Pizza Muffins or Oven Tray Pizza II
This dough is very versatile it can be used for a regular deep pan pizza or to make pizza muffins. Because it has a long rest in the fridge it can be made whean you have time and then used at your convenience.
500g pizza flour (00 flour W 170-200)
150g refreshed sourdough (50% hydration)
350 to 400ml water
13g salt
1ts malt, sugar or honey
Dissolve the refreshed sourdough in the water and the tesponn of malt, sugar or honey.
If your sourdough starter has an higher hydration you may want to add a little less water (less than 350ml).
Add the pizza flour (Italian 00) and the salt. Work to an elastic dough.
Lightly oil a plastic tupperware and put your dough in it. let the dough at room temperature for 3 hours then move it to the fridge.
The dough is now ready to rest in the fridge, between 8 and 24 hours.
Remove the dough from the fridge, let it rest at room temperature for a couple of hours; line an oven tray with baking paper, oil it lighly, and transfer the dough on it; let it warm to room temperature and prove for about 2 hours ideally contained in a food grade bag.
After a couple of hours the dough will be ready to be flattened to cover the tray if you are making a regular pizza or divided into pieces of about 60g if you want to make the pizza muffins.
To make the muffins flatten the 60g piece of dough, fill with a teaspoon of passata, ham and cheese (a mix of cheddar and mozzarella woks well; mozzarella on its own its too watery).
Wrap the dough around the filling and close into a ball. Put the pizza muffins in an oiled muffin tray that can be inserted again into the food grade plastic bag to prove for about an hour.
Preheat the oven at 200C. Brush shome passata on each muffin and bake for about half an hour.
If you are making a regular pizza dress the dough with tomato passata, salt, a drizzle of olive oil and oregano. Bake at 200C for 10 minutes in the lower part of the oven. Then add mozzarella an the rest of the dreassings, move the pizza to the central part of the oven and bake for another 15 minutes.
150g refreshed sourdough (50% hydration)
350 to 400ml water
13g salt
1ts malt, sugar or honey
Dissolve the refreshed sourdough in the water and the tesponn of malt, sugar or honey.
If your sourdough starter has an higher hydration you may want to add a little less water (less than 350ml).
Add the pizza flour (Italian 00) and the salt. Work to an elastic dough.
Lightly oil a plastic tupperware and put your dough in it. let the dough at room temperature for 3 hours then move it to the fridge.
The dough is now ready to rest in the fridge, between 8 and 24 hours.
Remove the dough from the fridge, let it rest at room temperature for a couple of hours; line an oven tray with baking paper, oil it lighly, and transfer the dough on it; let it warm to room temperature and prove for about 2 hours ideally contained in a food grade bag.
After a couple of hours the dough will be ready to be flattened to cover the tray if you are making a regular pizza or divided into pieces of about 60g if you want to make the pizza muffins.
To make the muffins flatten the 60g piece of dough, fill with a teaspoon of passata, ham and cheese (a mix of cheddar and mozzarella woks well; mozzarella on its own its too watery).
Wrap the dough around the filling and close into a ball. Put the pizza muffins in an oiled muffin tray that can be inserted again into the food grade plastic bag to prove for about an hour.
Preheat the oven at 200C. Brush shome passata on each muffin and bake for about half an hour.
If you are making a regular pizza dress the dough with tomato passata, salt, a drizzle of olive oil and oregano. Bake at 200C for 10 minutes in the lower part of the oven. Then add mozzarella an the rest of the dreassings, move the pizza to the central part of the oven and bake for another 15 minutes.
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