DoughbaseSourdough Pizza
00 flour with a little rye and whole wheat, naturally leavened, cold fermented 1–2 days.
ArtisanCompare with other doughs
Pizza size
11"8"14"
Number of pizzas
4110
Thickness
Levain ahead
The levain keeps up to 12 hours in the fridge. Let it sit 2 hours at room temp before mixing.
Dough ball
248
grams each
Total flour
601
grams
Total water
375
grams
Hydration
62.4
percent
Make the levain first
Mix these, then rest 3–4 hours somewhere warm (72–75°F), until doubled. Use 200g in the dough.
- Sourdough starter
- 50g
- 00 pizza flour
- 100g
- Water
- 100g
Sourdough PizzaBulk 4 hrs, then cold 24–48 hrs4 pizzas · 11" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
00 pizza flour King Arthur ‘00’ | 475g | 79% |
Medium rye flour | 13g | 2.2% |
Whole wheat flour | 13g | 2.2% |
Water Warm | 275g | 45.8% |
Levain 100% hydration | 200g | 33.3% |
Salt Table salt | 15g | 2.5% |
Instructions
- 01Build the levain and rest at 72–75°F for 3–4 hours, until doubled
- 02Stir the salt into the water until dissolved, then stir in the levain
- 03Add the flours and stir until no dry bits remain
- 04Cover and rest 10–15 min
- 05Knead until smooth and bouncy: slap and fold by hand, or 10 min in a mixer
- 06Cover and bulk ferment until nearly doubled, about 4 hours
- 07Divide and round into balls
- 08Cover and refrigerate 24–48 hours
- 09Rest at room temp 2 hours before baking
- 10Preheat oven to 500°F with a steel or stone in the top third for 1 hour
- 11Stretch on a semolina-dusted surface, top, and bake 10–15 min
Recipe from King Arthur Baking.
How this was adapted
- The levain is built from 00 flour only, so all the rye and whole wheat go in on mixing day.
- Uses the whole batch, so balls are about 248g; King Arthur says 225–235g.
- King Arthur stretches each ball to 10–12"; 11" is the default here.
See the original at King Arthur Baking.