General Harvest Restaurants

Intro to Pizza Class Recipe

Sourdough Starter Recipe

50g Sourdough Starter

50g Bread Flour

50g Water (room temp)

Method:

1.    Weigh 50g of sourdough starter, discard what remains (or find a recipe for sourdough discard, like sourdough pancakes!)

2.    Add equal parts flour and water by weight (1:1:1 feeding ratio)

3.    Mix well with a fork, scraping down the sides as needed until the texture is a thick, lump-free bater. Place lid on top.

4.    Let rise at room temperature ideally 75 – 80° F (I find the microwave to be a good, warm spot), until bubbly, active and double in size (12-24 hrs.)

 

Storing your starter

Once you have a starter, you’ll need to maintain it with regular feedings when not in use to maintain activity. Your feeding maintenance routine is directly related to where it’s stored and how often you plan to bake.

Room Temperature: if you bake a few times a week, keep your starter at room temperature. You’ll need to feed it (1x) per day, even when not in use that day.

In the Fridge: if you bake only once a week or once a month, store your starter in the fridge. Feed it (1x) per week to maintain strength and activity. You do not need to bring it to room temperature first before feeding it; just remove it from the fridge, feed it, and put it back. When getting it ready to bake with, restart your normal feeding process for 2 consecutive days, or until the starter resumes its normal activity level.

Pizza Dough Recipe

Ingredients (Makes 2 pizzas):

220g or 1 cup Water

20g or 4 teaspoon Olive Oil

70g or 1/3 cup Sourdough Starter

10g or 2 teaspoon Salt

260g or 1 3/4 cup 00 Flour

90g or 1/2 cup + 1 tablespoon AP Flour

Method:

Mix the dough

To the mixing bowl of a stand mixer fitted with the dough hook attachment, add the water, sourdough starter, and olive oil and mix until combined. Then add 00 flour, AP flour, and salt and turn on speed 1 and mix for a few minutes until everything comes together, then cover and let rest for 30 minutes. Once the dough has rested, mix for 8 to 10 minutes until the dough starts to look smooth, but still shaggy. Transfer dough to a well-oiled container, fold, and cover then let bulk ferment overnight in refrigerator.

Shape the dough

Remove the dough from the refrigerator and scrape it out onto your floured work surface. Divide the dough in half (~330 g dough balls) and form each into a very tight ball. You can spin the dough on the counter to create tension on the outside or drag it toward your body while using your pinkies to pinch the dough under itself. Transfer to a lightly oiled container.

Once the balls are shaped and placed into the proofing container, cover them with an airtight lid or plastic wrap. The balls will proof on the counter, around 75°F, for about 6 hours. At the end of this period, the dough should be puffy to the touch and should have relaxed out from its tight ball into more of a disc shape.

If you’d like to use the dough immediately, start preheating your oven. Alternatively, when the dough is finished proofing, you can place it into the refrigerator, which will hold for several hours, even overnight.

Shape the pizza

Preheat your oven to its highest temperature (at least 550°F). If using a pizza stone, put it on a rack in the upper portion of your oven so the surface is about 8 inches below the broiler and allow to heat an addition 30-45 minutes after oven reaches temp.

Remove the dough ball from the refrigerator, put it on a lightly floured work surface, and gently pat it down a bit to coat the bottom with flour. Turn it over and repeat on the other side. Leaving about 1 inch of the outer rim undeflated, punch down the middle, then flip the dough over and repeat.

*If you’re finding the dough hard to shape, place back in the refrigerator to chill for 15 to 30 minutes. Shaping slightly chilled pizza dough is much easier. *

Using both hands, grab the rim and lift so the dough hangs down vertically. Let gravity pull the rest of the dough down and stretch it. Run the rim between your hands, working all the way around the circumference of the dough several times.

Next, make two fists and position them just inside the rim, with the dough still hanging vertically. Gently stretch and turn the dough repeatedly, still letting the bottom of the dough pull down, expanding the surface. Keep a close eye on the thickness of the dough. You want it thin, but you don’t want it to tear or develop holes. If you end up with a small tear, don’t panic – it’s okay to patch it. Spread the dough on the floured peel or on the parchment and run your hands around the perimeter to shape into a round, then switch your oven from Bake to Broil (high). Top your pizza with any desired sauce and toppings.

Bake

Slide your topped pizza into the oven, either on parchment or a pizza stone.

The broiler should still be active at this point, and your dough will get an initial blast of the bottom and top heat. Bake with the broiler on for 1-2 minutes until you see the dough slightly color, then switch your oven from Broil back to Bake (at maximum temperature). Bake for an additional 4-5 minutes, watching carefully, until the cheese is completely melted, and the crust is golden brown with a few charred spots. Use tongs, fork, or peel to transfer to a wooden cutting board. Slice and serve immediately.

 

Quick guide to the sourdough pizza dough cooking process:

  1. Preheat oven to highest Bake setting (550°F)

  2. Take a dough ball out of the fridge and shape out into a disc

  3. Turn oven from Bake setting to maximum Broiler setting

  4. Top dough disc with toppings

  5. Open the oven and slide in the pizza dough on top of the parchment paper

  6. Bake for 1 to 2 minutes (broiler should be on)

  7. Turn broiler off and set oven back to Bake at 550°F

  8. Bake for an additional 4-5 minutes or until done to your liking

 

GH Tomato Sauce Recipe

Ingredients:

1 medium can of Plum Tomatoes

1 medium, diced White Onion

3 large, diced Garlic Cloves

1/4 C Olive Oil

1/2 T Red Chili Flakes

To taste: Salt & Pepper

 

Method:

Heat olive oil and salt in a non-reactive pot on medium heat. Add onions and garlic and turn to medium-high heat and continue until the vegetables are translucent. Turn heat off and add tomatoes. Turn back to medium high and cook for 30 minutes, making sure to stir every 2 minutes to avoid burning. Stir in chili flakes, pepper, and season with salt.

Please reach out to classes@generalharvestseattle.com with any questions!