NutritionSortLoading...
Loading...

655g Flour

452g water

127g Ripe Starter

16g Salt

653g Flour

421g Water

160g Ripe Starter

16g Salt

Select allAdd

1. Weigh out all the ingredients in separate containers, remove 10 grams (about 2 tablespoons) of water, and reserve it.

2. Put the flour in a large mixing bowl.

3. In another large mixing bowl, combine the water and the starter and break up the starter by hand until it’s a uniform consistency.

4. Using your hand, create a crater in the flour and pour the water and starter mixture in the center.

5. Begin mixing with your dominant hand, working your way in a clockwise motion from the center of the bowl to the rim until the ball has just come together and the bowl is clean. Cover the bowl with plastic wrap and rest at room temperature for 30 minutes.

6. Uncover the dough ball and begin mixing by hand. Add the reserved 10 grams of water and the salt and mix until just combined.

7. Transfer the dough ball to a lightly oiled container and cover with a lid or plastic wrap. Allow to rest for 3 hours, doing a coil fold halfway through bulk fermentation.

8. Remove the dough ball and place on a lightly floured surface. Lightly flour your hands and, using a dough scraper and scale, portion the dough into 250-gram dough balls.

9. Form each into a tight ball by folding it in on itself, being careful to handle the balls quickly and gently so as not to transfer too much heat to them.

10. Place the dough balls on a lightly floured tray or your container of choice. Lightly flour the surface of the dough balls and cover with plastic wrap before refrigerating.

11. 4 hours before baking remove the dough balls from the fridge and allow to rise. They will increase in size 1.5-2x and will be soft and pliable.

Notes 1

This recipe requires a lower-protein bread flour with a protein content around 11.5% like King Arther AP, Kirkland Organic AP or Central Milling ABC. Nothing stronger than 12% protein. This dough is formulated for high heat pizza ovens like an Ooni or Gozney, typically baking above 700°F but will work in a home oven following instructions for your favorite pizza stone or baking steel. For a crispier, chewier New York style crust, instead of immediately refrigerating the dough balls, let them proof to 80-90% of their finished proof before refrigerating. Then shape and top the pizza dough cold before baking between 500°F and 600°F.