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PREP 1 hour 15 minutes
TOTAL 48 hours
Serves
US | METRIC

INGREDIENTS

  • 600 g Pizza flour/00 flour
  • 200 g Sourdough Starter
  • 15 g Sea salt Flakes
  • 300 g Warm water
  • 5 ml Olive oil
Sourdough Pizza Dough

Sourdough Pizza Dough

*Adapted from an Ooni recipe

  • Sift the flour into a large bowl
  • Mix the salt, sourdough starter and water together
  • Gradually add the mixture to the dough a quarter at a time. Mix it through with the handle of a wooden spoon ensuring you scrape all the dry bits of flour away from the sides.
  • Once all the mixture is added and mixed well, let it sit for 20 minutes undisturbed (it will look nothing like a dough at this point)
  • Pull the outside edges of the dough mixture into the middle. Take an edge, pull it up, then towards the centre of the dough mixture. Do this every 10 minutes for 40 minutes (4 times). You will see each time that the dough starts coming together.
  • Tip out the mixture onto a clean, very lightly floured surface and bring the dough together
  • As it starts forming a dough, knead it for 20-30 minutes until smooth. Try not to add any more flour to the surface as this will dry the dough out. It will be sticky at first but it will turn into a dough as you keep kneading
  • Lightly grease a clean large bowl with olive oil
  • Place the dough into the bowl, cover with a damp cloth and let it sit at room temperature (no less than 18c) for 4-6 hours
  • After 4-6 hours place in the fridge over night covered with a damp cloth
  • The following day remove the dough from the fridge and weigh it out equally and roll into balls. Do not be overly aggressive with it. Fold the dough in on itself to form the balls in order to trap the air into the dough and not tear the gluten strands. If in doubt look up balling methods!
  • When balled up, add to a lightly floured sealable container and return to the fridge for another night ready to use for the next day
Sourdough Pizza Dough

Sourdough Pizza Dough

*Adapted from an Ooni recipe

PREP 1 hour 15 minutes
TOTAL 48 hours
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 600 g Pizza flour/00 flour
  • 200 g Sourdough Starter
  • 15 g Sea salt Flakes
  • 300 g Warm water
  • 5 ml Olive oil
  • Sift the flour into a large bowl
  • Mix the salt, sourdough starter and water together
  • Gradually add the mixture to the dough a quarter at a time. Mix it through with the handle of a wooden spoon ensuring you scrape all the dry bits of flour away from the sides.
  • Once all the mixture is added and mixed well, let it sit for 20 minutes undisturbed (it will look nothing like a dough at this point)
  • Pull the outside edges of the dough mixture into the middle. Take an edge, pull it up, then towards the centre of the dough mixture. Do this every 10 minutes for 40 minutes (4 times). You will see each time that the dough starts coming together.
  • Tip out the mixture onto a clean, very lightly floured surface and bring the dough together
  • As it starts forming a dough, knead it for 20-30 minutes until smooth. Try not to add any more flour to the surface as this will dry the dough out. It will be sticky at first but it will turn into a dough as you keep kneading
  • Lightly grease a clean large bowl with olive oil
  • Place the dough into the bowl, cover with a damp cloth and let it sit at room temperature (no less than 18c) for 4-6 hours
  • After 4-6 hours place in the fridge over night covered with a damp cloth
  • The following day remove the dough from the fridge and weigh it out equally and roll into balls. Do not be overly aggressive with it. Fold the dough in on itself to form the balls in order to trap the air into the dough and not tear the gluten strands. If in doubt look up balling methods!
  • When balled up, add to a lightly floured sealable container and return to the fridge for another night ready to use for the next day