{"id":781,"date":"2012-01-24T20:09:24","date_gmt":"2012-01-25T01:09:24","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2012\/01\/24\/a-morphed-pizza-dough\/"},"modified":"2015-09-03T13:25:17","modified_gmt":"2015-09-03T17:25:17","slug":"a-morphed-pizza-dough","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/a-morphed-pizza-dough\/","title":{"rendered":"A Morphed Pizza Dough"},"content":{"rendered":"

Morphed Pizza Dough with Mushrooms, Blueberries and Spinach<\/h2>\n

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Looks pretty soft and delicious already.<\/p><\/div>\n

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\u201d pizzas:<\/p>\n

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Morphed and awaiting the toppings.<\/p><\/div>\n

Proof two teaspoons of commercial yeast in 2 oz of water for 15 minutes.
\nAdd together in a large mixing bowl or dough mixing trough:
\n\u2022\u00a0\u00a0\u00a0 10 oz\/283g sourdough starter @ 100% hydration
\n\u2022\u00a0\u00a0\u00a0 2 oz\/56g evaporated milk
\n\u2022\u00a0\u00a0\u00a0 10 oz\/283g warm water
\n\u2022\u00a0\u00a0\u00a0 The commercial yeast\/water mixture
\n\u2022\u00a0\u00a0\u00a0 16 oz\/453g bread flour<\/p>\n

Mix these ingredients together and allow them to rest for 30 minutes. After resting add:
\n\u2022\u00a0\u00a0\u00a0 .6 oz\/17g sea salt
\n\u2022\u00a0\u00a0\u00a0 1 oz\/28g oil<\/p>\n

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Add the White Cheese, Mushrooms, Blueberries and Spinach<\/p><\/div>\n

Stir the salt\/oil in well and then add an additional:
\n\u2022\u00a0\u00a0\u00a0 8 oz\/226g bread flour<\/p>\n

For the last 8 oz of flour, add most of it (6-7 oz) to the dough and then knead the dough for 10 \u2013 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<\/p>\n

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As I’m posting these for Teresa, I can imagine how great those blueberry bursts of flavor would be and am challenged to make one of her doughs in the near future!<\/p><\/div>\n

sauce and toppings. I used white cheese, spinach, mushrooms and blueberries. Bake at 500F on a very hot baking stone for 7 \u2013 12 minutes. Makes about 3 lbs of dough @ 65% hydration.<\/p>\n

Teresa Greenway<\/p>\n

NWSD2<\/a><\/p><\/blockquote>\n