Sourdough Pizza Formula/Recipe for home oven, 62% hydration

Robert A, Rev. 2
Please use a scale
Baker’s percentage:
100% Bread flour
59% Water
2.2% Fine sea salt
2.2% Olive oil
12% Sourdough starter at 100% hydration

Formula for two 12” medium crust pizzas, dough balls will be 350 grams each:
Bread flour 398 g
Water 237 g
Salt 8.8 g
Oil 8.8 g
Starter 48 g

Method:
Mix starter and water, add all but three tablespoons of the flour.
Mix to a shaggy mass.
Let rest, covered, (autolyze) for 20 to 60 minutes. This allows for better gluten development as the flour
does not have to compete with the salt for water.
After 20-60 minutes, mix the salt with the remaining 3T of flour, then add the salt-flour mixture to the
autolyzed dough. Mix for a minute, then add in the oil.
Machine mix or hand knead until the dough is soft and smooth, approx. 8 minutes by machine, 15 by
hand.
The dough may be slightly tacky, but should never be wet or sticky. If the dough is sticky, slowly add
flour until the stickiness is gone.
Proofing:
Proof in a covered container in the fridge for 1 to 3days. The longer proof will result in more flavor and a
delightfully extensible dough.
On bake day, determine at what time you wish to start baking. Then count back 6 hours.
Six hours before you wish to start baking, take the dough out of the fridge and allow to sit at room
temperature for 1 hour to soften up.
After 1 hour, cut the dough in half (use the scale) and make 2 equal weight dough balls, approximately
350 grams each. Be sure they have a nice, tight skin in order to trap the carbon dioxide gas bubbles.
Allow the dough balls to proof at room temperature for 5 hours (depending on room temperature. A
warm 75 degree room will require less time).
An hour before baking time, preheat oven as hot as it will go, preferably 550 degrees. Have a pizza stone
in place, or much better, a baking steel.
At baking time, dough balls should be puffy discs and at least 60 degrees inside. 65 to 70 degrees is
better still.
Hand stretch or roll the dough balls to a 12” circle.
Top the pizza crust, bake at 550 for 7 to 9 minutes if you have a baking steel. A pizza stone will take a
little longer.