Sourdough Pizza Dough Abm Recipes

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SOURDOUGH PIZZA



Sourdough pizza image

Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Treat

Time 2h

Yield Makes 6 pizzas

Number Of Ingredients 7

1 batch white sourdough (see step 1)
strong or plain flour , for dusting
2 x 400g cans plum tomatoes
2 tbsp extra virgin olive oil , plus extra to serve
1 tsp dried oregano
300g mozzarella , torn into chunks
small bunch of basil , leaves picked (optional)

Steps:

  • Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
  • Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
  • To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
  • Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.

Nutrition Facts : Calories 502 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.3 milligram of sodium

SOURDOUGH PIZZA DOUGH



Sourdough Pizza Dough image

This is a varsity-level take on the classic pizza dough recipe from Roberta's in Brooklyn, using sourdough starter to help the dough rise - and give it great taste. If you feed your starter regularly, you can use it in this recipe right out of the crock in which you store it. But if not, give the starter a feed of flour and water a few hours before you mix up the dough. (If you need to start a starter, add a week or so to the process.) "It's a little more complicated" than a regular dough, said Anthony Falco, who runs the pizza operations at Roberta's, "but, oh boy, the end result is worth it."

Provided by Sam Sifton

Categories     breads, pizza and calzones, main course

Time P1DT30m

Yield 3 pizzas

Number Of Ingredients 5

5 cups/500 grams 00 flour
2 1/2 teaspoons/15 grams kosher salt
2 1/2 teaspoons/7.5 grams instant dry yeast
1 tablespoon/15 grams extra-virgin olive oil
1/4 cup plus 2 tablespoons/90 grams sourdough starter, "fed"

Steps:

  • In a large mixing bowl, combine the flour and salt.
  • In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water, the instant dry yeast and the olive oil, then stir the sourdough starter into it and pour it into the bowl with the flour mixture. Knead with your hands until well combined, about 4 minutes, then let mixture rest for 15 minutes.
  • Knead rested dough for 3 to 4 minutes. Cut into 3 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with a dampened cloth and let rest and rise for 8 to 24 hours in the refrigerator. (Remove from refrigerator 30 to 45 minutes before you begin to shape it for pizza.)
  • To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Nutrition Facts : @context http, Calories 561, UnsaturatedFat 4 grams, Carbohydrate 109 grams, Fat 6 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

PIZZA DOUGH (ABM)



Pizza Dough (Abm) image

This is from my bread machine recipe book... I keep misplacing the book so I'm putting this recipe here so I can always find it!! You can double the recipe if your bread machine can handle 1 1/2 pound loaves.

Provided by my3beachbabes

Categories     Breads

Time 1h35m

Yield 1 pizza crust, 8 serving(s)

Number Of Ingredients 7

3/4 cup water, 80-90 degrees F
2 tablespoons vegetable oil
2 cups all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 teaspoons bread machine yeast
1 tablespoon italian seasoning (optional)

Steps:

  • Add lukewarm water and oil to pan. Add flour, sugar, italian seasoning and salt to the pan. Tap pan to settle dry ingredients, then push some ingredients to the corner. Make a well in the center of dry ingredients; add yeast. Lock pan into breadmaker. Program breadmaker for the dough cycle. When done, remove dough from the pan and place on a floured surface. Knead for 1 minute the let dough rest for 15 minutes.
  • Roll dough out to fit your pizza pan. Place on greased pan. Top as desired and bake in a 425 degree oven for 10 - 15 minutes or until nicely browned.

SOURDOUGH PIZZA



Sourdough Pizza image

Homemade sourdough pizza is an eye-opening experience, with so much flavor in the dough and a crispy chewy texture to the crust. Add to that cooking the pizza in a wood-fired oven and you'll be dazzled by added smoke character, toasted crust edges, and more intensely caramelized toppings.

