let it sit for about 20-25 minutes. This pre-hydration process is
called autolysis and it allows for better links between gluten and starches
and results in shorter mix times and improved dough extensibility. In
practical terms, it makes for chewier dough.
After 20 minutes, you can add the
salt, other ingredients and the rest of your flour. As you mix these
ingredients, a dough ball should begin to form. Kneed this ball for
about 15 minutes by hand or until you are tired. Alternatively, throw
this in the good old standing mixer for about 5 minutes and you’re done.
Once the dough is done, you need to
let it rise. I generally use a small amount of olive oil to coat a bowl
and then cover loosely with cling-wrap. Some are opposed to using a
lot of olive oil, but I am not trying to win a contest here, just trying
to keep my dough from sticking to the bowl. The amount of time you let
your dough rise will depend upon your kitchen’s temperature. I usually
let my dough rise until it is double in size or about 3 hours.
When making pizza dough, my best advice
is to experiment and record the results. Once you have a dough that
you like, replicate it and keep experimenting. For ideas on dough recipes,
check out our dough recipes. Bon Appetite!!!
Once you have perfected your sourdough
pizza dough you can use it in a ton of different pizza