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70% Hydration Sourdough Pizza Dough

Makes five (5) 12” Neapolitan-style pizzas


600°F - 700°F

cook time

1m 30s to 3m


640g Type 00 Flour
96g Mature starter
436g water
12g fine sea salt
4g Diastatic malt (optional)


Pour mature starter into 386g water in a stand mixer bowl and disperse starter in the water. Add flour, salt, and diastatic malt (if using), and with a hook attachment knead for 5 minutes on medium speed. Turn mixer on low and slowly drizzle the remaining 50g of water, making sure you don’t splatter it around. This process can take a little bit. Run mixer on low until water is fully absorbed, then turn mixer to medium for 5 minutes and knead dough.

Bulk ferment dough in a covered container for 2 ½ hours, with 4 fold and turns* every 30 minutes.

At the end of the bulk fermentation, shape dough into a tight ball, place into a covered container, and refrigerate overnight.

The next day, 6 hours before you are to fire up your first pizza, take the dough out of the refrigerator and divide into 5 equal balls, roughly 230g each. Shape into little balls, making sure no seams are visible. Place balls into covered containers for the final proof and set aside in a warm, draft-free place for 6 hours.

After dough has sufficiently risen, it is ready to be stretched out for pizzas.

If you want a pillowy crust, stretch dough out with your hands. If you prefer a crispy crust, use a rolling pin.

*To fold and turn the dough: Take one section of the dough farthest away from you in the bowl, gently pull up and over, towards you, much like folding the dough in half towards you. Then turn the bowl 180° and repeat. Now turn the bowl 90° and do the same fold. For the last fold, turn the bowl 180° and repeat.

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