Sourdough Pizza Dough
A high-hydration sourdough pizza dough designed for high-heat baking. Crisp, airy, and full of flavor.
Scaling Tool
"Cold proofing is the secret here! I like to take a long nap in the fridge to develop that extra tang."
Sourdough Equipment
Precision is the difference between a good loaf and a masterpiece.
10% off BlendtecIngredients
| Amount | Ingredient | Baker's % |
|---|---|---|
| 1000g | Tipo 00 Flour | 100% |
| 700g | Water | 70% |
| 150g | Active Starter (Dez) | 15% |
| 25g | Fine Sea Salt | 2.5% |
| 10g | Olive Oil | 1% |
Method
Mix: Combine flour, water, and Dez. Mix until no dry flour remains. Rest 30 mins.
Salt & Oil: Add salt and olive oil. Knead until smooth and elastic.
Bulk Ferment: Room temperature for 4-6 hours with hourly folds.
Ball: Divide into 250g portions and ball tightly.
Cold Proof: Refrigerate in a sealed container for 24-48 hours.
Prep: Remove from fridge 2 hours before baking.
Bake: Stretch and top. Bake at highest possible temperature (550°F+ or pizza oven).
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