Carla's Durum Pizza with Sourdough...
|Ingredient||Weight||US Volume||Bakers Percentage|
|3½ cups freshly milled Durum wholemeal flour, (or any other hard wheat).||420 g||14.82 oz||3.29 cups||70.00%|
|1½ cups "normal" wheat flour,||180 g||6.35 oz||1.41 cups||30.00%|
|1 teaspoon brown sugar,||5 g||0.18 oz||0.4 tbspns||0.83%|
|4 tablespoons olive oil,||20 g||0.71 oz||1.41 tbspns||3.33%|
|2 teaspoons salt,||10 g||0.35 oz||0.71 tbspns||1.67%|
|2 cups warm water,||500 g||17.64 oz||2.12 cups||83.33% (hydration)|
|1 cup wheat sourdough (if not available use rye sourdough),||120 g||4.23 oz||0.53 cups||20.00%|
Total Weight: 1255 grams / 44.27 ounces
Total Flour Weight: 600 grams / 21.16 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.
Mix flours and salt.
In another bowl mix warm water, sugar and active sourdough. Now is the time to make sure your sourdough is indeed rearing to go, otherwise you might want to add a pinch of dry yeast to your sourdough-water if your philosophy allows it. Pour into well in flour and stir, carefully mixing in a bit of the flour. Cover and let rest for 2-4 hours.
Add the olive oil and mix into a dough. Knead for at least 10 Minutes. Put into a bowl and cover with a wet kitchen towel. Rest for about an hour.
Divide dough into 6 and form into balls. Put into a plastic container (dough balls can be oiled to prevent sticking to each other) or on a tray and cover with plastic wrap. Put into fridge until ready to use.
Each dough ball will make a 30 to 35cm pizza, depending on how thin you like your crust.
The dough can be made in the evening before Pizza day and stay in the fridge until you are ready to bake.
Since we have pizza in the evening, the dough will be 24 hours "rested". Leftovers of dough can be made into buns or bread or stay in the fridge for up to 4 days. Any longer and it gets too sour for my taste.
We often use one crust to bake a German onion tarte (Zwiebelkuchen) for the next day and another one for an apple cake for dessert.
and the "bottom"