Sourdough Pizza Dough v1
Keep screen on

This is my current pizza dough recipe, but it's still a work in progress. I've prefered a low hydration pizza dough in the past since it allows me to more easily work and roll out the dough. But now I'm experimenting with a slightly higher hydration recipe.

This makes enough for a 12-inch pizza which is decently dough-y, it's not a particularly thin crust but also isn't super bready.

Ingredients

Steps

  1. In a small bowl mix together starter and water. Next quickly mix in salt until it dissolves. Finally mix in flours until no dry spots remain.
  2. Let the dough rest for 2 hours. Approximately every 30 minutes do a stretch and fold, completing 3-4 stretch and folds at the end of the 2 hour period.
  3. Coat the dough in oil, placing it back into the bowl. Cover the bowl with a towel and let rise 2 more hours.
  4. Once the bulk fermentation is done dump out the dough onto a clean work surface and with a rolling pin roll it out into your final dimensions and transfer it into your pan.
  5. Let rise for another 2-ish hours, until it's risen as much as you would like.
  6. Pre-heat oven to 425°F. Top pizza with your topings of choice. Bake for 12-15 minutes.

Notes

  1. I always use my sourdough starter, which I always keep at 100% hydration.
  2. This recipe ends up at about 68% hydration once you include the 100% hydration starter.
  3. I have had problems with low-gluten AP flour in the past, so I've started augmenting AP flour with small amounts of gluten flour (Bob's Red Mill is my typical brand).
  4. I find that the dough is small enough to dry out while rising. To combat this I'll poke a deep indentation into the dough and pour the excess oil in there. Then as it rises the oil will slowly get pushed out and ensure the top of the dough continues to have a thin layer of oil preventing it from drying out. I guess you could also cover the bowl with foil or plastic to prevent evaporation.
  5. I'll very often let the dough rise in my oven with the light on.

Changelog