California Central Coast Recipes

Homemade Pizza Dough Made With Yeast Starter

2015 TheRomanticTable.com
This is my recipe for Homemade Pizza Dough using a Yeast starter for bread or Pizza Dough - Homemade Biga. This recipe is a bit time-consuming, but if you're home anyway, it's well worth the time to make it, Please see my blog Homemade Pizza: my quest for a really good recipe.. After many years of experimenting with different types of dough, this is my current recipe using two parts Unbleached Flour to one part Whole Wheat flour. This makes enough dough for three large (14 inch diameter) thin crust pizzas.

We like it because it has a nice rustic peasant-bread type of dough with lots of bubbles and textures to give it a nice crunch when you bite into a piece of pizza.

I use a couple "unorthodox" things in making my dough. I know most bread recipes say to use a wooden spoon to mix the ingredients. I have better control and blending with a stainless steel fork. Also my recipe calls for a teaspoon of white wine vinegar to compensate for our western states' more alkaline water.


www.theromantictable.com 2015, Homemade Pizza Dough Made With Yeast Starter
Preparation time: 30 minutes
Cooking time:
MAKES 6 SERVINGS.
re-calculate ingredients for:



Ingredients.

1-1/2 cups warm water
2 Packages dried yeast
1 Cup Yeast starter for bread or Pizza Dough - Homemade Biga aged at least 36 hours
4 Cups Unbleached Flour
2 Cups Whole Wheat Flour
1 Tablespoons Extra-virgin Olive Oil
1 teaspoons Sea Salt
1 teaspoons White wine vinegar (To compensate for our alkaline water out here in the West.)
Extra Extra-virgin olive oil for dough bowls
Cornmeal for each pizza pan.


Preparation Directions.

1 Pour half of the warm water into a large mixing bowl.

2 Gently sprinkle the dried yeast over the water. Stir well with fork to dissolve.

3 Add in the yeast starter and the rest of the water. Sit well to combine.

4 Add in one-third of the unbleached flour. Stir well to combine, then add in one-third of the whole wheat flour. Stir well to combine well.

5 Add in one-third more of the unbleached flour, followed by one-third of whole wheat flour. Stir well.

6 Add in the Olive Oil, stir, then the salt and stir, then the white wine vinegar. Mix well.

7 By this time, your dough is starting to get stiff. Start kneading and continue to add as much flour as the dough "wants". This may vary depending on outside weather conditions, dryness of flour, and temperature of kitchen. I usually have a little left-over flour after I'm done, but again there may be times when it takes all the flour --and might even need more! (If the dough is still sticky, it needs more flour and more kneading.)

8 Note* About kneading- Start kneading in bowl after it gets too hard to stir with fork. Knead with fingers and knuckles, pressing dough down and folding over. When flour is pretty much combined and dough is getting stiffer, turn the bowl over and start kneading on a large bread board or clean counter top sprinkled with a little flour. Knead for about ten minutes until the dough ball is smooth and not sticky, but remember the longer you knead, the more "refined dough-texture" you'll end up with. If you want a peasant-style rustic texture, then you need to knead a little less.

9 When you're satisfied with texture of dough, form into a ball and place in a clean oiled (with olive oil) bowl, fold-side down, then spin ball and turn-over and around a couple of times to lightly coat the dough with oil. Cover the bowl tightly with plastic wrap and then a towel and place in a warm area (or a barely-warm oven.) See Homemade Pizza: my quest for a really good recipe. Let dough rise undisturbed for three hours.

10 After three hours, punch down dough, then separate into thirds and separate into oiled bowls.(This will make three large pizza.) Cover each bowl with plastic wrap and towels and set back into warm area and let double again.

11 An hour and a half or so before assembling pizza, roll out each dough ball and place each portion on an un-oiled large pizza pan that's been sprinkled with cornmeal. Let rest and rise in warm area of kitchen until just before making the pizza.

12 Add sauce (if any) and toppings to pizza dough what ever kind you make. See upcoming recipes.

13 Bake at high oven temperature (we use 550 degrees) for six minutes or until desired doneness.

14 Remove from oven, let sit a couple of minutes, and enjoy.---You've earned your reward!


Wine and Food Pairing and Serving Suggestions.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind