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
Ingredient | Quantity (g) | Percentage |
---|---|---|
Type 00 flour | 400 | 63.8 |
Bread Flour | 212 | 33.8 |
Water | 428 | 68.3 |
Sourdough Starter | 30 | 4.8 |
Salt | 18 | 2.9 |
Starter | ||
Flour | 15 | 2.4 |
Water | 15 | 2.4 |
Totals | ||
Flour | 627 | 100 |
Water | 443 | 70 |
Aevum Linea ¶
- 28M12 - first sourdough pizza
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