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Sourdough Pizza Dough

Prep Time10 minutes
Resting Time8 hours
Course: Main Course
Servings: 4

Ingredients

  • 100 grams discard sourdough starter
  • 30 grams olive oil (optional: infused)
  • 50 grams whole wheat flour
  • 450 grams all-purpose or bread flour (420g AP, 30g VWG) (or 450 grams 00 Pizza Flour
  • 10 grams sea salt
  • 300 grams cool water (up to 350g depending on feel)

Instructions

  • In a large bowl or the bowl of a stand mixer fitted with a dough hook, add the starter, oil, and flours. Add the sea salt on top. Add the water.
  • Mix by hand or with the mixer until combined, 5-10 minutes.
  • Transfer to an oiled bowl and cover with plastic wrap.
  • Let rest at room temperature for 8-12 hours.
  • Punch down and do simple- or coil-folds, then refrigerate to ferment more.

Notes

Experimenting, did one with a basil-infused olive oil and threw in some dried basil, too.  Smells good.