how to make sour dough pizza crust?

SOUR DOUGH PIZZA CRUST

Recipe makes 4 12inch pizzas)

2 cups proofed sourdough starter

1 teaspoon salt

1/2 cup water

2 tablespoons oil

3 cups white bread flour

cornmeal

1. Mix all ingredients together.

2. Knead dough until smooth and elastic. Let rise until double.

3. Divide the dough into 4 equal portions and form into balls.

4. With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.

5. Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.

6. Proof, covered, for about 45 minutes at 85 degrees F.

7. Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.

8. Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).

9. Bake for 20 to 25 minutes, or until crust is brown.

10. Remove from oven with bakers peel.

11. NOTE: It takes practice to transfer the pizza to the stone.

12. As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.

If you already have a sour dough starter going, you can use it in this recipe. If you do not have one, here is a recipe to start one.

1)peel a potato, put in container with lid, fill with water.

2)leave it in a cool place for few days (until it starts to ferment and you see bubbles on the top)

3) drain it and keep WATER not the peel.

4) mix with bakers flour (2 3/4 c. water to about 8 cups flour) dont over mix, leave till next day.

5) take 1/2 cup of starter add to 2 3/4 cups fresh water and 8 cups flour mix again, dont over mix

6) repeat step 5 everyday for a wk or until you notice it growing each day to bout twice it's size.

that's the same starter as a san francisco sour dough. use about 2 1/2 cups to 8 cups flour, 1 1/2 to 2 cups when you make the bread. just remember to leave a little to make a new starter each time. You need to 'feed' the starter each day cause if you dont it'll 'die' and you have to start all over. if the starter starts to 'overferment' during summer or hot weather put in fridge and pull out hr or 2 before you want to make your loaf/ loaves

Look on line for sour dough pizza crust as I would think sour dough does not have the baking powder

in it. It is more bread flour,salt,oil yeast and warm water.

SOUR DOUGH STARTER

1 pkg. active dry yeast

2 c. lukewarm water

2 c. flour

1/2 c. sugar

1 c. water

1 c. milk

In a large glass jar or crockery pot dissolve yeast in warm water. Add flour; beat until smooth. Let stand overnight at room temperature for 5 days. Stir each day. On 5th day add sugar, water and milk. Refrigerate, stirring daily for another 5 days before using. Starter may be kept in refrigerator indefinitely. Always replace used portion with equal amount of flour and water.

SOUR DOUGH ROLLS OR PIZZA CRUST:

1 c. flour

3/4 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

1/2 c. vegetable oil

Combine all ingredients; mix well.

Shape dough into 1 1/2 inch balls. Bake on greased sheet at 425 degrees, 10-15 minutes or in muffin tins at 350 degrees for 25-35 minutes. For pizza, separate dough lightly and spread in pizza pan. Bake 425 degrees 10 minutes. Remove from oven and top as desired. Bake until cheese melts and meats are cooked.

factors Dough: • a million cup heat water (one hundred ten to one hundred fifteen stages) • 2 a million/4 t (a million packet or a million/4 ounce) energetic dry yeast • 3 a million/4 cup unbleached all-purpose flour, seperated • a million t salt • a million/4 cup olive oil Sauce: • a million super yellow onion • 3 TBS olive oil • 2 super cans chopped San Marzano tomatoes • Basil to flavor • Garlic to flavor • a million/4 cup crimson wine guidelines a million Pour heat water right into a bowl and sprinkle in yeast. Stir gently till dissolved. 2 In a extensive blending bowl, combine 3 cups flour with salt and form a properly. upload yeast combination and olive oil and stir via hand till integrated and the dough purely starts to hold at the same time. 3 turn the dough out onto a gently floured floor and airborne dirt and dirt your palms with flour, knead gently. upload basically sufficient of the relax flour till the dough isn't any longer sticky. Knead till dough is delicate, elastic and modern approximately 10 minutes. 4 Grease super blending bowl with olive oil, shape the dough right into a ball and place into the bowl, turning to coat with olive oil. conceal tightly with plastic wrap and set in a heat place till dough has risen and doubled in bulk, approximately 1hr and 15mins. as quickly as doubled, punch down, conceal back and enable sit down for 40 5 minutes. Sauce: 6 warmth pan with olive oil. Saute chopped onions till translucent. upload needed volume of garlic (approximately 2-3 cloves minced, and stir for a million-2 minutes. upload chopped tomatoes and cook dinner for 30-40 5 minutes. Salt to flavor and upload wine and basil. cook dinner for yet another 10-15 minutes. 7 you may run via a blender or nutrition processor for delicate sauce or go away it chunky. 8 upload basil