Homemade Sourdough Pizza Dough
A naturally fermented pizza dough recipe. This dough was designed for the Ooni Koda 16 or other backyard high temperature pizza ovens. It should work indoors on a Baking Steel or stone as well. I prefer a 48-hour cold fermentation, but the dough can be used at any point after the second ambient temperature fermentation (~4 hours in dough ball form). My dough process requires planning ahead, if you are planning on a Friday Pizza Night, mix your starter Wednesday night.
Servings: 4 Pizzas
Ingredients
Starter
- 50 g Sourdough Culture
- 50 g Bread Flour
- 25 g T85 Flour (or whole wheat)
- 25 g Rye Flour
- 100 g Water
Dough Mix
- 250 g Starter (from above)
- 300 g "00" Normal Flour If using Caputo, this is the blue bag. The red bag works great too, but less suited for the high heat of the Ooni.
- 300 g Bread Flour
- 70 g T85 Flour
- 20 g Rye Flour
- 380 g Water
- 20 g Salt
- 10 g Olive Oil
- 1 g Barley Malt (optional)
Instructions
Starter Mix (the night before)
- Add 100g water to a 1-quart deli container.
- Add 50g sourdough culture to the water and mix with your hand or spoon.
- Weigh and blend 50g bread flour, 25g T85 (or other whole wheat) flour, and 25g rye flour in a small bowl.
- Add flour to water and culture mixture, stir to all dry flour is absorbed.
- Cover. Let sit at room temperature 8-12 hours. The starter should double in size, a rubber band around the container can help you track the activity.
Dough Mix (the next morning)
- Add 350g room temperature water to a small bowl, add starter from the night before and mix till mostly homogeneous.
- In a large bowl mix 300g bread flour, 300g "00" flour, 70g T85 (or other whole wheat) flour, and 20g rye flour.
- Add water/starter mixture to the flour and stir just till flour is incorporated. Cover and let rest for 25 minutes at room temperature.
- Mix 20g salt, 30g water, and 1g barley malt (optional) in a small bowl (it will not fully dissolve)
- Begin kneading the dough, folding and working in the salt slurry small amounts at a time till fully incorporated. This should take 5-10 minutes. This is a good time to re-weigh your dough and divide the weight by 4 to get your exact dough ball size. Cover and let rest at room temperature for 25 minutes.
- Working in small amounts knead and fold 10g olive oil into the dough until fully incorporated and smooth. Cover and bulk ferment at room temperature for 2-3 hours.
- Lightly flour a work surface. With floured hands remove the dough from the bowl. Lightly dust with flour. Divide into 4 equal portions. Form the dough balls making sure the balls are fully closed.
- Lightly oil a dough tray, individual bowls, or plate. Place lightly floured dough ball inside, cover tightly, and let ferment at room temperature for 2-4 hours till nicely proofed (they should increase in size with small bubbles present).
- After the room temperature fermentation place inside the refrigerator and cold ferment for 24-72 hours. (Alternatively the dough may be used immediately after the initial room temperature fermentation)
Pizza Time
- Temper dough by removing from the refrigerator and allowing to come to room temperature before using. I like to allow at least an hour typically.
- Stretch, build, and bake! Check out the YouTube video for the how to!
Notes
Make sure to check out the full YouTube video for additional information and the real time stretch, build and bake. I hope you enjoy!
In the From Dough to Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter.