Sourdough Pizza Dough

10 mins
Serves 10
https://cheflindseyfarr.com/sourdough-pizza-dough/

Directions

  1. 1Oil a baking sheet or baking dish with canola oil and set aside.
  2. 2Oil a baking sheet or baking dish with canola oil and set aside.
  3. 3Oil a baking sheet or baking dish with canola oil and set aside.
  4. 4Fit a food processor with any blade; add 00 flour, bread flour, salt, sugar, and yeast, then pulse to combine.
  5. 5Fit a food processor with any blade; add 00 flour, bread flour, salt, sugar, and yeast, then pulse to combine.
  6. 6Fit a food processor with any blade; add 00 flour, bread flour, salt, sugar, and yeast, then pulse to combine.
  7. 7In a small bowl, combine water, olive oil, and sourdough starter.
  8. 8In a small bowl, combine water, olive oil, and sourdough starter.
  9. 9In a small bowl, combine water, olive oil, and sourdough starter.
  10. 10With the food processor running, pour the wet ingredients through the feed tube.
  11. 11With the food processor running, pour the wet ingredients through the feed tube.
  12. 12With the food processor running, pour the wet ingredients through the feed tube.
  13. 13Allow the food processor to run until a ball forms, then continue for another 30 seconds and stop.
  14. 14Allow the food processor to run until a ball forms, then continue for another 30 seconds and stop.
  15. 15Allow the food processor to run until a ball forms, then continue for another 30 seconds and stop.
  16. 16Scrape all the dough onto a lightly floured work surface using a spatula.
  17. 17Scrape all the dough onto a lightly floured work surface using a spatula.
  18. 18Scrape all the dough onto a lightly floured work surface using a spatula.
  19. 19Divide the dough into two equal pieces with a bench scraper.
  20. 20Divide the dough into two equal pieces with a bench scraper.
  21. 21Divide the dough into two equal pieces with a bench scraper.
  22. 22Form each piece into a ball by folding all four sides into the center, then flip it seam-side down.
  23. 23Form each piece into a ball by folding all four sides into the center, then flip it seam-side down.
  24. 24Form each piece into a ball by folding all four sides into the center, then flip it seam-side down.
  25. 25Tighten the dough balls by pulling the dough towards you, rotating, and pulling again to shape into a smooth round.
  26. 26Tighten the dough balls by pulling the dough towards you, rotating, and pulling again to shape into a smooth round.
  27. 27Tighten the dough balls by pulling the dough towards you, rotating, and pulling again to shape into a smooth round.
  28. 28Place each dough ball on the oiled sheet, rub some oil on top, and wrap each tightly in plastic wrap.
  29. 29Place each dough ball on the oiled sheet, rub some oil on top, and wrap each tightly in plastic wrap.
  30. 30Place each dough ball on the oiled sheet, rub some oil on top, and wrap each tightly in plastic wrap.
  31. 31Place the wrapped dough in the refrigerator and refrigerate for 24-72 hours for flavor development.
  32. 32Place the wrapped dough in the refrigerator and refrigerate for 24-72 hours for flavor development.
  33. 33Place the wrapped dough in the refrigerator and refrigerate for 24-72 hours for flavor development.
  34. 34Before use, remove the dough from the refrigerator and let it sit at room temperature for 2-4 hours.
  35. 35Before use, remove the dough from the refrigerator and let it sit at room temperature for 2-4 hours.
  36. 36Before use, remove the dough from the refrigerator and let it sit at room temperature for 2-4 hours.

Ingredients

  • 13.33 tablespoons 00 flour (Caputo)
  • 13.33 tablespoons 00 flour (Caputo)
  • 13.33 tablespoons 00 flour (Caputo)
  • 20 tablespoons bread flour
  • 20 tablespoons bread flour
  • 20 tablespoons bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 0.16 teaspoon dry active yeast
  • 0.16 teaspoon dry active yeast
  • 0.16 teaspoon dry active yeast
  • 9 tablespoons water
  • 9 tablespoons water
  • 9 tablespoons water
  • 5 teaspoons extra virgin olive oil
  • 5 teaspoons extra virgin olive oil
  • 5 teaspoons extra virgin olive oil
  • 10 tablespoons sourdough starter (fed or unfed (discard))
  • 10 tablespoons sourdough starter (fed or unfed (discard))
  • 10 tablespoons sourdough starter (fed or unfed (discard))

Equipment

baking sheetbaking dishfood processorsmall bowlspatulabench scraperplastic wrappizza stonepizza peelmetal baking sheetpizza panscast iron skillet

Tips

  • Avoid using a rolling pin when shaping the dough; stretch it gently to preserve bubbles for an airy crust.
  • Allow the dough to final proof for 1-2 hours at room temperature before baking to make it soft and pliable.
  • If using a pizza stone, flour a pizza peel or dust with cornmeal; for baking sheets, sprinkle cornmeal on an inverted sheet or pizza pans.
  • Check if the pizza moves freely on the peel/pan by giving it a little shake, adding more flour or cornmeal if it sticks.
  • A cast iron skillet can mimic a pizza stone if needed.
  • For longer storage, freeze the dough immediately after wrapping it in plastic wrap; it will keep for up to two months.