Sourdough Pizza Dough

Step 1

Give your starter a 1:1:1 feeding. Weigh out the water in a large mixing bowl, then add the flour to form an autolyse (soaking the flour). Mix briefly, just to ensure all the flour has been hydrated. Cover autolyse and set aside to wait for your starter to peak (on average this takes 3-4 hours).

Step 2

Spread starter on the surface of the dough and incorporate by kneading for 10 minutes by hand (Feng likes using the rubaud method). If using a mixer, mix on the lowest speed setting for 7 minutes, then allow to rest for 5 minutes before moving to the next step.

Step 3

Add salt and fold to incorporate for 3 minutes until the salt has dissolved.

Step 4

To easily monitor the fermentation, remove a small piece of dough to place in a small jar, marking its current volume using a rubber band. Cover dough and leave to rest for 1 hour.

Step 5

Shape the dough mass into a smooth ball by dragging across the counter surface to form tension on the surface of the dough. Allow the dough to continue bulk fermenting until your test dough sample has increased in volume by 10 - 15%. The time this takes will vary depending on your starter’s activity and your room temperature, but as a reference, it can take 5 hours at 26°C. Once done, divide dough into 270g/9.5 Oz dough balls, place into an airtight container and store in the fridge for 24-48 hours.

Step 6

Remove dough from the fridge 4 hours (6 hours in cold weather) to final proof at room temperature.

Step 7

Open out a dough ball into a circular base, taking care to retain air in the crust. Add your favourite toppings. Bake in Roccbox or Dome at 400°C/752°F at medium flame for 60-90 seconds until the colour you like. Enjoy!