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New York Style Sourdough Pizza Dough

Makes 4 pizzas


600°F - 900°F

Preparation Time

20 minutes to 3 days (mostly inactive)


96g Fed mature starter
748g Bread flour
446g Warm water
2g Active dry yeast
18g Fine sea salt
8g Granulated sugar
30g Olive oil


Pour water into the bowl of a mixer (or a regular bowl if kneading by hand). Add sugar, then the yeast. Add mature starter and start mixing. Add oil, salt, and flour, and knead for 5-8 minutes on medium speed, or if kneading by hand, work dough for 10-12 minutes until sufficient gluten has developed and dough is nice and smooth.

Divide dough into 4 and shape each into a tight ball.

Place each ball in a greased bowl, cover, and refrigerate overnight, for up to 3 days.

When ready to make your pizzas, take dough out of the refrigerator and bring to room temperature.

When dough has reached about 75°F, it is ready to be stretched out for pizzas.

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