Recipe: soudough pizza dough
After many attempts at perfecting sourdough pizza dough, this is our best recipe to date. We like using 68% hydration. The hydration levels refer to the flour/water ratio. Sourdough pizza dough recipes use anywhere from 60-80% hydration, so if you feel that the dough is not quite right (maybe too wet or too dry), feel free to adjust the hydration ratios as you see fit.
- 250g type 00 flour
- 250g bread flour (at least 12% protein)
- 364g lukewarm water
- 10g salt
- 150g sourdough starter
- olive oil
1. Mix together the 2 types of flour and the salt until blended. Set aside.
2. Add the sourdough starter to the water and mix with your hands until blended. It's ok if some chunks of starter remain intact.
3. Add the starter and water mixture to the flour and mix with your hands until blended.
4. Knead dough with your hands for about 10 minutes.
5. Put into a bowl and cover with a towel. Every 30 minutes for two hours you will pull the dough and stretch it to develop the gluten. When you stretch the dough, uncover the bowl and pull some dough from the bottom and fold it over top. Repeat 4 or 5 times until you have stretched all sides of the dough ball. You will do this 4 times in 2 hours.
6. After 2 hours your dough should feel way more elastic. It's now ready to separated into balls. Divide your dough into 4 equal sized portions and carefully shape into balls. place dough balls on a baking sheet lined with a little olive oil to prevent sticking. Thnen cover with plastic wrap. You may also use individual dough containers.
7. If you are cooking pizza the same day, let your dough balls sit out, covered, for another 2 hours.
8. If you are cooking your pizza the next day, place the covered dough balls in the fridge. Take the dough out about an hour before you want to shape it so it gets to room temperature.