How To Make Mother Dough For Pizza

I hear you ask: what on earth is mother dough? (also known as sourdough)

Mother dough is the base dough used to make classic Italian pizza and other delicious Italian bread recipes… like pizza bianca and focaccia bread!

It’s easy to make and can be stored in the fridge, so you can make pizza any time you like!

What Is Mother Dough?

A mother dough is created by mixing flour, water, and naturally occurring yeast from the air and letting it ferment for a couple of days. It’s a very simple process, and you won’t need expensive equipment to make it.

it is similar to sour dough that you would use for bread.

What Do You Need To Make Mother Dough For Pizza?

There are only a few things that you will need to make mother dough for pizza:

1. Flour
2. Water
3. Previously raised pizza dough

Steps For Making Pizza Mother Dough

Check out this video first:

In order to make your mother dough starter, follow these easy steps:

1. Place around 50 grams of raised pizza dough in a container and let it sit on your counter for 24 hours. After 24 hours, it should be slightly stickier and have some bubbles when you look at it on the bottom.
2. Add around 20 grams of water to the dough and mix. The end result will be that the water will make the dough almost liquid again.
3. Add 30 grams of flower and mix well.
4. Let it sit for another 24 hours. After this period of time, the dough should roughly double in size.
5. Mix in 40 grams of water and 60 grams of flour and mix back into a dough ball.
6. Let it sit for another 24 hours. It should now look like a looser dough with a lot of bubbles.
7. Mix in 80 grams of water and 120 grams of flour and mix back into a dough ball.
8. Transfer the fermented pizza dough into a jar. You can add a cover but keep it loose.
9. After another 24 hours it should double in size and be ready to use.

Refreshing Your Pizza Mother Dough

Every seven days or so (or every time that you take some out to use), you will need to take some out and replace it with new flour and water. I like to measure what I take out in grams and then add back the same amount in water and flour. This is essential to keeping it going because it replenishes the lost yeast and allows it to keep going indefinitely.

If your mother dough has successfully risen after six days and then has not gone up after that, you may have a problem with your starter and may need to try again.

Baking With Your Pizza Mother Dough

Using your mother pizza dough starter is easy. A couple hours before you are ready to use it, take it out of the fridge and take out what you pizza dough recipe requires. From there, just let it sit out and get up to room temperature.

The starter will be very bubbly and sticky at this point, but will not get any bigger in volume.

Conclusion

I hope I have answered your question sufficiently, and that you will use this information to bake some pizza! Let me know how your pizza turns out!