Sourdough Pizza Dough Recipe
Your guide to making an amazing, thin crust, New York style sourdough pizza
Equipment
- 1 Stand mixer Optional; can be mixed by hand
- 1 Baking Steel Baking stone will work but only if you can achieve maximum temperatures
- 1 16" Wooden pizza peel
- 1 Metal retrieval peel
Ingredients
- 1407 grams bread flour I prefer to use General Mills All Trump unbleached, non-bromated flour available at distributors in 50 lb bags however you can easily find King Arthur 12.7% Protein bread flour in most grocery stores
- 872 grams luke warm spring water 62% hydration
- 39.4 grams fine sea salt
- 141 grams sourdough starter 10% of your total amount of flour
- 28.1 grams olive oil Extra virgin olive oil
- semolina flour For stretch and dusting
Instructions
Sourdough Pizza Dough
- Day 1 – Mix & Bulk FermentAutolyse – Mix water and starter, then add flour. Mix until shaggy. Rest 30 min.Add Salt & Oil – Incorporate thoroughly and then remove from the bowl and knead 8–10 min until smooth.Bulk Ferment – Rest at room temp. for 3–4 hrs. with 3–4 stretch & folds every 30–45 min.
- Day 1 – Cold Ferment (72 hrs)4. Divide into 4 dough balls (425g each). Lightly oil and store them in round plastic, air-tight containers.5. Refrigerate for 72 hours.
Making the Pizza
- On the day you are going to make your pizza, remove your dough balls from the refrigerator at least 1.5 hours before you want to make your pizza.
- Preheat your oven to at least 525 degrees but preferably to 550 degrees, for at least 30 minutes (I preheat for at least 1 hour). I would highly recommend the use of a baking steel plate when baking indoors, based on its excellent heat conduction and retention.
- Stretch your dough between 14" and 16", all depending on how well you stretch your dough. I use the tips of my fingers, working the air from the center of the dough out to the edge of the crust. Then I use a knuckle stretch technique, working from the middle of the dough and out to the edge once again.Note: I use semolina flour for the bench stretch and would recommend you do the same.
- Dust your peel with semolina flour (I use wood to launch, metal to retrieve) and place your dough on your peel.
- Build your pizza however you like. I typically sauce first, add a dusting of pecorino Romano, and then the mozzarella. You can use sliced or shredded mozzarella. I prefer sliced. Drizzle with a little EVOO and you are ready to bake.
- Bake for 10 minutes or to your preference. I like a harder bake. I will actually finish my pizza under the broiler on low for 30 to 45 seconds to add that little bit of char.