sourdough pizza crust

sourdough pizza crust

Published: Thu, 01/25/24

** minutes/days * yeast philosophers * bubbles * unclosed parentheses **

Sourdough Pizza Crust (This is good.)

This takes 6 days. This takes 30 minutes. [both true]. (jar of sourdough starter) SUNDAY EVENING, 1 minute: Take the starter out of the fridge. Stir it hard and leave it out to warm up.

(bowl, flour, measuring cup on scale) MONDAY EVENING, 3 minutes: Feed the starter: Combine equal weights starter, water, and bread flour. Cover and leave out.

(Jar with two yeast beings — depicted as pellet shapes with tiny eyes and round hollow mouths) in conversation. Yeast A: Is it getting warm in here or is it just me?

(Same yeast beings, each looking at a big hollow bubble above them). Yeast A: What a relief — I haven't made a bubble in ages! Yeast B: SAME. Feels great!

(Carolyn stirring with a wooden spoon.) TUESDAY EVENING, 7 minutes: Mix up the dough: 375 g water, 100 g starter, 10 g salt, mix to dissolve salt. Then add 500 g bread flour. Stir hard. Cover.

(Carolyn lifting dough gently inside bowl) A HALF HOUR LATER: The dough is a sticky, shaggy mess and you will now start a series of simple movements that will gradually turn it soft and smooth. A.k.a. stretching the dough.

(Same two yeast beings, each with a string of bubbles floating up from the mouth.) (Closeup of Yeast being A, mouth very small and downturned, surrounded by bubbles)

To stretch the dough (2 minutes): * In the bowl, lift the dough gently. * Let it stretch/hang from your hands. * Let the hanging edge(s) fold under slightly as you set the dough down. * Turn the bowl slightly so your next lift/fold comes at a different angle. * Repeat this 6 to 8 times.

OVER THE NEXT FEW HOURS (6 minutes): Repeat the stretching process 3 more time, letting the dough rest (covered with a towel) at least 30 minutes between each.

(Closeup of Yeast Being A, mouth open and downturned.) (Yeast Being A: Do ya ever wonder what it's all for? Yeast Being B: Eh?)

BEFORE BED: Cover the bowl with a plate and leave on the counter overnight.

(carolyn using a bench scraper to cut up dough; cup of coffee in the background) WEDNESDAY MORNING (5 minutes): Flour everything. Gently pour/release the dough onto the counter and cut into 4 pieces. Very gently shape each piece into a round-ish blob.

(Yeast Beings in conversation) YB A: I mean, we eat sugar and we make bubbles. Sometimes BEAUTIFUL bubbles. But what does it ever all add up to? Yeast Being B: You ... might be overthinking it.

(carolyn flinging flour with one hand, holding a dough ball on a piece of parchment with the other) 5 minutes: Wrap each ball loosely in parchment paper, then place in sealed containers or zip bags. Put in fridge for at least 2 days or in freezer if it'll be 4+ days til you're ready to use it.

Yeast Being A: But ... but think about ALL my bubbles, and yours, and everyone we know — all THEIR bubbles, each one so small and simple, but imagine if they somehow came together to serve a purpose we can't even imagine!

FRIDAY NIGHT PIZZA (or Saturday): * Take dough out of fridge to warm up at least 1/2 hour. * Preheat oven & baking stone to 550 degrees or as hot as your oven goes. * Flour everything. * Gently stretch each ball of dough flat on a floured piece of parchment paper. * Top with your favorite things! For best crisp crust, keep toppings thin & non-juicy. * Use a baking peel or cookie sheet to slide each pizza (one at a time) on its parchment into the oven. *
Bake each pizza 7-8 minutes.

Yeast Being B: You mean metaphorically, right? Yeast Being A: Yeah ... metaphorically. (Jar of sourdough in fridge alongside milk, eggs, oranges, etc. Speech bubble coming from tiny dot in jar:) Will I ever make another bubble?

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