04/30/2024
This is our tried and true pizza sourdough recipe. We hope you’ll try it and see how much fun it is to make your own pizza!! This recipe yields two doughs.
Sourdough Pizza Recipe
235g warm water
60g active sourdough starter (we will give you some just ask)
225g All Purpose Flour
90g Bread Flour (high protein flour, more than 12% protein)
5g salt (just shy of one teaspoon)
10g extra virgin olive oil
Feed your starter regularly (2x a day for two weeks, and at least 3x in the 24 hours before you use it for this recipe.) This would be a sample feeding schedule: 4pm SAT, 11pm SAT, 6am SUNDAY. Mix the dough around noon (about 6 hours after that last 6am feeding, or when it’s risen up and is nice and bubbly). This recipe is very forgiving, so fee free to adjust the timing to work for your own lifestyle. My starter will be ready to rock and roll after about 3-4 hours of being fed. We keep it in a warm spot, all snug as a bug in a rug.
12PM: In a stand mixer fitted with a dough hook add: warm water, starter, flour and salt.
You need to resist the urge to turn the mixer on! Let the ingredients hang out and relax. Go get a cup of coffee and come back in 15 minutes.
Next, run the mixer for 2 minutes on low, turn it off and let it rest for another 5 minutes. Now, add the olive oil, and begin mixing on low, then turn it up to medium and run it for a sold 8 minutes. You may need to hold onto the mixer as it may walk off your counter, this dough is a handful, it’s heavy and strong.
Congratulations, your dough is on its way to greatness!
12:30PM: Transfer the dough to bowl, and cover with either a shower cap or some cling wrap. You’ll do 3 sets of stretch and folds, spaced out 30 minutes apart. Do the first one after a half hour of resting.
These stretch and folds will help to strengthen the dough, they just work wonders!***
***The end of the recipe is posted in our link in bio, as it was too long to put up here.
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