Sourdough Chicago Style-Thin Crust Pizza Dough

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 Sourdough Chicago Style-Thin Crust Pizza Dough



(This image is 1/2 stuffed crust and 1/2 not)


Ingredients

Dough:

  • 50g water
  • All-Purpose Flour - 900 grams
  • Sourdough Starter, active - 100 grams
  • Extra Virgin Olive Oil - 50 grams
  • White Sugar - 20 grams
  • Salt - 20 grams


Instructions

Dough:

  1. In a large mixing bowl, all active bubbly starter, water, and mix until foamy.

  2. Add flour, oil, sugar, salt, mix until crumbly combined.

  3. Using your hands, fold over the mixture kneading in a bowl until it is combined. 

  4. On a clean work surface, knead dough until smooth and tacky.

  5. Place dough in a bowl and cover for 8-12 hours until doubled in size.

  6. At this stage you can either roll and cook or freeze dough until ready to use. (my preferred method is freezing until ready, dough is still workable)

    1. Freeze up to 6 months

    2. Push and pull dough into a tight ball.

    3. Put dough in a freezer zip lock.

    4. Thaw on the counter for 2 hours, until the dough is workable. 

    5. When frozen no need to cure dough, use right after thawed.

  7. Using right away

    1. Preheat to 400 degrees.

    2. The dough will make 1 extra large pizza.

      1. Or divide dough into two and make 2 medium pizzas.

    3. Stretch and roll out dough thin (should be able to see through dough.

      1. I find pacing dough on pizza pan and pulling and stretching sides works better than rolling.

  8. Use a fork to poke holes in dough so that it will cook thoroughly.

Optional Step:(cheese lovers- Stuff crust)

  1. (Option before curing): To stuff crust.

    1. On the edge of the crust place shredding or sticks of Low moisture mozzarella.

    2. Pull and stretch the crust edge over the cheese and pinch closed.

Curing Dough:

  1. Transfer each pizza crust onto a sheet of parchment paper and then place the pizza crusts into the fridge to “cure.”

  2. Leave the dough in the fridge to rest for 12-24 hours in the cold environment.

    1. During this time they will slightly dry out and develop a more complex fermented flavor. Since they’ll dry out slightly in the fridge, the dough will also be very easy to slide off of the pizza peel the following day.

Baking:

  1. 30 min prior to baking, preheat to 400 degrees.

  2. Add sauce , Low moisture Mozzarella cheese (Or preferred choice) and your favorite toppings.

  3. Place on the bottom rack of the oven.

  4.  Bake for 20-25 minutes, or until your preferred doneness.

  5. Enjoy!

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