• Adrien

SOURDOUGH PIZZA !


This recipe is for two medium size pizzas.


100% FLOUR 355 grams

75% WATER (23-25 degrees) 250 grams

40% SOURDOUGH STARTER 145 grams

1.8% SALT 6 grams


STEP 1: in a mixing bowl, add the flour, water and starter (sift your flour into the bowl if possible). Hand mix the dough for about 5 minutes until everything as come together and you don't see pieces of flour. -see the video below on how to hand mix. Leave it to rest in the bowl for 30 minutes, covered.


STEP 2 : in a small bowl, mix the salt with a tablespoon of olive oil. Let the salt dissolve itself before pouring it into the mixing bowl. Now, mix the dough to incorporate the salt following the same shaping method for about 5 good minutes or until you don't feel the salt anymore.

Preshape it as a boule and leave it on the table for another 30 minutes.

STEP 3 : divide the dough into two identical boules and put them on a tray -if possible with lifted side so you can cover them wihout touching the dough (see picture above). Leave the tray at room temperature for 2 hours and transfer it into the fridge for up to 48 hours. The more you wait, the more sour will be your dough. I would recommend to leave it over night and using the dough for lunch the next day.

Before using the dough, take it out of the fridge for 2 to 3 hours at room temperature, leaving the cover.


STEP 4 : then put the dough on a bunch of flour before shaping it. See our video at the end of the post.



Ps: when shaping the dough, make sure to go from the middle to the side without pushing on the extremity of the dough, this way you will have a nice and light border crust.




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