Pizza
Weeknight Sourdough Pizza Dough
Mix Sunday night, bake pizzas Monday through Wednesday. A cold-ferment dough that only gets better with time.
- Time
- 24–72 hours
- Yield
- 4 pizzas
- Level
- Intermediate
Ingredients
Scale batch
- 100g active starter
- 620g water
- 900g '00' or bread flour
- 20g fine sea salt
- 20g olive oil
Method
- 01
Mix starter and water. Add flour and mix to a shaggy dough. Rest 30 minutes.
- 02
Add salt and oil. Slap-and-fold 4–5 minutes until smooth.
- 03
Bulk ferment 3 hours at room temperature with 3 coil folds.
- 04
Divide into 4 balls (about 260g each). Place in oiled containers and refrigerate 24–72 hours.
- 05
Two hours before baking, pull dough out and let warm up.
- 06
Stretch, top, and bake at your oven's max on a stone or steel, 7–9 minutes.