Pizza Dough

Recipe ¶

• for 4 ~30cm pizzas
• ingredients
  • 75g sourdough starter/leaven
  • 675g wheat flour
    • 450g fine (T45/T405/Type 00)
    • 225g general bread flour (T55/T550/Type 0)
  • 440g water for ~65% hydration
  • 20g salt
• instructions
  • mix with hand all but the salt and about 40g of water
  • let sit for 30 minutes and then add the salt and rest of the water
  • knead until the salt dissolves
  • let rest for 30 minutes then stretch and fold with 30 minute intervals for a handful of times
  • transfer to fridge for the night
  • take out the fridge about 2 to 3 hours before the baking
  • divide and shape into 4 dough balls and let rest until the baking
    • I cover them with upside down bowl to prevent them from drying out too much
  • generously dust both sides of the dough
  • flatten from the center towards the upper edge stopping before to form a lip
  • flip the dough over such that the side previously away from you is now towards you
  • repeat the flattening
  • gently stretch on your knuckles until the dough has reached a desired size and thickness
  • add toppings
  • bake at around 250 - 275°C for about 10 minutes

Feng Chen’s sourdough recipe ¶

• Sourdough Pizza | Feng Chen
• yields 1088g or 4 x 272g dough balls

Aevum Linea ¶

• 28M12 - first sourdough pizza

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