Provided by Melissa Johnson

Categories     Recipes

Time 1h4m

Number Of Ingredients 16

510g tipo 00 flour (3 1/2 cups)
90g whole grain turkey red wheat flour (1/2 cup + 3 Tbsp)
390g water (1 2/3 cup)
120g sourdough starter (~1 cup stirred down)
14g olive oil (1 Tbsp)
12g salt (2 tsp)
2-3 Tbsp additional flour for kneading
1-2 Tbsp additional oil for coating the dough bowl and the proofing pan
1/4 cup of cornmeal to dust the pizza peel
Baker's Percentages
85% tipo 00 flour
15% whole grain turkey red wheat flour
65% water
20% sourdough starter
2.3% olive oil
2% salt

Steps:

  • Levain
  • Prepare your 120g of starter by mixing 40g of starter with 40g of water and 40g of flour. This is a 1:1:1 starter preparation, but other builds are fine too. Mark your jar with a rubberband and let it sit at room temperature for 4-8 hours until roughly tripled.
  • Mixing and First Rise
  • Mix the ingredients, including the 120g of mature starter, together by hand, or in a mixer with the dough hook attachment, until everything is incorporated and forming a ball around the hook.
  • Scrape the dough out onto a floured counter and knead it for 3-5 minutes, adding a small amount of flour until the dough is manageable.
  • I prefer to hand knead the dough, but if you want to keep the dough in your mixer for 5-10 minutes until it passes the windowpane test, that is fine too. Covering it while it's still shaggy, and doing several rounds of stretching and folding over the course of a couple of hours is also an option.
  • Lightly oil a bowl, dab the "top" of your dough ball in the oil, then lay the bottom side down in the bowl and cover.
  • Let the dough rise until it has approximately doubled. I tend to leave the dough at room temperature for a few hours and then put it in the refrigerator for a day or so, and finally pull it out when it is fully risen or close to fully risen and just needing a few more hours at room temperature.
  • The bulk fermentation can be just a few hours if you use warm water and have a warm house or put the dough in a lit oven, or this can be five days if you use sleepy starter and put the dough in a 37F refrigerator. I did the latter recently, and the pizza was tasty-sour and the crust perfectly bubbly.
  • Preshape and Second Rise
  • When the bulk fermentation is finished, lightly oil a 9x13 baking pan and your counter.
  • Scrape out the dough onto the oiled counter, gently press out most of the air, and divide the dough into 4-5 pieces. The total dough weight is approximately 1140g. This makes five approx. 225g or four 285g pizzas. (You can go larger and smaller, but you may need to adjust cook time.)
  • Form each piece into a ball by folding the sides of the piece inward. Then hold the ball in one hand with the taut top on your palm, while you pinch the bottom pieces together with your other hand.
  • Place the balls in the oiled pan seam-side down, and cover or put the entire pan in a plastic bag. The final proof can be at room temperature for 45-90 minutes or in the refrigerator for 8-12 hours. Various combinations of room temperature and cold proofing work, and a lot depends on how warm the dough was when you shaped it, and if your room temperature is very warm. Even in a heat wave, I've not seen a big difference in pizza outcome when the first dough ball of a batch was formed into a pizza and cooked an hour before the last dough ball.
  • Topping Prep
  • 45-90 minutes before the dough is finished proofing, set up your toppings and the area where you will be stretching and "decorating" your pizza. My preferred pizza sauce is NYTimes Classic Marinara plus 6 ounces of tomato paste (sometimes I skip the paste). I like to make it ahead of time, and simply pull it out of the refrigerator to warm up a bit when I'm setting up the toppings.
  • Shaping and Baking (by oven type)
  • Wood-Fired Oven
  • About 30 minutes before your dough is finished proofing, fire up your pizza oven. Make sure your Uuni or other pizza oven is clean and ready to go -- the stone tiles have been brushed off, and the charcoal/wood tray has been emptied.
  • Have everything you need on hand: kindling, charcoal, gloves, an aluminum pizza peel, and a "hot plate" to lay the door on (also the cast iron pan if you cook vegetables or meat too). I use a couple pieces of kindling as a rack, and steel/aluminum baking sheets and cooling racks for the pizzas that come out of the oven. (See gallery)
  • Your damper in the chimney should be open, and the flue at the base of the chimney inside the oven should be about half open.
  • Place 4-6 pieces of very dry kindling in the fuel area of your pizza oven. Light them and put the cover back on. Checking on them every few minutes, let them burn for about 5-10 minutes, until they are fully burning. Add about 15 pieces of lump charcoal and wait another 10 minutes or until the temperature is over 700F. About 5 minutes before cooking your pizzas, you can add wood again for an extra burst of heat. Wait a few minutes for the wood to be fully lit and the smoke to be white or clear, not black, before before loading a pizza. This entire process takes about 20 minutes, and this is what has worked for me, but you may prefer different time parameters, fuel types and amounts.
  • Prepare your pizza peel with flour and cornmeal. Rub the flour into the wood and sprinkle the cornmeal on the top of the flour. I prefer a wood peel for prepping and loading pizzas, and an aluminum peel for removing them. A third smaller peel for turning the pizza is a helpful option, too.
  • Remove a dough ball from the proofing pan and gently grasp one side of the circle with both hands. Holding the top edge of the circle (10 o'clock and 2 o'clock), let the rest of the dough droop/stretch downward while you then rotate and re-grab the dough like you're turning a steering wheel. This will develop about a 1/2-1 inch crust edge and stretch the middle. (Using a rolling pin is fine too.)
  • If the dough only stretches a bit, lay it down on your floured counter for 5-10 minutes while you work on your other dough balls and check on your oven temperature. By the time you come back to the first circle, the gluten should have relaxed and you will be able to stretch it further. Try not to let any part of the dough get thin enough to see through or you may end up with a hole.
  • Lay your pizza dough on the floured/cornmealed pizza peel. Stretch and adjust the dough a little more, aiming to position one edge of the pizza all the way at the front edge of the peel. When you insert the peel into the oven, the front edge of the dough will "catch" on the hot stone, making it easier to slide the peel out from under the pizza.
  • Now top your pizza dough to your liking and put it in the oven. If you leave the pizza on the peel for more than a few minutes, it may begin to stick to the peel, so keep your assembly line moving.
  • After about 1.5 minutes of cooking, rotate your pizza with an aluminum peel. The heat is strongest in the back of the oven near the fire, so this will encourage even cooking and char spots. After about 1.5 more minutes, your pizza is likely done.
  • Using an aluminum peel, remove the pizza from the oven and put the pizza on a rack if not eating right away (this keeps the bottom crispy), or on a plate or a steel/aluminum sheet to serve.
  • Repeat with the next pizza and so on. When you're finished cooking the pizzas, let the fuel burn off and the oven cool down before cleaning and storing it.
  • See the last photo gallery for ideas for things to cook while the oven is warming up (pitas), cooling down (s'mores, garlic knots from extra dough), and still very hot (steak and veggies).
  • Kitchen Oven
  • About 30 minutes before your dough is finished proofing, preheat your kitchen oven with a baking stone or steel in it to 500F, using the top shelf if you have a top broiler. You can also use an upside-down baking sheet as your baking surface, with parchment paper under the dough, and preheated to only 450F.
  • Flour and sprinkle cornmeal on the peel as described above, or use a square of parchment paper for each pizza.
  • Remove a dough ball from the proofing pan and gently grasp one side of the circle with both hands. Holding the top edge of the circle (10 o'clock and 2 o'clock), let the rest of the dough droop/stretch downward while you then rotate and re-grab the dough like you're turning a steering wheel. This will develop about a 1/2-1 inch crust edge and stretch the middle. (Using a rolling pin is fine too.)
  • If the dough only stretches a bit, lay it down on your floured counter for 5-10 minutes while you work on your other dough balls and check on your oven temperature. By the time you come back to the first circle, the gluten should have relaxed and you will be able to stretch it further. Try not to let any part of the dough get thin enough to see through or you may end up with a hole.
  • Lay your pizza dough on the piece of parchment paper or floured/cornmealed pizza peel. Stretch and adjust the dough a little more, aiming to position one edge of the pizza all the way at the front edge of the peel if that is what you're using. When you insert the peel into the oven, the front edge of the dough will "catch" on the hot stone, making it easier to slide the peel out from under the pizza.
  • Now top your pizza dough to your liking and put it in the oven. If you leave it on the peel for more than a few minutes, it may begin to stick to the peel, so keep your assembly line moving or use parchment paper.
  • For a pizza stone or steel, bake for 7 minutes, then switch to broil for 1 minute more. Keep the oven on broil an additional minute before you load the next pizza. This helps reheat the stone before you switch back to bake mode.
  • For a baking sheet, bake the pizza on parchment paper on the sheet for 8 minutes, then broil (still at 450F) for 1-2 minutes. Then move the pizza to a bare lower rack, removing the parchment after the transfer, and bake 3-4 more minutes.
  • Remove the pizza from the oven with a peel, spatula, or even by tugging on a corner of the parchment paper.
  • Put the pizza on a rack if not eating right away (this keeps the bottom crispy), or on a plate or a steel/aluminum sheet to serve.
  • Repeat with the next pizza and so on.

