Rustic Country Pizza Dough

Rustic Country Pizza Dough

About This Recipe

Yield:makes 4 eleven-ounce rounds of dough
This recipe appears in: How to Make a Quick Pizza with Slow-Rise Flavor


  • 8 ounces old dough or sourdough starter
  • 10 1/2 ounces unbleached all-purpose flour
  • 11 ounces unbleached bread flour or high-gluten flour
  • 1 ounce spelt flour
  • 3 1/4 teaspoons kosher salt
  • 1 teaspoon instant yeast
  • 1 3/4 cups cool water
  • 1/8 cup extra virgin olive oil


  1. 1

    Combine all ingredients in a large metal bowl. Work with the paddle attachment of a stand mixer or by hand until flour absorbs all liquid, forms a coarse ball, and begins to strengthen, about 3 minutes. Let rest 5 minutes. Continue to work until soft, supple, and only slightly sticky, about 3 minutes. The dough should pass the windowpane test. You may have to incorporate more flour or water to achieve this texture, depending on the hydration of the old dough.

  2. 2

    Form dough into a ball by repeatedly folding in corners until surface tension develops. Oil a large bowl and roll ball of dough all over to coat with oil. Cover bowl with plastic wrap. Let rise at room temperature for 1 1/2 hours. Punch down dough, re-form into a ball, and refrigerate for at least 2 hours, or until ready to use.


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