This is my recipe for pizza dough with a sourdough starter. I’ve been using this recipe since 2015 and it has treated me very well. In my opinion, sourdough adds depth and tang to the flavor of bread and I have come to love my pizza dough with it!
1200 grams Type 00 flour OR 1000 grams all-purpose flour
680 grams water at 80°F
200 grams active sourdough starter
20 grams salt
- Grab a large mixing bowl or the bowl of your stand mixer.
- Add 680 grams of warm (80°F) water to the bowl.
- TARE the kitchen scale, and add 200 grams (pretty much all) of your bubbling, floating starter.
- Now stick your hand in there and mix it up so the starter disperses in the water (FUN ACTIVITY FOR KIDS!).
- TARE the scale again and add 1200 grams of Type 00 flour to the bowl. If you DON’T have Type 00 flour, use 1000 grams all-purpose flour.
- Mix it together with a plastic dough scraper. The dough will look shaggy like this:
- Cover it with a kitchen towel and let it rest for 30-45 minutes. Nerdy Note: This step is called the autolyse. It’s an important resting step that allows the gluten in the dough to activate and makes your dough strong. Don’t skip this step!
- After that time is up, add 20 grams of salt to the dough.
- Mix with a dough hook on low speed for 8 minutes. You can also use your food processor to do this. You can even use your hands, but you’ll get a workout!
- Turn the dough out onto a floured surface. Using a metal dough scraper, cut the dough into eight pieces. I like to weigh mine on my kitchen scale to make sure they’re all about the same weight. I am looking for about 280 grams per piece.
- Once you cut your pieces, it’s time to shape them. Make sure to check out this video for how I properly shape my dough balls.
- After they are shaped, I place them on a rimmed baking sheet and cover them with plastic wrap.
- Allow them to rise at room temperature until doubled in size (about 4 hours, but it may take more or less time depending on the temperature of room). You can also let them rise in the refrigerator for up to THREE days. That’s right, three days. This gives the sourdough flavor plenty of time to mature and I feel it yields the best flavor.
NOTE: There are so many ways you can mess around with the timing of dough rising by just adjusting temperature. Cold temperatures slow down the rising process, while heat speeds it up. It’s a fun experiment to play around with, and one kids can experiment with too!
NOTE 2: You can also add olive oil to this dough recipe, if desired. To do this, add 3 tbsp olive oil to the dough during the addition of salt at Step 8.
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