Sourdough Pizza Dough (Print Version)
# Ingredients:
→ Levain
01 -
30g sourdough starter
02 -
30g flour
03 -
30g water
→ Dough
04 -
500g type 00 flour
05 -
340g water
06 -
75g levain
07 -
12g salt
08 -
Flour or semolina for shaping
→ Neapolitan Sauce
09 -
1 can (800g) San Marzano-style whole peeled tomatoes
10 -
40g extra virgin olive oil
11 -
2g salt
12 -
Pinch of crushed red pepper (optional)
# Instructions:
01 -
Combine 30g starter, 30g flour and 30g water in a bowl. Cover and ferment in a warm place (78°F/25°C) for 3-4 hours until bubbly and active.
02 -
In a large bowl, combine the ripe levain, water, salt and flour. Mix with a dough whisk, hands, or stand mixer until a shaggy dough forms. Use damp hands to fold the dough over itself until cohesive (30-60 seconds).
03 -
Cover the dough and let rise for 3-4 hours at 78-80°F (25-27°C). The dough will puff up but won't double in size.
04 -
Lightly oil a 9×13-inch pan. Divide the dough into 6 pieces (approximately 150g each). Create tension by pulling/pinching the sides upward, then roll each piece on the countertop using a cupped hand until a smooth ball forms. Place in the prepared pan.
05 -
Cover the dough balls and proof for about 3 hours at warm room temperature (78°F/25°C) until puffed up. Use immediately or refrigerate for a couple of hours if needed.
06 -
Position oven rack at the highest setting near the broiler. Place a pizza stone, steel, or inverted baking sheet on the rack. Preheat to 550°F (290°C) for 30 minutes.
07 -
Sprinkle a pizza peel or cutting board with semolina flour or cornmeal to prevent sticking when launching the pizza.
08 -
Blend tomatoes, olive oil, salt, and optional crushed red pepper until smooth.
09 -
Flour your hands and both sides of a dough ball. Using fingertips, gently press from the center outward, preserving gas in the rim. Stretch by lifting and rotating the dough around your fingers. Place on the prepared board, ensuring it moves freely. Each ball makes approximately a 20cm (8-inch) pizza.
10 -
Spread sauce and add fresh mozzarella plus desired toppings. Reserve delicate toppings like prosciutto, fresh herbs, or arugula to add after baking.
11 -
Switch oven to high broil. Launch pizza onto the preheated surface with a quick forward thrust. Broil for 1-2 minutes, watching closely. Rotate the pizza and continue baking for another 1-2 minutes until the crust is golden with some charred spots.
12 -
Remove pizza from oven and let cool briefly before slicing. Repeat with remaining dough balls.
# Notes:
01 -
For long cold fermentation, refrigerate shaped dough balls for 48-72 hours for enhanced flavor development.
02 -
For faster preparation, add ¼ teaspoon instant yeast to the dough mixture and reduce initial rest to 2 hours.
03 -
Dough can be frozen for 5-7 days or par-baked until just set but not browned, then frozen for later use.
04 -
If using King Arthur 00 flour, add 50-60g extra flour to compensate for lower protein content.
05 -
For pizza oven cooking, preheat to 700°F (370°C) for 30 minutes and bake for 30-40 seconds per side.