Tim Robards Instagram – Here’s how I’ve been making my sourdough pizza dough 🍕!
When you get it right, it is soooo good! BUT!!! Be prepared to screw up and I suggest you practice before inviting everyone over for dinner… (learn from my mistakes) but once you get confident with it, it’s easy, like riding a bike… and then out of the blue you screw if up again haha! But that’s the challenge!
To make 3 dough balls
Make the biga-
500g Caputo pizza flour
250mls water filtered
25 g sourdough starter (I made a vid on this few reels ago)
Leave 18 hours in 18 degrees (or I did 8 hours bench top and night in fridge… or use wine fridge etc)
To make dough from biga-
Knead it by hand or machine
Add 15 grams salt to 150 mls ice water
Slowly add your 150 mls over 10 mins… ish (or touch less water if you want a little easier to work with)
Dough should come up to about 26 degrees c, if you let it go too far over it can turn to pancake mix… touch it every so often and if it feels as warm as your partner forehead, it’s probably too warm!
Divide and make your balls.
Leave them 1-5 days in fridge (I reckon 3 is perfect)
I only left for 24 hrs and which will leave a little more soft and chewy crust…
Be gentle, quick and efficient when making your pizzas and use plenty of semolina flour so they don’t stick.
My Gozney is at about 450 degrees C. You can play around at different temps for different styles.
Tag or send to someone who needs to make you pizza STAT! | Posted on 16/May/2024 08:29:08
