As mentioned and promised on the latest episode of I'VE GOT ONE FOR YOU (Podcast)

SOURDOUGH PIZZA DOUGH RECIPE: HOW TO - How to make Fingers' sourdough pizza dough (recipe)

Ingredients:

Sourdough starter
Unbleached Flour
Water
Sea or Kosher Salt
Olive Oil

Requires

Scale that weighs in milliliters or grams.
Bowls
Bench scraper or spatula
Sourdough Starter (Mother)

Instructions:

I usually start by taking my sourdough starter jar out of the fridge for the feeding. It is a mason jar with 50 grams of starter in it. I add 100 grams of flour and 100 grams of spring water to the starter and mix it until all the grains are hydrated, (should look like a thick pancake batter) put the lid back on and leave overnight on the counter or somewhere, where temps will be 70-80 degrees Fahrenheit. In the morning your starter should have doubled in mass inside the jar.

I prepare one bowl with 500 grams of flour, another bowl with 310 milliliters of spring water (although I've experimented with using beer instead and that works nicely too). and a small glass with 10 grams of sea or kosher salt, or any salt that doesn't contain iodine.

I take the bowl with the water and place it into the microwave for almost a minute. You want warm water, not hot, so just north of room temp, nothing that would be unpleasant to your fingers. Add the salt to the water, and mix until dissolved. If too hot, wait until just warm before next step. Then add 200 grams of your starter to the water, reserving 50 grams in the jar and return it to the refrigerator until next feeding. With your 200 grams of starter now floating in the water, using your fingers, mix and dissolve the mixture into the water. Next, pour your 500 grams of flour into your water mixture. Using your fingers mix all the flour into the wetness, making sure flour is fully hydrated. Once fully incorporated, cover the bowl with a plastic bag or damp rag, and let it set for about one-hour.

After the hour period, using your bench scrapper, turn the dough out on to your counter/work surface. Knead with your hands, flour your hands a little to help prevent it being too sticky. Knead for approximately 15 minutes or until it becomes less sticky, and starts to take on a nice pizza dough skin. At this point, I typically put my bowl over the dough and let it rest for 10 minutes. Lets the dough gluten relax, and after the 10 minutes it is more pliable to finish kneading. Using the surface of your work station knead and drag the dough into a tight ball, then place into an oiled bowl, with a plastic bag sealing it up. This will now be the bulk fermentation. Let the dough rise in this bowl (or proofing tray) at room temperature for three-hours.

Your dough, should have doubled in size, inside the bowl. Scrape it back out to the counter, trying to keep the bottom of it down. Cut the dough into roughly four equal sections, and balling each up tightly, use the work surface to assist, if you're unable to do it with just your hands. Place the balls of dough into an oiled covered container not touching each other for the cold fermentation. Place in fridge for about 24-hours. After the 24-hours, pull them out, stretch and top to your liking.

[Side note: breads and pizzas need high temps, to help achieve this at home, a dutch oven comes in very handy with your oven set to it's max setting]

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