Directions
- 1Oil a baking sheet or baking dish with canola oil and set aside.
- 2Fit a food processor with any blade; add 00 flour, bread flour, salt, sugar, and yeast, then pulse to combine.
- 3In a small bowl, combine water, olive oil, and sourdough starter.
- 4With the food processor running, pour the wet ingredients through the feed tube.
- 5Allow the food processor to run until a ball forms, then continue for another 30 seconds and stop.
- 6Scrape all the dough onto a lightly floured work surface using a spatula.
- 7Divide the dough into two equal pieces with a bench scraper.
- 8Form each piece into a ball by folding all four sides into the center, then flip it seam-side down.
- 9Tighten the dough balls by pulling the dough towards you, rotating, and pulling again to shape into a smooth round.
- 10Place each dough ball on the oiled sheet, rub some oil on top, and wrap each tightly in plastic wrap.
- 11Place the wrapped dough in the refrigerator and refrigerate for 24-72 hours for flavor development.
- 12Before 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)
- 20 tablespoons bread flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 0.16 teaspoon dry active yeast
- 9 tablespoons water
- 5 teaspoons extra virgin olive oil
- 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.
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