From Starter to Finish: Sourdough Pizza Dough

ooni.com

Kristin Hettlinger Dixon

subheading: For the levain (an offshoot of your sourdough starter):

1.8 ounces (50 grams) mature sourdough starter

1.8 ounces (50 grams) “00” flour, or bread flour

1.8 ounces (50 grams) whole-grain flour

3.5 ounces (100 grams) warm water

subheading: For the final mix:

0.4 ounces (10 grams) fine sea salt

10.9 ounces (310 grams) warm water

7 ounces (200 grams) levain mix

15 ounces (425 grams) “00” flour, or bread flour

2.6 ounces (75 grams) whole-grain flour

Flour, for dusting

Extra-virgin olive oil, for lining the proving container

Directions at ooni.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer