PIZZA DOUGH WITH SOURDOUGH STARTER

Pizza Dough With Sourdough Starter image

Peter Reinhart, author of "Artisan Breads Every Day" and "American Pie," said a 24-hour wait will improve any dough: take your favorite recipe, let it sit overnight, then enjoy the upgrade. Mr. Reinhart recommends letting the dough rise at room temperature for three hours, then refrigerating it.

Provided by Oliver Strand

Time P1DT20m

Yield Dough for 4 12-inch pizzas or 5 9-inch pizzas

Number Of Ingredients 5

Ingredients

8 ounces sourdough starter (see recipe)
10 ounces 00 flour such as Divella or King Arthur Italian Style (about 2 cups)
6 ounces high-gluten flour such as King Arthur Sir Lancelot (about 1 cup plus 1 tablespoon)
1/2 ounce salt (about 4 teaspoons)
Additional flour, for dusting

Steps:

Using your fingers, break the starter dough into 1-inch pieces in a bowl and mix with 1 cup room temperature water until soupy and chunky. In the bowl of a stand mixer, combine the flours and salt, then add the starter and water. Mix with a wooden spoon until the dough begins to bind, then let rest for 5 minutes. Using the dough hook, knead on the mixer's second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and becomes a smooth ball. Lift dough hook, scraping off any excess dough. Settle a sheet of plastic wrap on the dough, and let rest for 3 to 4 hours.
Cut dough into 4 8-ounce pieces. (For smaller pizzas, divide into 5 6-ounce pieces.) Turn each piece out on a floured surface, folding and kneading three or four times until it becomes a smooth ball. Place each piece in a plastic bin large enough to allow it to double in size, let a sheet of plastic wrap settle on the dough, and cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 1 gram, Carbohydrate 102 grams, Fat 2 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 354 milligrams, Sugar 3 grams, TransFat 0 grams