Sourdough Pizza Dough Recipe

Yields 4 x 280g pizza doughballs

INGREDIENTS

Levain:

34g Highwood Crossing Artisan Bread & Pizza Flour

34g Water (room temperature)

34g Ripe sourdough starter

Main Dough:

607g Highwood Crossing Artisan Bread & Pizza Flour

34g Highwood Crossing Whole Grain Red Fife Flour

357g Water #1 (room temperature)

25g Water #2 (room temperature)

14g Sea Salt (fine)

100g Ripe Levain (from above)

METHOD

Levain – 9:00 a.m.

Mix the levain ingredients in a jar and leave them covered at a warm temperature (23°C – 24°C) to ripen for about 3 hours.

Mix Main Dough – 12:00 p.m.

In the bowl of a stand mixer fitted with the dough hook, add the flour, water #1, and ripe levain.
Mix on low speed for 2 – 3 minutes until the ingredients come together with no dry bits remaining.
Increase mixer speed to medium & continue mixing for another 3 – 4 minutes until the dough begins to smooth.
Scrape dough off hook & allow dough to rest covered in the bowl for about 10 minutes.
Add salt & water #2. Mix on low speed for about 2 minutes until salt & water are incorporated.
Increase mixer speed to medium about 4 – 5 minutes or until the dough grabs around the hook and is smooth and elastic.

Bulk Fermentation – 12:15 p.m.

Transfer the dough to the bulk fermentation container, cover and allow to sit at warm temperature (23°C – 24°C) for about 3 hours. The dough does not require any stretches or folds.

Divide, Shape & Cold-Proof – 3:15 p.m. (retard overnight)

Scrape dough onto a lightly floured work surface and divide into four doughballs approximately 280g each.
Shape dough tightly into balls and place in lightly oiled proofing container.
Tightly cover and refrigerate overnight, or for up to 2 days.

Warm Proof – about 3 hours before you want to start cooking

Take the dough out of the refrigerator and allow it to finishing proofing at room temperature for about 3 hours before shaping and cooking.

Shape, Dress and Cook

Pre-heat your oven to desired temperature and prepare sauce and other toppings.
Flour a work surface and the tops of the dough balls.
Scoop one of the doughballs onto the floured work surface and gently stretch and shape into the desired shape and size using your hands. (280g doughballs make about a 10” pizza.)
Slide the shaped dough onto to a lightly floured peel, top as desired, slide topped dough into oven and cook until ready.