This is a recipe I found a while back when I still subscribed to the Homebrewer's Association and their magazine, Zymurgy. It's pretty simple, and I guess what makes it a "brewers" recipe is the fact it uses Dried Malt Extract (DME) in the pre-ferment, rather than more conventional diastatic malt powder. I am sure it's basically the same thing. This is the recipe I've used most recently for pizza.
I think if you do the math, this will work out to 62% hydration, NOT including the sourdough starter or levain.
Homebrewer's Sourdough Pizza Dough
Bread, Lunch or Dinner, Main Dish, Pizza
Servings: Yield: 5 thin-crust 16″ pizzas
Ingredients:
Pre-Ferment
450 g (1 lb.) bread flour
14 g (0.5 oz.) dry malt extract
550 mL (2.25 cups) filtered water
Yeast
245 g (about a cup) sourdough starter
8 g instant dried yeast (optional)
Main Ferment
450 g (1 lb.) bread flour
18 g (3 tsp.) non-iodized salt
8 g (2 tsp.) olive oil
Directions:
Add water, 450 g flour, DME, yeast and starter to a large stand mixer bowl and mix well (I just use a chopstick for this). The dough will be loose and sticky. Cover and ferment at room temperature for 4 to 8 hours. Mixture should bubble up, doubling in volume.
Add the remaining 450 g of bread flour on top, then the salt, and finally the olive oil. Using the dough hook on your mixer, mix until all the dry flour is incorporated. Let rest 20 minutes to hydrate. Then mix on low for another 20 minutes.
Remove dough from mixer, knead with a bit of bench flour to make sure dough is consistently smooth and elastic, and divide into even portions. Cover (either in a large plastic container with a tight lid, or individually wrapped) and allow to ferment for 12-18 hours in the fridge, 37-41°F (3-5°C). They will then be ready to roll, top and bake.
Dough can be frozen for later use after fermentation is complete. Remove from the freezer several hours before making pizza, and allow to thaw on the counter.
Source: https://www.homebrewersassociation.o...h-pizza-dough/
I think if you do the math, this will work out to 62% hydration, NOT including the sourdough starter or levain.
Homebrewer's Sourdough Pizza Dough
Bread, Lunch or Dinner, Main Dish, Pizza
Servings: Yield: 5 thin-crust 16″ pizzas
Ingredients:
Pre-Ferment
450 g (1 lb.) bread flour
14 g (0.5 oz.) dry malt extract
550 mL (2.25 cups) filtered water
Yeast
245 g (about a cup) sourdough starter
8 g instant dried yeast (optional)
Main Ferment
450 g (1 lb.) bread flour
18 g (3 tsp.) non-iodized salt
8 g (2 tsp.) olive oil
Directions:
Add water, 450 g flour, DME, yeast and starter to a large stand mixer bowl and mix well (I just use a chopstick for this). The dough will be loose and sticky. Cover and ferment at room temperature for 4 to 8 hours. Mixture should bubble up, doubling in volume.
Add the remaining 450 g of bread flour on top, then the salt, and finally the olive oil. Using the dough hook on your mixer, mix until all the dry flour is incorporated. Let rest 20 minutes to hydrate. Then mix on low for another 20 minutes.
Remove dough from mixer, knead with a bit of bench flour to make sure dough is consistently smooth and elastic, and divide into even portions. Cover (either in a large plastic container with a tight lid, or individually wrapped) and allow to ferment for 12-18 hours in the fridge, 37-41°F (3-5°C). They will then be ready to roll, top and bake.
Dough can be frozen for later use after fermentation is complete. Remove from the freezer several hours before making pizza, and allow to thaw on the counter.
Source: https://www.homebrewersassociation.o...h-pizza-dough/
