Pizza Dough
Recipe
- for 4 ~30cm pizzas
- ingredients
- 75g starter
- 675g 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
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