Sourdough Rolls Or Pizza Crust Recipes

SOURDOUGH PIZZA CRUSTS

Steps:

• Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. Mix by hand until flour is incorporated. Transfer to the bowl of a stand mixer fitted with a dough hook. Knead dough for 6 minutes; allow to rest for 6 minutes. Repeat 3 times.
• Transfer dough to an oiled pan; cover with plastic wrap and let rise until doubled, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C).
• Separate dough into 6 equal rounds; let rest 10 minutes. Roll out each portion to desired crust size.
• Bake in the preheated oven for 5 to 6 minutes. Cool on a rack; freeze in resealable plastic bags separated by parchment paper.

SOURDOUGH PIZZA CRUST

Steps:

• Gather the ingredients.
• Thoroughly combine the flour, water, starter, salt, and the oil in a medium bowl (preferably a glass bowl that will allow peeking to check on the fermentation activity). The dough will look rough and shaggy and feel soft and sticky.
• Cover the bowl with a damp towel or plastic bag and rest for 20 minutes at room temperature.
• Moisten your hand with a little water, scoop your hand underneath the dough, and gently grasp one side of the lump. Lightly stretch the dough in your hand away from the main mass, then fold it over. Repeat this motion on different sides of the dough three or four more times. Don't overwork it, as the goal is to keep as much air in it as possible.
• Flip the whole mass of dough such that the seams of your folds face down against the bottom of the bowl. You should notice that the shaggy dough becomes considerably smoother. If the dough still looks as shaggy as before, fold the dough again.
• Rest the dough for another 20 minutes, then stretch and fold again as you did the first time.
• Cover once more and ferment at room temperature for at least 4 hours. Your dough will probably not rise significantly, but you should see bubbles forming on the surface and underneath. If you do not see bubbles, give the dough more time to ferment until you do.
• After 4 hours of fermentation, lightly flour a work surface. Invert the bowl above the floured area and wait for the dough to release itself from the bowl. Divide the dough in half.
• Using the same stretch and fold technique (minus the wet hands), shape the pieces into rounds.
• Lightly coat the inside of 2 round 1-pint storage containers (preferably with lids) with the olive oil. Place a dough ball seam-side down into each one. Cover with lids or plastic wrap and refrigerate for at least 24 hours before using. Dough that is kept in the refrigerator for longer will continue to develop flavor and has a shelf life of a week.
• To make the pizza, remove the dough from the refrigerator and place it on a well-floured surface. Coat the dough lightly all over with flour as well. With your hands, gently flatten and stretch the dough into a thin circle about 10 to 12 inches in diameter. Don't overpress it, as keeping as much air in is what will give the dough a delicious and chewy texture.
• Add sauce and toppings as desired and bake according to your preferred method , or simply bake in a 450 F to 500 F oven for 6 to 8 minutes, or until crispy. Serve immediately.

SOURDOUGH PIZZA

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.

SOURDOUGH ROLLS (OR PIZZA CRUST)

Steps:

• In a large bowl, combine all the ingredients. Beat until smooth. Do not knead. Shape dough into 1-1/2-in. balls; place on a greased baking sheet. , Bake at 425° for 10-15 minutes or place in muffin cups and bake at 350° for 25-35 minutes. , (For pizza, sprinkle dough lightly with flour and spread in pizza pan. Bake at 425°for 10 minutes. Remove from oven and top as desired; bake until cheese is melted and meats are cooked.)

SOURDOUGH PIZZA CRUST DOUGH

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.

SOURDOUGH PIZZA CRUST

Steps:

• Using a standup mixer, such as the Kitchen Aide,dissolve the yeast in warm water in the mixing bowl and let sit for 8-10 minutes.
• Add olive oil, salt, sugar and Italian Seasoning and mix well.
• Add the sourdough starter and mix well.
• Add 2-3 cups of flour (add additional flour until the dough pulls away from the sides of the mixing bowl. If it becomes too dry, just add a little more starter.
• Using the dough hook, knead for about 8 minutes.
• Transfer with slightly greased hands to a greased bowl, turning once.
• Cover with a light cloth and let rise for about an hour and a half, or until double in size.
• Punch down and let it rest for 2-3 minutes.
• Spray a pizza pan or pizza stone with Pam and lightly dust with yellow corn meal.
• Transfer dough to the pizza pan and roll out.
• Or transfer the dough to a floured work surface and gently pick up one edge of the dough and let it stretch, gradually working your way completely around the dough.
• Then transfer the dough to the pizza pan and spread the dough with your greased hands so the dough fits your pan.
• Using a fork, punch tiny holes all over the spread dough, being careful not to tear the dough.
• Bake in preheated oven at 425 degree for 10 minutes.
• Remove and very lightly brush with olive oil.
• Add your favorite toppings.
• Bake at 400 degrees until the edges are golden brown and the cheese is melted, usually about 20 minutes.

BEER BREAD (SOURDOUGH BREAD, ROLLS, OR PIZZA CRUST )

Steps:

• FOR FEEDING THE STARTER:.
• Weekly, or as often as every 3 days, feed the starter.
• Dissolve sugar and potato flakes in warm water.
• Add to the starter.
• ONLY If you are making starter for the first time, add the packet of yeast to the ingredients.
• Let set uncovered all day.
• That evening, remove 1 C and refrigerate remainder.
• FOR MAKING BREAD, ROLLS, OR PIZZA CRUST:.
• In a LARGE bowl (NOT metal), Mix together bread ingredients until well blended.
• Cover with dish towel and let set all night (up to 8 hours or more).
• Next morning: Punch down and turn out on floured surface.
• Dough will be sticky. Use enough flour to allow you to shape it, but don't knead more flour into the dough unless it is absolutely too gooey to manage.
• Divide into 3 sections and form loaves or make into rolls or press into pizza pan for pizza crust.
• Let raise for 5 hours or more.
• Bake 350 degrees for 30 minutes
• Brush tops with butter.