Sourdough Pizza atempt

[BrianGSDTexoma]

I just not a baker. Have trouble with dinner rolls, pizza crust and some breads. I have my regular sourdough bread down pat but fail on others. I seen a discount from Udemy for a pizza course discounted from $80 to 16. Had a couple of drinks before and said what the heck. Follow recipe best I could and crust came out mediocre at best. I did half the recipe. Kind of dense.



Here is my 3rd sourdough rye attempt. Tasted OK but no oven spring.



My regular sourdough always good.

 

[SmokinVOLfan]

Pizza looks great from my end man I would eat it in a heartbeat! I am not a much of a baker either but Betty Crocker sawhorseray might be able to give you a few tips.

 

[TNJAKE]

Looks delicious to me. Could devour the whole thing right now

 

[JLeonard]

Looks pretty good to me. One thing I've learned is to keep working at it. It'll get to where you want it.
Jim

 

[Brokenhandle]

It sure looks good! Maybe you just need more help eating the things you think didn't turn out so well. I do know not to over work the dough, that can cause issues with denseness. First time my wife tried making homemade biscuits we could've played hockey with them! She has greatly improved now.

Ryan

 

[Sowsage]

Looks pretty good to me! Ive not done too much with pizza dough but the ones I have had good luck with are the no knead dough.

 

[tx smoker]

I battled and battled to get the perfect pizza dough. Got it to where the taste was very good but it was dense and the spring-back while trying to shape it was always a nightmare. Placed an order not long ago from The Prepared }Pantry for some different bread kits. When I went to checkout the shipping was going to be something along the lines of $16 but if I ordered $7 more product I'd get free shipping. On a whim I ordered a couple of pizza dough kits. Turned out to be a great thing to do. All of their products have been fantastic but this pizza dough is the best I've ever had and they are much easier to work with shaping them. They have a couple of different ones, but we love this one.

https://www.preparedpantry.com/bread-machine-mixes.aspx/italian-herb-pizza-dough-mix.aspx

I use a bread machine but the mixes can be done with a stand mixer, or even by hand.

Robert

 

[BrianGSDTexoma]

Looks pretty good to me! Ive not done too much with pizza dough but the ones I have had good luck with are the no knead dough.

Sounds like try that. This recipe used the Mixer as have others that not turn out well. That is probably the problem.

 

[forktender]

Your dough may be dense because it's over worked. Also which flour did you use and what temp did you cook it at? It's hard to get really good oven spring even on a pizza stone @550* with some dough recipes.
One way to fix that is by adding 1/2 gram of yeast to your sourdough starter that you measure out for your dough. There are thousands of pizza joints that use a hybrid dough in their restaurants. I normally will add a few drops of honey or malt to my measured out sourdough starter to give it a kick start. Are you using your starter when it is at the mid rise point? If not give that a try next time when your starter is at about 3/4 rise..

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