Time for an update to my pizza post. I will make this more complete when I have more time. Here are the essentials:
Two days ahead: Feed the starter:
2 c all purpose flour (9 5/8 oz)
2 c water
1/2 c starter (approximate)
Whisk together flour and water until smooth. Mix in the starter. Leave out at room temp in a non-reactive (i.e. not metal) bowl, loosely covered, for about 24 hrs. The sourdough should be very bubbly, smell strongly yeasty, and have a fair amount of clear liquid on top. I measured about 1/2 cup liquid on top of mine. Stir it all back together, measure out 24 oz for the pizza dough, and put the remainder back into your sourdough jar in the fridge.
Dough, one day ahead:
24 oz (1 1/2 lb) sourdough starter
16 oz bread flour (3 1/4 c)
3 Tbsp honey (about 1/6 c)
1/3 c olive oil
1 1/2 tsp salt
1 1/2 tsp malt powder
Combine ingredients in a mixing bowl or bread machine. For machine, run on dough cycle, and pull the dough out after kneading is complete. For mixer, combine withal regular beater for about a minute, then switch to dough hook; knead for 7 min. Dough should be sticky. Mine took about three mints to start pulling away from the sides of the bowl. Let rest for about 20 min, then proceed the same as the previous recipe as if you had just pulled the dough out of the fridge, and begin shaping into balls.
