A versatile sourdough pizza dough recipe for the home oven.
- 288g Type 00 white flour (or all-purpose flour)
- 32g whole wheat flour
- 215g water
- 2g diastatic malt (optional)
- 6g salt
- 48g ripe sourdough starter
- Mix (9:00 a.m.)
Add the ingredients to a mixing bowl or stand mixer. Mix until medium development (the dough should be smooth, but still a little shaggy, and elastic. Transfer the dough to a bulk fermentation container and cover.
- Warm Bulk Fermentation (9:15 a.m. to 11:45 a.m.)
This dough will need 3 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
- Cold Bulk Fermentation (Overnight, 11:45 am to 11:00 a.m.)
Remove the dough from the bulk fermentation bowl and lightly oil the interior with olive oil. Tighten the dough on the counter into a ball and transfer back to the oiled bowl, seam side down. Cover the bowl and transfer to the refrigerator overnight.
- Divide and Ball (11:00 a.m.)
Divide the dough into two 290g pieces. Shape the dough into a very tight ball with no seam on the bottom. Transfer to a pizza dough tray or baking sheet and cover.
- Proof (11:30 a.m. to 5:30 p.m.)
Proof the dough out on the counter at around 75°F (23°C) for 5-6 hours. When fully proofed, the dough will have relaxed outward and be soft to the touch. If using the dough soon, preheat your oven, alternatively, you can place the dough back into the fridge until the next day.
- Bake (5:30 p.m.)
Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.