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Audrey Sherman Kelly's Summertime Sourdough Pizza Dough
Audrey Sherman Kelly

Audrey Sherman Kelly

Audrey Sherman Kelly's Summertime Sourdough Pizza Dough

This is a simple pizza dough recipe made with a sourdough starter. Great dough should be made with only a few ingredients, ideally of good quality. The secret ingredient to any great dough is time. It takes time for the dough to develop and ferment, resulting in a flavorful, chewy and easily digestible crust.
time

20 hrs total time

activetimeIII

10 mins active time

easy

Easy

user

Makes 6

Ingredients

Measurements:

  • bread flour icon
    1 kg bread flour

    (such as King Arthur)

  • ice cold water icon
    660 g ice cold water

    divided

  • leaven icon
    150 g leaven

    (from sourdough starter)

  • sea salt icon
    30 g sea salt
  • extra-virgin olive oil icon
    30 g extra-virgin olive oil
  • bread flour icon
    Bread flour

    for dusting

Instructions

  • 1Mix flour and 620g of the water on low speed for 1 minute.
  • 2Add in leaven, mix on low for 1 minute and medium for 4 minutes, or until combined and a dough ball has formed. Cover and let rest in bowl for 20 minutes.
  • 3Dig a hole in the center of the dough and add in salt and the remaining water. Mix on low speed for 1 minute, then medium speed for 5 minutes. Add oil, mix on high speed for 3 minutes.
  • 4Transfer to a large bowl, cover and let dough bulk rise for 3 hours at room temperature.
  • 5Divide into 6 pieces (10½ oz each) on a floured countertop. Ball each piece and set on a floured baking tray. Cover with plastic wrap.
  • 6Rise at room temperature for 4 hours. Place tray in refrigerator and let cold ferment overnight.
    Tip: Cook the topped pizza in the Smart Oven® Pizzaiolo on manual mode. Deck temperature 750°F, Top temperature 650°F, Top control set to Even heat, for 4 minutes, turning the pizza and switching to Crust after 1 minute.
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