Pizza Dough With Sourdough Starter
Published May 18, 2010
- Total Time
- 20 minutes plus 1 or 2 days’ resting
- Rating
- Comments
- Read comments
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Ingredients
8 ounces sourdough starter (see recipe)
10 ounces 00 flour such as Divella or King Arthur Italian Style (about 2 cups)
6 ounces high-gluten flour such as King Arthur Sir Lancelot (about 1 cup plus 1 tablespoon)
½ ounce salt (about 4 teaspoons)
Additional flour, for dusting
Nutritional analysis per serving
104 grams carbs; 508 calories; 1 gram polyunsaturated fat; 2 grams fat; 4 grams fiber; 358 milligrams sodium; 16 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using your fingers, break the starter dough into 1-inch pieces in a bowl and mix with 1 cup room temperature water until soupy and chunky. In the bowl of a stand mixer, combine the flours and salt, then add the starter and water. Mix with a wooden spoon until the dough begins to bind, then let rest for 5 minutes. Using the dough hook, knead on the mixer’s second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and becomes a smooth ball. Lift dough hook, scraping off any excess dough. Settle a sheet of plastic wrap on the dough, and let rest for 3 to 4 hours.
- Step 2
Cut dough into 4 8-ounce pieces. (For smaller pizzas, divide into 5 6-ounce pieces.) Turn each piece out on a floured surface, folding and kneading three or four times until it becomes a smooth ball. Place each piece in a plastic bin large enough to allow it to double in size, let a sheet of plastic wrap settle on the dough, and cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.
Private Notes
Comments
Are the baker's percentage available for this recipe? I have a 100% hydration starter and would like to adapt this recipe.
I don’t need 4 pizzas. Rather than cutting the recipe, can I put the extra dough in the freezer for use later?
The amount of salt is really high, I made this once and couldn't eat the pizza with .5 oz salt. I'd recommend 1 tsp, which is more similar to other bread recipes. Decent results using that and all bread flour.
I found this recipe to be disastrous! I stuck to the amounts and method, didn’t take liberties. First of all the recipe hasn’t been properly converted from the original, given some of the comments in the thread. You can’t just say “sourdough starter” because there are vastly different flour/water ratios at play. With a very active 1:1:1 starter this dough was far too wet (and I’m usually pretty adept at high hydration doughs!). Also, 4 teaspoons of salt?!? Something’s wonky. The recipe says 1/2 oz salt (4tsp) but 4 tsp is .33 oz salt. That’s a translation/conversion error that results in a diminished rise. The result was a dough that seemed easy to handle but that ended up being stiff and cracker like once baked. No good. This is the second time this weekend a NYT recipe has let me down—what a bummer!
What the heck is starter dough “pieces”? Then it says to add the water to it? How do I make starter dough pieces if I haven’t started yet?
I’ve made this recipe to the note three times. I have a very active sourdough starter but for whatever reason, this dough doesn’t rise and while the flavor is good, the pizza itself is like a shingle. Anyone have any ideas?
I think it’s because there is a lot of salt. Salt counteracts the rise. I noticed same thing.