Скачать или смотреть German beer sourdough pizza crust recipe -Happy Father's day

In this video I'll show you some dough kneading techniques along with a couple of dough folding techniques and at the end for wrap things up with some family fun as the kids at toppings to the pizza Enjoy!

Recipe:

Mix together
-75g active starter culture 100% hydration (equal parts starter water flour, and fed within the last 8 to 12 hours)
-262g beer or water use less if you want (this is about 70% hydration, use 240g for a firmer/less sticky dough.

then add

-375g all purpose flour (I used Caputo Pizzaria but have also used bread flour, whole wheat, all purpose flour and combinations of all three; experiment and have fun) You may need to adjust water depending on which flour you use as some absorb more than others. Typically whole wheat and bread four needs more water and all purpose requires less.
-7g sea salt

Begin mixing to incorporate all wet and dry ingredients about 3-5minutes. Once done, kneading the dough can begin until gluten begins to form 5-8 minutes.

Let the dough rest for 20 minutes. Then begin your folding sessions using whatever style you prefer (i.e. slap & fold; see video). Repeat for a total of 3 sessions with 20 minute breaks in between.

At this point you're bulk fermentation stage begins. this usually takes 6 to 8 hours depending on the temperature in your kitchen. On hot days this stage can be done in 5 hours so keep an eye out you're looking for roughly doubling in size.

Once bulk fermentation is complete, now it is time to do your shaping- see video. Depending on your flour and how the dough has developed stretchiness throughout the mix/knead and folding sessions, your elasticity can vary greatly. This dough was very elastic and had almost zero pull back; meaning if you stretch it out, it didn't pull back to its original size. If this does happen, just let the dough rest for 3 to 5 minutes then stretch it out some more, repeat until you've achieved your desired shape.

Add your toppings and bake at 500°F (260°C) for 15 to 20 minutes depending on your crust browning preference. I leave my crust on the softer side so the kids can chew it.

Tip- using parchment paper will help with transferring your pizza so it doesn't stick and if you leave it on after baking, it will serve as a plate to catch pizza grease falling toppings etc, keeping your counter top clean. And if you don't have a pizza cutter kitchen shears work great!


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Enjoy

Other resources-

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https://sourdough-delight.square.site/

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https://www.sourdoughdelight.com/

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