Recipe for ciabatta and pizza dough

Let’s take a trip to Italy.
Today, Éric Kayser shows you how to make beautiful Ciabattas.
This olive oil bread from Southern Europe will surprise you with its soft, creamy crumb. Perfect for summer meals or sandwiches, it’s also the ideal base for your appetizer toasts.
And surprise yourself by creating sublime homemade pizzas using your Ciabatta dough.

This dough is quite liquid, so start with the water.
Then, add the sourdough starter, yeast, and flour.
Begin kneading on the first speed.

Add the coarse salt.
Switch to the second speed for 3-4 minutes.

Return to the first speed and add the olive oil.

Switch back to the second speed until the dough detaches from the bowl.
Return to the first speed for a few seconds and lightly flour the bottom of the bowl to prevent the dough from sticking.
Stop the mixer and remove the dough in one go.

Flour your work surface and shape the dough into a ball.
Flour your mixing bowl and place the ball of dough inside.

Take the temperature of your dough; it should be between 23 and 24°C.

Cover the bowl with a clean cloth.
Let the dough rest for the first hour.

After one hour, fold the dough to give it strength.
Gently spread the dough with your hand. Fold the right side to the center, then the left side to the center. Do the same with the top and bottom.

Place it back in the bowl.
Cover it.
Let it rest for another hour.

Cut your dough into 4 equal pieces.
Lightly flour your work surface under these 4 pieces.
Gently flatten them with the palm of your hand.
Let them rest for 15 minutes under a clean cloth.

Finalizing the Ciabatta
Flatten the dough.
Fold the left side to the center, then the right side to the center.
Lightly dust parchment paper with flour (to make it easier to flip the dough before baking).
Let the dough rise for 45 minutes.

Flip the dough pieces onto the parchment paper.
Brush the sides with water using a brush, taking care not to wet the seam to prevent sticking during baking.

Bake for 4 minutes at 235°C, then for 12 minutes at 220°C.

Finalizing the Pizza
Shape the dough into a ball.
Let it rise for 30 minutes, covered with a clean cloth.

Flour the bottom and top of the dough.
Gently degas it with the palm of your hand.

Roll out the dough, keeping a rounded shape by stretching one side, then the other (ensuring an even thickness throughout).

Place your pizza on its parchment paper on the oven rack or a pizza stone.

Top your pizza as desired.
Let it rest for 30 minutes.

Bake for about 10 minutes (depending on the toppings) at 240°C.

Buon Appetito.
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