Ingredients (~2 14-inch Pizzas)
- 1 2/3 cups “00” flour
- 2 1/2 cups bread flour
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- 1/4 tsp active dry yeast
- 1 cup warm water
- 2 tbsp extra virgin olive oil
- 1 1/4 cups sourdough starter (fed or discard)
Mix the Dough
In the bowl of a food processor, combine the “00” flour, bread flour, salt, sugar, and active dry yeast. Pulse a few times to combine.
In a small bowl, whisk together the warm water, olive oil, and sourdough starter.
With the food processor running on low, pour the wet ingredients through the feed tube.
Continue to process until the dough forms a ball, then let it run for another 30 seconds. The dough should be smooth.
Divide and Shape the Dough
Lightly flour a work surface. Scrape the dough out of the food processor and onto the floured surface.
Divide the dough into two equal pieces with a bench scraper.
To shape each piece into a ball, fold all four sides into the center. Flip the dough over so the seam is down. Tighten the dough ball by pulling it towards you across the work surface, rotating it, and repeating until you have a smooth, round ball.
Cold Ferment the Dough
Lightly oil a baking sheet. Place the dough balls on the sheet and rub a little oil over the tops to prevent a skin from forming.
Wrap the baking sheet tightly with plastic wrap and place it in the refrigerator for 24 to 72 hours. The longer the dough ferments, the more flavorful it will be.
Prepare for Baking
About 2-4 hours before you plan to bake, take the dough out of the refrigerator and let it sit at room temperature. This will make it easier to stretch.
Sourdough Pizza Dough
Ingredients
Ingredients (~2 14-inch Pizzas)
- 1 2/3 cups "00" flour
- 2 1/2 cups bread flour
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- 1/4 tsp active dry yeast
- 1 cup warm water
- 2 tbsp extra virgin olive oil
- 1 1/4 cups sourdough starter fed or discard
Instructions
- Combine flours, salt, sugar, and yeast in food processor. Pulse to mix.
- Whisk together warm water, olive oil, and sourdough starter.
- With processor running, pour wet ingredients through feed tube until dough forms smooth ball, about 30 seconds.
- Transfer dough to floured surface and divide into two pieces.
- Shape each piece into a ball by folding sides to center, flipping seam-side down, and tightening by rotating and pulling.
- Place dough balls on oiled baking sheet, coat tops lightly with oil.
- Wrap sheet tightly with plastic and refrigerate 24-72 hours.
- Remove from refrigerator 2-4 hours before baking to come to room temperature.
