Pizza - Dough for baking sheets 

Mix it in the morning and use it for dinner! Yet still has great sourdough taste.

Rise 2-6 hours until it is almost doubled.

Cover the sheet pans with parchment so you can slide the finished pizza onto a board to cut it. You don't want to cut your baking sheets.

Drizzle dough with olive oil and stretch dough into the pans.

Spray dough with water as it relaxes so you can stretch it.

Rise again until puffy (especially if you didn't use the optional yeast), stretching gently to the edges.

~You can prebake the crusts, but I have had them be really dry with this method. I am rethinking this. Preheat oven to 500*. Spray with water and bake crusts one at a time at 450* 8-10 minutes until it is set and not fragile anymore.

~Keep for later or continue to add sauce and wetter toppings. Bake 10 min or so. This helps them reduce and condense the flavors before you 'seal them up' with cheese. Be careful, I think very thin sliced meats will burn easily. Top with cheese and return until spotty browned.

~Bake dough and toppings together. Sprinkle cheese to cover crust then toppings and sauce on that, and just a bit of cheese to hold the toppings. This prevents a soggy crust.

Let sit to bring the cheese together before slicing.
~Use fed or unfed sourdough starter (but not way too tired)!
In bosch with dough hooks mix:
32 oz sourdough starter
24 oz very warm water
40 oz white artisan bread flour (or all-purpose, or mixture of both)
1 T + 1 t salt

Mix until a rough dough forms.
Rest 30 minutes.

*Add optional: 1 t yeast

Mix until smooth and soft but not unbearably sticky.

Divide into four for FOUR 1/2 sheet sized pans. (The large 2/3 size pans burn on the edges before they are done in the middle.)

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