First sourdough / PIZZA!

[bsruther]

I usually don't start baking until the weather gets cooler but I must confess that this thread has pushed me into premature pizza production too.
Picked about 12 tomatoes from the garden, peeled them and added them to 3 big cloves of garlic sauted in OI. I like to grate my garlic, it really seems to bring out the flavor...and it did. Added a pinch of sugar, salt, onion powder and fresh basil from the garden. Let the sauce simmer for a couple hours to reduce the water.
Basic dough recipe using bread flour.

The wife usually likes my pizza, but she was moaning and making all kinds of weird vocalizations over this sauce.
I can still taste the garlic 2 hours later.

 

[bfunk13]

Look what this thread put us in the mood for today! Bfunk's works of art put our humble attempt to shame. But we did make the crust from scratch. Something we'd never done before. It turned out fantastic!

View attachment 137099

Dude!
Are you kidding me here?
First attempt? That looks insanely good man!
Seriously, i guarantee my first home made pie was nothing close to this.
Very Nice Work!

 

[bfunk13]

I usually don't start baking until the weather gets cooler but I must confess that this thread has pushed me into premature pizza production too.
Picked about 12 tomatoes from the garden, peeled them and added them to 3 big cloves of garlic sauted in OI. I like to grate my garlic, it really seems to bring out the flavor...and it did. Added a pinch of sugar, salt, onion powder and fresh basil from the garden. Let the sauce simmer for a couple hours to reduce the water.
Basic dough recipe using bread flour.

The wife usually likes my pizza, but she was moaning and making all kinds of weird vocalizations over this sauce.
I can still taste the garlic 2 hours later.



View attachment 137100 View attachment 137101

Oh yeah buddy!
Lookin real good.
I have three sourdough dough balls to be ready tomorrow.
Have been out at room temp for 24 hrs now. Going to be a total of 40 hr ferment.
Should be good, we will see.

Stoked you guys got out the pizza peels!

 

[bfunk13]

How long did your dough ferment?
Most of the recipes i use day 2-3 are the best.
Also nice job getting it round man!
Tip, ferment your dough in round plastic containers. Its much tougher to get a round pie from rectangular dough.

A Lot can be learned here
http://www.pizzamaking.com/forum/index.php

 

[1kzwoman]

I use Dakota Maid all purpose flour in my starter and pizza dough .
No recipe per say as my Dad had sourdough pancakes every day for breakfast when I was growing up. Learned starter care from him, bread making from Mom all by look and feel.
I like half breed biscuits like baking powder but use sourdough and soda instead of baking powder for leavening .

 

[bfunk13]

Deep dish and Stromboli!

Link Removed Link Removed

 

[DevilsBrew]

This thread is awesome

 

[begreen]

This thread is killing me. Moved it to the nook so that more folks see it. Will leave a link back to DIY.

bfunk, how did your italian sourdough crust compare to the caputo flour one or are you using the starter for that blend. I see IDY in the recipe and thought that would be yeast?

 

[bfunk13]

This thread is killing me. Moved it to the nook so that more folks see it. Will leave a link back to DIY.

bfunk, how did your italian sourdough crust compare to the caputo flour one or are you using the starter for that blend. I see IDY in the recipe and thought that would be yeast?

So yes i am using caputo 00 flour with the sourdough starter. I meant to put starter instead of IDY but i think both would produce very similar results. I think the trick to this dough is the low yeast percent with long room temp ferments. Up to 48 hours at 65-70 degrees. I do not have an exact science to the fermenting times and temps, i know some people pay very close attention to this. I like 24 hours at room temp in bulk, then ball and put in glass containers. 18-24 hours later you will see a rise and bubbles forming on the bottom of the dough ball. I kind of play it by ear from this point forward. This dough cooked at 700-750 makes a light crunch on the outside, with a tender/chewy inside. My favorite blend yet.Made this one over the weekend!

 

[bsruther]

So yes i am using caputo 00 flour with the sourdough starter. I meant to put starter instead of IDY but i think both would produce very similar results. I think the trick to this dough is the low yeast percent with long room temp ferments. Up to 48 hours at 65-70 degrees. I do not have an exact science to the fermenting times and temps, i know some people pay very close attention to this. I like 24 hours at room temp in bulk, then ball and put in glass containers. 18-24 hours later you will see a rise and bubbles forming on the bottom of the dough ball. I kind of play it by ear from this point forward. This dough cooked at 700-750 makes a light crunch on the outside, with a tender/chewy inside. My favorite blend yet.Made this one over the weekend!

View attachment 140626

Do you ferment after the second rise or is it just one rise?
And if I use IDY should I use less than usual?

 

[bfunk13]

Do you ferment after the second rise or is it just one rise?
And if I use IDY should I use less than usual?

Good point, 24 hour rise at room temp, punch down and make into dough balls, room temp ferment for another 18-24 hours.
Try the recipe i posted earlier, it will seem like very little yeast when you measure but that is where the long ferment comes in.
I used to use 2.5 tsp of yeast and it was ready in 8-12 hours. But the flavor was never there.

 

[bfunk13]

What kind of oven are you using? Max temp?
Caputo 00 flour has no benefit in lower temp ovens. Most home ovens max out at 500-550
If this is the case just use bread flour or all purpose.
This dough calculator is a great tool, put in your percentages, ball weight (how big you want your pie) and # of dough balls. It will make your recipe for you.

http://www.pizzamaking.com/dough-calculator.html

 

[bsruther]

If I use bread flour would I use the same amount as caputo?

 

[bfunk13]

You can do the double rise as described above, then go to the fridge for up too 3-4 days. I actually like a day in the fridge, cool (not cold) dough is much more forgiving than room temp for stretching your skins.

 

[bfunk13]

If I use bread flour would I use the same amount as caputo?

You might use the same recipe but drop your hydration a bit as caputo absorbs water different than bread flour. Might try 60% hydration. Wetter doughs can be very tough to work with.

 

[bsruther]

Yeah, I find the wetter dough stretches to easily.

Thanks

 

[bfunk13]

Yeah, I find the wetter dough stretches to easily.

Thanks

Yes, and many times a hole in the middle of your pie!

 

[bsruther]

Oven maxes at 500. Hoping to find one that goes to 550 when we redo the kitchen this winter.

 

[bfunk13]

Pizza stone?
If you go over the deep end like i did you can look into a blackstone outdoor pizza oven.
Here is a video i made of a pizza bake on the blackstone. Forgive the quality and sun. 9 year old on the camera.

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

 

[begreen]

BFunk, you've become a master. Congratulations!

 

[bfunk13]

BFunk, you've become a master. Congratulations!

Haha, well thanks but keep in mind i am only posting the good ones!
I have had plenty of flops i promise you.

 

[bfunk13]

This video shows how the Blackstone gets its 800+ temps.
Pretty impressive burner and quite the learning curve with this thing.

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

 

[begreen]

All better than being a slave to tobacco. Have you been able to keep it clean?

 

[bfunk13]

All better than being a slave to tobacco. Have you been able to keep it clean?

Quite the memory on you!
Man that was a couple years ago and i am far from a regular anymore. Impressive.
Gotta admit i had my problems, back and forth. But over a year now smoke free and not going back. Still battle it though. Thanks for asking!

 

[bsruther]

No stone yet, can't find one that I like. Looking for one that's at least 16", most that I see are 14 and too thin.
For now I use a round pizza sheet and precook the skin for 1 minute (I know, blasphemy).
I'll probably get a stone and peels after the kitchen's done.

I do like that grate you have your pizza on. Hate it when I put the pizza on the counter and the underside gets soft.