Will Grant from That's A Some Pizza joins us to demonstrate how he makes his award-winning sourdough Gorgonzola pizza!
Sourdough Pizza Dough:
80oz high gluten flour
48oz cold water
32oz 100% hydration active room temperature starter
2.4oz honey
2oz salt
1.6oz canola oil
1 In a large mixing bowl put in the cold water. Then add the active starter, making sure its floating on top of the water. If not re-feed your starter and try again in 8 hours. Add honey over your floating starter, then add the flour. Mix by hand till it is a giant dough ball and let it sit (autolyse) for 20 minutes.
After 20 minutes mix in your salt and oil. When everything is mixed in ball into 25oz dough balls and cover with Saran wrap. Any leftover can be put in a dutch oven to make sourdough bread.
2 Let your dough balls sit for 34-72 hours refrigerated for maximum levin and digestibility. After gor 34-72 hours pull dough balls out of the refrigerator and let stand for 30 minutes to warm to room temperature. At this point you can shape your dough balls into pizza skins and top with your favorite pizza toppings.
Remember less is more with pizza, the more toppings the harder it is to cook.
