Number of Pizzas

Dough pr. Pizza

240g

Salt

2%

Hydration

70%

Levain

10%

Sourdough Pizza Dough Recipe

Ingredients:

  • 502g Pizza Flour (such as Caputo Blue Pizzeria "00")
  • 112g Levain (Active sourdough starter)
  • 335g Water (reserve 20g)
  • 11g Salt (2% of the flour weight)
  • Semola flour (for dusting)

Equipment:

  • Stand mixer with a dough hook
  • Bowl for resting dough
  • Dough scraper for dividing and shaping
  • Deli containers (for storing dough)

Steps:

  1. Mixing Starter and Water: In the bowl of your stand mixer, combine 112g of sourdough starter with 315g of water.
  2. Hydrating Flour: Using the dough hook attachment, gradually mix in the flour with the water until all the flour is hydrated.
  3. Resting the Dough (Autolyse): Scrape down the sides of the bowl, cover, and let the dough rest for 30 minutes.
  4. Adding Salt and Reserved Water: Mix 11g of salt and the reserved 20g of water into the dough.
  5. Kneading: Start the mixer on a slow speed, gradually increasing it until the dough comes together and releases from the sides of the bowl while still sticking to the bottom.
  6. First Rest and Folds: Transfer the dough to a clean bowl. Perform two or three sets of stretch and folds, spacing each set 30-40 minutes apart.
  7. Coil Folds: After the stretch and folds, do two sets of coil folds, also spaced 30-40 minutes apart.
  8. Bulk Fermentation: Let the dough rise in a warm place until it's ready.
  9. Dividing the Dough: Split the dough into 240g balls and store them in individual deli containers. Refrigerate them overnight, or for optimal results, for at least two nights. The dough remains usable for up to five or six days.
  10. Shaping the Pizza Base: When ready to use, carefully remove a dough ball from the container directly from the fridge. Dust it with Semola flour. Starting from the middle, gently push air bubbles towards the edges. Then, pick up the dough and carefully stretch it to size, focusing on stretching the edges rather than the middle.

Note:

  • The dough is best used with Caputo blue or purple (Nuvola) flour.
  • I recommend substituting 10% of the pizza flour in your recipe with whole wheat flour.
  • This recipe is a work in progress, and your feedback or questions are welcome.