Making Pizza Dough

Nutrition

Share on your Social Network

Twitter

Facebook

Google

Ingredients

2 cups Bread Flour

1 1/2 cups Sourdough Starter

1 tbsp Granulated Sugar

2 tbsp Olive Oil

1 tsp Active Dry Yeast

1 tbsp Buttermilk Powder

1 tsp Sea Salt

1/4 cup Warm Water

How To Make

(Preheat your oven to 450 degrees) Add the bread flour, salt, sugar, yeast and buttermilk powder and mix well. A standing mixer would make the process easier. After the dry ingredients are mixed make a well in the center and add the oil. Mix the oil until it is coated with the flour maintaining the well. Now add the sourdough starter. If you using a standing mixer turn the speed on low-medium. It should be just enough to allow the dough to come together. Add the 1/4 cup of water to allow the dough to come together and form. If using a mixer, once the dough has come together add very small amounts warm water (if needed) so the dough not become stiff when mixing. Allow the dough to knead for ten minutes. The dough should have a smooth texture. You do not want the dough to be too sticky. A too sticky dough would come apart. If so add one or two tablespoon of flour and continue to mix. Form a ball of the dough. Put approximately one tablespoon of oil into a bowl and evenly spread it around the bowl. Place the dough ball into the bowl and coat it with the oil until it is completely covered. Use plastic wrap to cover the bowl and allow the dough to double in sizes (Approximately 1 1/2 to 2 hours).

After the dough has risen put approximately two tablespoon of flour on a flat surface and coat the dough with it. You can use a rolling pin and shape the dough by hand. To have a thin pizza use half of the finished dough. Place the dough into a pan and start with sauce. Add vegetables and meats then cheese. Place pan in the lowest rack and bake between 12-16 minutes.

NOTE: Two days in the refrigerator would give the dough a more flavorful result. If you place the dough in the refrigerator take it out and allow it to come to room temperature before baking. (About two hours).