SOURDOUGH PIZZA RECIPE

This recipe makes enough dough for four 10-inch pizzas (about 8 ounces/ 227g

each). You can make it with a spike of instant yeast (the mixed method), or with

sourdough starter only (the purist version). If making the purist version you will need to give it 2 to 4 hours of fermentation time before putting it in the refrigerator; if making the mixed method, refrigerate it in a covered bowl immediately after mixing).

 

INGREDIENTS:

16 oz / 454 g (3 1/2 cups)	unbleached high-gluten flour, unbleached bread flour, or all- purpose flour (depending on the type of pizza you are making)
8 oz / 227 g	mother starter
0.4 oz /11 g (1 3/4 teaspoons)	kosher or sea salt
9 oz / 255 g	room temperature water

optional:

1.5 oz / 43 g	olive oil
0.11 oz / 3 g (1 teaspoon)	instant yeast. You can reduce the amount of yeast in half if you want a more sour/tangy dough, or leave out the yeast entirely for a purist version)

Note: Increase water to 11 ounces/312 g if making pan pizza or focaccia)

Note: Omit the oil if making wood-fired Neapolitan pizza

 

METHOD:

1. In a mixing bowl or the bowl of an electric mixer, stir together the flour, salt, and

instant yeast (if using). Add the sourdough starter and all the water and stir with a

large spoon, or use the dough hook attachment and mix on slow speed for 3 to 4

minutes to form a coarse, shaggy dough.

2. Add the oil, if using (see note above), and increase the speed to medium (or

continue mixing with the spoon or with wet hands) and mix for another 2 to 4

minutes to make a coarse, tacky dough. Add more water, 1 teaspoon at a time,

during mixing if there is any unabsorbed flour (extra water may be required if

using high-gluten flour). Make sure that the starter has been evenly dispersed into

the dough.

3. Let the dough rest for 5 minutes to fully hydrate. Then, if using an electric mixer, increase the speed to medium-high (or continue mixing by hand) and mix for another 2 to 3 minutes to make a smooth dough (add more flour or water, if

needed). The dough should be supple and slightly tacky to the touch and offer

resistance and a spring-back quality when pressed with a wet finger.

4. Use 1 teaspoon of olive oil to make a 15” diameter oil slick on the work surface.

Rub some oil on a plastic bowl scraper and on your hands and use the scraper to

transfer the dough to the oil slick. Stretch and fold the dough from all four sides.

The dough will now be smooth, firm but supple, and slightly tacky to the touch. If

the dough is still not smooth and easy to handle, repeat the stretch and fold

process one or two additional times, with 2-minute resting periods in between.

5. Place the dough into a lightly oiled bowl or container, roll it around to coat it with

the oil, and cover the bowl with plastic wrap. If using straight sourdough and no

commercial yeast, leave the dough at room temperature for approximately 2 to 4

hours, or until it begins to swell in size, then refrigerate it for anywhere from 12 to

72 hours. If using the mixed method with commercial yeast, refrigerate the dough

immediately.

6. On the day you plan to make the pizzas, remove the dough from the refrigerator 3 hours before you plan to bake the pizzas. Immediately, divide it into the desired size pieces and round them into balls, placing the dough balls on a sheet pan that has been lined with either baking parchment or a silicone baking mat that has been misted with spray oil. Mist the dough balls with the spray oil and cover the pan loosely with plastic wrap or a plastic can liner. Then, when you are ready to assemble and bake, follow the steps according to the type of pizza you are making.

Bon Appetit!