Basil and Bloom's Sourdough Pizza Dough

120 mins
Serves 1
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Directions

  1. 1Dissolve starter in water, then add flour and mix until some gluten is formed.
  2. 2Dissolve starter in water, then add flour and mix until some gluten is formed.
  3. 3Dissolve starter in water, then add flour and mix until some gluten is formed.
  4. 4Add salt and continue mixing until dough is strengthened. Temperature target 78°F.
  5. 5Add salt and continue mixing until dough is strengthened. Temperature target 78°F.
  6. 6Add salt and continue mixing until dough is strengthened. Temperature target 78°F.
  7. 7Place dough in an oiled container for bulk fermentation.
  8. 8Place dough in an oiled container for bulk fermentation.
  9. 9Place dough in an oiled container for bulk fermentation.
  10. 10After 1.5-2 hours, stretch and fold the dough.
  11. 11After 1.5-2 hours, stretch and fold the dough.
  12. 12After 1.5-2 hours, stretch and fold the dough.
  13. 13After 3-3.5 hours, when dough is slightly jiggly and bubbles have formed, shape into dough balls.
  14. 14After 3-3.5 hours, when dough is slightly jiggly and bubbles have formed, shape into dough balls.
  15. 15After 3-3.5 hours, when dough is slightly jiggly and bubbles have formed, shape into dough balls.
  16. 16Place dough balls in oiled containers and refrigerate.
  17. 17Place dough balls in oiled containers and refrigerate.
  18. 18Place dough balls in oiled containers and refrigerate.
  19. 193-4 hours before baking, remove dough balls and let them come to room temperature to finish fermenting. Dough will increase in size 1.5-2x and be soft.
  20. 203-4 hours before baking, remove dough balls and let them come to room temperature to finish fermenting. Dough will increase in size 1.5-2x and be soft.
  21. 213-4 hours before baking, remove dough balls and let them come to room temperature to finish fermenting. Dough will increase in size 1.5-2x and be soft.
  22. 22Stretch, top with desired ingredients, and bake in a high-heat oven (750°F preferred).
  23. 23Stretch, top with desired ingredients, and bake in a high-heat oven (750°F preferred).
  24. 24Stretch, top with desired ingredients, and bake in a high-heat oven (750°F preferred).

Ingredients

  • 743 g Low-Protein Bread Flour
  • 743 g Low-Protein Bread Flour
  • 743 g Low-Protein Bread Flour
  • 476 g Water
  • 476 g Water
  • 476 g Water
  • 182 g Ripe Liquid Starter
  • 182 g Ripe Liquid Starter
  • 182 g Ripe Liquid Starter
  • 19 g Sea Salt
  • 19 g Sea Salt
  • 19 g Sea Salt

Equipment

stand mixeroiled containerGozney pizza oven