A Morphed Pizza Dough
Morphed Pizza Dough with Mushrooms, Blueberries and Spinach
Lately I have been thinking about morphing a sourdough crust dough with a commercially yeasted crust dough and combining the best qualities of both. Using a sourdough levain or starter in your pizza dough can make a significant flavor and texture difference. The sourdough starter adds acidity to the dough which affects strength and flavor. The commercial yeast helps the crust ferment more quickly so it is a lighter, less tough dough. Add the two together and you get a quick, airy, chewy crust with good flavor. Here is the recipe for the dough, it makes two large 15” pizzas:
Proof two teaspoons of commercial yeast in 2 oz of water for 15 minutes.
Add together in a large mixing bowl or dough mixing trough:
• 10 oz/283g sourdough starter @ 100% hydration
• 2 oz/56g evaporated milk
• 10 oz/283g warm water
• The commercial yeast/water mixture
• 16 oz/453g bread flour
Mix these ingredients together and allow them to rest for 30 minutes. After resting add:
• .6 oz/17g sea salt
• 1 oz/28g oil
Stir the salt/oil in well and then add an additional:
• 8 oz/226g bread flour
For the last 8 oz of flour, add most of it (6-7 oz) to the dough and then knead the dough for 10 – 15 minutes using the flour left over for kneading. After the dough feels smooth and soft and you can stretch a windowpane, pat or spray oil on the outside of your dough and then let the dough bulk ferment for two hours in a covered container. Divide the dough into two pieces once the bulk ferment is done. Then proceed as usual. I divided the dough and let the pieces set for 15 minutes and then stretched/rolled them out. I placed them on parchment paper and allowed them to proof for 45 minutes. Then spread your choice of
sauce and toppings. I used white cheese, spinach, mushrooms and blueberries. Bake at 500F on a very hot baking stone for 7 – 12 minutes. Makes about 3 lbs of dough @ 65% hydration.
*Note from Brad: Thanks again Teresa for another great recipe! I hope this inspires others to jump in and try these and even share more of their own with us all here!
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