Sourdough Pizza Dough#

Finished sourdough pizza

Makes 4 pizzas (10-12")
Hydration 75%
Time 24-48 hours

Recipe adapted from King Arthur Baking

Ingredients#

Levain#

Dough#

Directions#

I recommend starting in the morning of day 1. Pizza will be ready in the evening of day 2 or 3.

Step 1 - Make Levain#

Mix 50 g starter + 100 g all-purpose flour + 100 g water.

Cover and let sit 3-4 hours at 70-75°F until doubled.

Levain after rising

Note: Levain can be refrigerated overnight after this step if needed.

Step 2 - Mix Dough#

Dissolve 15 g salt in 275 g warm water. Stir in 200 g levain.

Add all flours (475 g all-purpose flour + 26 g whole wheat). Mix until no dry bits remain.

Rest 10-15 minutes.

Step 3 - Knead#

Knead for 10 minutes until dough is smooth and bouncy.

Step 4 - Bulk Fermentation#

Cover and let rise 4 hours at room temperature until nearly doubled. Note: it is more important that it doubles, this may take more or less than 4 hours, so recommendation is to mark to measure rise.

Start of bulk ferment

After 7 hours

Step 5 - Divide & Shape#

Split dough into 4 equal balls. Place in greased container with space between balls.

Step 6 - Cold Retard#

Cover tightly and refrigerate for 24-48 hours.

Dough balls after cold retard

Step 7 - Warm Up#

Remove dough from refrigerator 2 hours before baking. Let come to room temperature.

Step 8 - Preheat#

Preheat oven to 500°F with pizza steel or stone positioned in top third of oven. Preheat for 1 hour.

Step 9 - Shape#

Flour work surface generously. Take one dough ball and press from center outward, leaving a thicker rim for the crust. Stretch to 10-12" round.

Dough before shaping

Step 10 - Top & Bake#

Add sauce, cheese, and toppings.

Pizza ready to bake

Slide pizza onto preheated steel/stone. Bake 10-15 minutes until crust is deeply golden and cheese is bubbling.

Finished pizza

Notes#

• The crust did not expand much and was more like a flatbread.
• Convection mode wasn’t on, so the top of the pizza was too browned.