City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Sourdough Pizza Dough
Untitled Document

September October 2016

by Julie Van Rosendaal

Sometimes recipes call for sourdough starter as well as some commercial yeast to give it a boost – the starter adds flavour, and both do their thing to give pizza dough its requisite chew.

c. sourdough starter
1/2 c. warm water

T.olive oil, plus extra for drizzling
2-1/2 c. all-purpose flour

1 t. salt
1/4 t. instant yeast

In a large bowl, stir together the starter, water and olive oil and stir to break up the starter, then add the flour, salt and yeast and stir until the dough comes together. Knead for 7-8 minutes, until smooth and elastic. Return to the bowl, drizzle with a little oil and turn to coat. Cover and let rise for 2-3 hours, or until doubled in bulk. Punch it down, divide in half and use to make two of your favourite pizzas.

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