Dmcavanagh's Sourdough Pizza Dough Recipe

Adam Kuban
  • Yield:makes dough for 2 extra-large, thin-crust pizzas
  • Active time:30 minutes
  • Total time:1 hour, plus 24 to 96 hours fermentation time in the refrigerator

Ingredients

  • 1/2 cup (125 grams) sourdough starter
  • 1 1/4 cup (285 grams) cool water (I use bottled spring water of tap water which has been filtered in a Brita pitcher)
  • 4 cups (480 grams) flour (bread or high gluten such as KA Sir Lancelot)
  • 1 1/2 teaspoons (12 grams) sea salt
  • 1/8 teaspoon instant yeast (optional but very helpful)

Directions

  1. 1.

    Bring all of ingredients together to form a rough dough, cover and let rest for 20 minutes.

  2. 2.

    Knead well. I use a KA mixer with dough hook and knead for 8-10 minutes. Be sure that the dough is being worked around the bowl, not stuck to hook. Dough should be soft and slightly sticky, but not wet.

  3. 3.

    Divide into 2 equal balls (app. 460 grams each)

  4. 4.

    Place in lightly oiled plastic containers, cover and leave at room temp for 30 minutes.

  5. 5.

    Refrigerate for at least 24 hours and up to 3 to 4 days. Take out about 2 hours before you plan to make pizza.

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