Pizza Dough with Sourdough Starter
Olive Oil Chocolate Coconut Almond Fudge with Flaky Sea Salt by Jessie Sheehan
September 16, 2020
Sausage Skillet Pizza
October 1, 2020
Pizza Dough with Sourdough Starter
Our favorite way to make pizza dough is using a sourdough starter. It gives the pizza dough
such a fantastic flavor. Once you try it, you’ll never go back! If a starter is a bit too much effort,
you can try our recipe with poolish.
Pair Recipe with:
Sausage Skillet Pizza
Pair Recipe with:
Sicilian Purple Potato Pizza
Similar Colavita Recipes:
Poolish Pizza Dough
Simple Pizza Dough
Ingredients
Directions
Grab a large mixing bowl or the bowl of your stand mixer.
Add 340 grams of warm (80°F) water to the bowl.
Tare the kitchen scale, and add 200 grams of your starter. The starter should float on the surface of the water. If it doesn’t, it’s not ready to use.
Mix it up so the starter disperses in the water.
Tare the scale again and add 600 grams of Type 00 flour to the bowl. If you don't have Type 00 flour, use all-purpose flour.
Mix it together with a plastic dough scraper. The dough will look shaggy.
Cover it with a kitchen towel and let it rest for 30-45 minutes. 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 the 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 four pieces. Weigh them on a kitchen scale to make sure they’re all about the same weight—280 grams per piece.
Once you cut your pieces, it’s time to shape them. Roll them along the countertop, using the metal dough scraper to assist until they form into balls.
After they are shaped, 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 yields the best flavor.
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Ingredients
Directions
Grab a large mixing bowl or the bowl of your stand mixer.
Add 340 grams of warm (80°F) water to the bowl.
Tare the kitchen scale, and add 200 grams of your starter. The starter should float on the surface of the water. If it doesn’t, it’s not ready to use.
Mix it up so the starter disperses in the water.
Tare the scale again and add 600 grams of Type 00 flour to the bowl. If you don't have Type 00 flour, use all-purpose flour.
Mix it together with a plastic dough scraper. The dough will look shaggy.
Cover it with a kitchen towel and let it rest for 30-45 minutes. 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 the 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 four pieces. Weigh them on a kitchen scale to make sure they’re all about the same weight—280 grams per piece.
Once you cut your pieces, it’s time to shape them. Roll them along the countertop, using the metal dough scraper to assist until they form into balls.
After they are shaped, 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 yields the best flavor.