Bakers Maths

Pizza

A sourdough pizza on strong wheat flour.

This recipe calls makes for four small / medium sized pizzas.

beginner
pizza

Ingredients

4 Pizza, 140 min

Total weight484g
Weight per Pizza121g
Hydration57%
40%120%
Scales all hydrating ingredients (water, milk, eggs…) together
Total weight484g
500g3000g
Scales all ingredients proportionally
Starter (100%)
IngredientAmount%
starter28g17%
flour56g33%
water84g50%
Dough · PizzaDTT 27°C · AT 27°C
IngredientAmount%
strong wheat210g100%
water120g57%
salt6g3%
starter140g67%
sugar3g1%
olive oil5g2%

Steps

Duration: ~170 minutes

"Duration" is with 5 minutes per step baked in,
to account for the time it takes to do the thing

  1. Mix ingredients

    MIX30 min

    Mix starter, water and olive oil until the starter is dissolved.

    Mix in the flour.

    Add the salt and sugar and mix thoroughly.

  2. Fold 1

    FOLD15 min

    First fold of the dough.

  3. Fold 2

    FOLD15 min

    Second fold of the dough.

  4. Fold 3

    FOLD15 min

    Third fold of the dough.

  5. Fold 4

    FOLD15 min

    Fourth fold of the dough.

  6. Divide and Rest

    SHAPE50 min

    Divide the dough in four and place in lightly oiled containers (with lid).

    Let the doughs rest in room temperature for 50 minutes.

    If you don't want to bake immediately you can put the dough in the fridge and take it out in the evening.

    You can also reduce the room temperature rest time (to 20-30 minutes) and put the dough in the fridge for use the next day.

Baking

Preheat the oven with a baking stone in the middle, set it to as hot as it gets, preferably at least 300°C but up to 450° is great!. Let the stone accumulate heat for at least 45 minutes after the oven has reached temperature.

Stretch the dough on a floured surface. Add toppings. Bake for ca 5 minutes.

Enjoy!

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Mix ingredients