The development of this formula and method of producing a genuine sourdough version of a dough that can be used to make fabulous versions of ciabatta, focaccia and pizza bases has been slow and laborious but richly rewarding. Your ability to handle a dough with a very high 80% hydration might take a bit of practice but the results are well worth it. For those who do not have an active sourdough culture I will be putting up a yeasted version in the very near future.
The making of this dough needs to be started the day before you wish to bake.
Ingredients
200ml of active sourdough starter. (I activate mine 3 hours prior and have it at the consistency of pouring cream.)
600gm strong white flour
25ml olive oil
12gm salt
400ml warm water
These quantities can be varied providing the ratio is maintained. Therefore you can halve the quantities, divide them by three or even double them if you have to. I tried to do a quarter of the ingredients and had to make some minor adjustments due to the inaccuracy of measuring such small quantities.
The method for making the dough is here.
Rest for 10 minutes then gently press out into a flat disc about 150mm in diameter. Rest covered for another 10 to 15 minutes then gently press and stretch out to around the size of your pizza tray then lift onto the tray for the final shape. Rest another 15 minutes before placing your toppings on top. We use our roasted tomato sauce for a traditional topping. Our favourite is four cheese pizza which doesn't have a sauce; just 150gm of four different cheeses. The pizza shown below was a mix of mozzarella, cheddar, fontina and fresh goat cheese. We added in some fresh ground black pepper and fresh thyme.
Place the pizza on the top rack of your very hot oven, and bake for 5 to 10 minutes then slide the pizza off the tray onto the hot pizza stone and bake until the base is fully baked. When ready, slide the pizza tray back under the pizza, remove from the oven, slice and serve.
Bình luận