Pizza Dough With Sourdough Starter
- Total Time
- 20 minutes plus 1 or 2 days’ resting
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces sourdough starter (see recipe)
- 10ounces 00 flour such as Divella or King Arthur Italian Style (about 2 cups)
- 6ounces high-gluten flour such as King Arthur Sir Lancelot (about 1 cup plus 1 tablespoon)
- ½ounce salt (about 4 teaspoons)
- Additional flour, for dusting
Nutritional analysis per serving (4 servings)
508 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 104 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 16 grams protein; 358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Using your fingers, break the starter dough into 1-inch pieces in a bowl and mix with 1 cup room temperature water until soupy and chunky. In the bowl of a stand mixer, combine the flours and salt, then add the starter and water. Mix with a wooden spoon until the dough begins to bind, then let rest for 5 minutes. Using the dough hook, knead on the mixer’s second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and becomes a smooth ball. Lift dough hook, scraping off any excess dough. Settle a sheet of plastic wrap on the dough, and let rest for 3 to 4 hours.
- Step 2
Cut dough into 4 8-ounce pieces. (For smaller pizzas, divide into 5 6-ounce pieces.) Turn each piece out on a floured surface, folding and kneading three or four times until it becomes a smooth ball. Place each piece in a plastic bin large enough to allow it to double in size, let a sheet of plastic wrap settle on the dough, and cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.
Private Notes
Comments
Are the baker's percentage available for this recipe? I have a 100% hydration starter and would like to adapt this recipe.
The amount of salt is really high, I made this once and couldn't eat the pizza with .5 oz salt. I'd recommend 1 tsp, which is more similar to other bread recipes. Decent results using that and all bread flour.
I don’t need 4 pizzas. Rather than cutting the recipe, can I put the extra dough in the freezer for use later?
What the heck is starter dough “pieces”? Then it says to add the water to it? How do I make starter dough pieces if I haven’t started yet?
I’ve made this recipe to the note three times. I have a very active sourdough starter but for whatever reason, this dough doesn’t rise and while the flavor is good, the pizza itself is like a shingle. Anyone have any ideas?
I think it’s because there is a lot of salt. Salt counteracts the rise. I noticed same thing.
Pandemic baking - I made a half recipe with regular flour. and 1 tsp of salt. During the mix, the dough was dry so I panicked and added water. Too much water. Panic take 2 - added flour. Too much flour. It finally combined, but the dough seemed heavy. I let it sit in the fridge for 44ish hours, made one pizza on a sheet tray on which I had first spread olive oil. Baked at 450 for just under half an hour and it was amazing.