Crush them with your hands until there are no big pieces. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare the sauce about 30 minutes before you’re ready to assemble the pizza. I have used the dough up to week later, and it was still good. Please note that the longer your dough sits in the refrigerator the more sour it will become. Refrigerate until ready to use, up to 4-5 days. Place the dough in a greased bowl and cover with plastic wrap. The next morning, turn out the dough onto a lightly floured surface and stretch and fold the dough two or three times until it comes together in a nice ball. Cover with plastic wrap and allow the dough to set out on the counter overnight. The dough may still be sticky at this point. Mix together by hand with a wooden spoon or dough whisk until combined.Ĭontinue mixing in the remaining all-purpose flour until the dough comes together in a ball. In a large bowl, combine the “fed” or active sourdough starter, warm water, extra-virgin olive oil, artisan sea salt, granulated sugar, dried minced onion, garlic powder, and 3 cups of the all-purpose flour. Instructions for Making this Recipe Prepare the Pizza Dough baker’s artisan sea salt (Buy Here, or use kosher salt).sourdough starter (fed – active and bubbly).
#Artisan bryan sourdough full
(See the full recipe at the bottom of this post.) Ingredients for Artisan Sourdough Pizza Crust If desired, you may cut the recipe in half for two pizzas and refrigerate half of the dough to use later, for another night of pizza or to make focaccia. Please note that this recipe will make four 12″ pizzas, perfect for serving your family for pizza night. Then I worked to tweak the flavor just a bit, with a touch of onion and garlic. It took me what seemed like forever to test a dough that would turn out the type of crust that I yearned for, time and time again.
The bottom needed to be darkened, and the outer crust needed to be airy, yet crisp. You know what I’m talking about, right? See my other Pizza Recipes Here.įor this dough, I desired a charred crust that had the look of an artisan pizza. So, it just depends on what type of pizza I’m craving. And my husband still hasn’t tired of me testing it on him! Of course, I like my other pizza recipes, too. Let me just say that I’ve been tweaking this pizza recipe for months now–many, many months. (*My oven has a convection option and will heat up to 550 degrees F.)
#Artisan bryan sourdough how to
So, I took it upon myself to figure out how to get as close to this as possible in my regular 30″ kitchen oven. Well, I don’t have one of those, nor will I anytime in the near future. When studying up on artisan pizza recipes, most recommend baking in a pizza oven (Like an Ooni Pizza Oven) in order to get the charred crust. (Post modified with new photos on 1/9/23.) Flavored with a touch of onion and garlic, and a homemade chunky sauce, I think you’re going to love this one. This Artisan Sourdough Pizza Dough is one of the best recipes I’ve worked with to date, especially if you’re going for that charred crispy edge, puffy crust, and a simple topping.
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