SOURDOUGH PIZZA CRUST DOUGH



Sourdough Pizza Crust Dough image

Great sourdough pizza dough to top with your favorites.

Provided by tamaraarlene

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time 47m

Yield 4

Number Of Ingredients 4

1 ½ cups sourdough starter
1 ½ cups all-purpose flour
1 tablespoon olive oil
1 teaspoon salt

Steps:

  • Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.
  • Bake in the preheated oven until pale golden, about 7 minutes.

Nutrition Facts : Calories 335 calories, Carbohydrate 61.9 g, Cholesterol 0.5 mg, Fat 4.4 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 0.6 g, Sodium 603.9 mg, Sugar 2.2 g

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  • Mix all of the ingredients (with or without yeast - see step 3 on where different) together in a large bowl until they are well combined then let the mixture sit 15 minutes.
  • Then, knead the dough either on a surface or by stretching and folding the dough over itself in the bowl a few times. Either way, fold over after each stretch, then turn 90 degrees and repeat. Make around 6 - 8 stretch and folds.
  • Form the dough into a ball in the bottom of the bowl, cover the bowl with cling wrap/film and leave to rise around 3 hours. If you are not using yeast, you should leave it longer - either out for around 8 hours or, for a slower rise, prepare the dough the night before, leave it out an hour or two then put in the fridge to continue proving gradually overnight.
  • Once the dough has roughly doubled, turn it out on to a lightly floured surface and divide up to use for your pizzas - you can make them whatever size you want but this makes roughly 3 good-sized personal pizzas (assuming a relatively thin crust). Top as you prefer then bake at 425F/220C for approx 15-20 minutes until lightly brown and crisp.
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SOURDOUGH PIZZA CRUST (NO ADDED YEAST) - A PINCH OF HEALTHY
2020-05-04  · Pour 1/2 teaspoon oil on top of the dough ball, and flip it around a couple times in the bowl to cover it in oil. Cover the bowl with a kitchen towel, and allow to rise for 4 hours. Transfer the dough …
From apinchofhealthy.com
5/5 (4)
Total Time 4 hrs 35 mins
Category Main Course
Calories 148 per serving
  • Use the dough hook attachment to bring the dough together in a ball, and let the mixer knead the dough for 8 to 10 minutes (total).
  • Pour 1/2 teaspoon oil on top of the dough ball, and flip it around a couple times in the bowl to cover it in oil.
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SOURDOUGH PIZZA CRUST - HEALTHY AND HOMEMADE - BELGIAN FOODIE
2018-02-24  · In this recipe for Sourdough Pizza Crust, there are 3 basic steps: Creating the sponge and letting it develop, Mixing and kneading the dough and letting it rise (also known as bulk …
From belgianfoodie.com
4.8/5 (9)
Category Appetizer, Bread, Main Dish
Cuisine International, Italian, Vegan, Vegetarian
Total Time 45 mins
  • Pour the sourdough starter into a large bowl. Add the water, sugar and then the amount of flour indicated for the sponge step. Mix together gently with a wooden spoon.
  • Add the amount of flour, salt and olive oil indicated for the bulk fermentation stage into the glass bowl with the sponge. Mix together with a wooden spoon. Let it sit a few minutes.
  • Preheat the oven to 450°F (230°C) (see notes) with your pizza stone or pizza pan inside. I use a cast iron pizza pan (see above) with great results. Let the heat at the indicated temperature for at least 10 minutes.
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EASY SOURDOUGH PIZZA CRUST RECIPE - THE GINGERED WHISK
2019-08-05  · This easy sourdough pizza dough recipe is a great recipe to make with your sourdough discard. It is easy to work with, and no overnight fermentation is needed, so its easy to make any time …
From thegingeredwhisk.com
5/5 (5)
Total Time 2 hrs 20 mins
Category Family Friendly Dinner Recipes
Calories 449 per serving
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EASY SOURDOUGH PIZZA CRUST (DETAILED RECIPE) - A BRIGHT MOMENT
DAY 1, Step 2: Fold the dough to activate the gluten and create a smooth, elastic dough. DAY 1, Step 3: Let the dough rest overnight. DAY 2, Step 4: Separate the dough into individual portions, then place …
From abrightmoment.com
  • Gently transfer the dough to a clean and very lightly floured surface. (You want to be careful to pull from the edges and DO NOT punch down the dough, or you will loose the air pockets that were created during fermentation.)
  • OVEN: Preheat oven to 500F. place a large baking pan or pizza stone in the oven as it preheats. PIZZA OVEN: Heat up until temperature reaches at least 500F (you can test this by using a infrared thermometer or allowing it to heat up for at least 15 minutes).
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SOURDOUGH THIN-CRUST PIZZA DOUGH - LIFE IS GOOD
2016-01-08  · Sourdough Thin-Crust Pizza Dough. January 8, 2016 Leave a Comment. Sourdough Thin-Crust Pizza Dough. Votes: 13 Rating: 3.38 You: Rate this recipe! Print Recipe. Makes enough for two 10-inch pizzas Course Main Dish; Cuisine Italian; Sourdough Thin-Crust Pizza Dough. Votes: 13 Rating: 3.38 You: Rate this recipe! Print Recipe. Makes enough for two 10-inch pizzas Course Main …
From thehomesteadatbridlecreek.com
3.4/5 (13)
Category Main Dish
Cuisine Italian
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SOURDOUGH PIZZA DOUGH ABM RECIPES
Sourdough Pizza Dough - Abm. Recipe by Busters friend. Came up with this to handle some of the surfeit of an especially good potato-based sourdough starter. Rises beautifully & yields 2 large chewy blistered crusts to fire up on your favorite pizza … From food.com. Load bread machine according to manufacturer's instructions. Watch when it starts the kneading cycle & adjust dough ...
From tfrecipes.com
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Top Asked Questions

How do you make sourdough pizza crust at home?
Combine the starter, water, flour, and salt in a deep bowl. Stir until well mixed, and forms a rough, sticky dough. Turn dough out onto a lightly floured counter. Knead, adding more flour as needed, until dough forms a smooth, elastic ball, 8 to 10 minutes.
Is there such a thing as sourdough pizza?
There's no pizza like sourdough pizza! With a crispy, chewy crust that is perfectly charred on top and bottom and loaded with all the good stuff. We've developed an easy overnight dough that will hold all your favorite pizza toppings and bake to perfection every time, without a pizza peel.
How long does it take for sourdough pizza dough to rise?
Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot (or double the yeast). For two thin-crust pizzas: Divide the dough in half and shape each into a flattened disk.
How do you make sourdough starter at home?
Here we go! To start with you need put the flour, salt, yeast, and the Italian seasoning into a mixing bowl and mix it up. Then stir your sourdough starter and measure out 1 cup into the bowl and add the 1/2 cup warm water. Mix well until combined. You can mix it either by hand or with a stand mixer.

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