I already baked Pizza in a lot of variants. And as I like to test new recipes, today I present you a variant with firm dough and sweet starter.
The use of an rather firm dough has – especially when you bake in a wood fired oven – the advantage of easy handling. To archive a bubbly crust requires a well proofed preshaped doug. As I learned from a pizzaiolo the dough balls are in perfect condition, if you turn them and there is a lot of small and middle sized bubbles at their bottom. Big bubbles aka “holes” are not so good as they tend to make the dough base uneven. Forming the dough base is very easy if the dough balls are well proofed, too, because the gluten network is relaxed at this point.
Due to the sweet starter and a long cold fermentation in the fridge, the flavour is complex with subtle notes of lactic acid. It adds a deepness to the pizza flavour which makes it to a favourite of mine!
Pizza dough with sweet starter
für 4 middle sized Pizza
- 500g flour Type 550
- 15g olive oil
- 275g Water
- 12g Salt
Mix all ingredients for the Sweet starter and let it rise for 2-3 hours at 30°C until the volume doubled.
Knead all ingredients for the dough for 3 min at slow speed and another 8 at fast speed.
Now place the dough in a good oiled container and ferment over night in the frdige (about 12-16 hours).
Now divide the dough into 4 pieces of 220g each and shape it to balls.
Proof for 2-4 hours at 30°C or about 8 hours in the fridge. The proofing time varies depending on the starter fitness. The dough ball should be fully proofed.
Stretch the dough into pizzas of 30 cm diameter and top it with everything you like on a pizza.
Bake 2-3min at 450°C (or about 10 min at 250°C).