NYTIMES SOURDOUGH PIZZA DOUGH

By BobD

Ingredients

• 8 ounces sourdough starter (see recipe)
• 10 ounces 00 flour such as Divella or King Arthur Italian Style (about 2 cups)
• 6 ounces high-gluten flour such as King Arthur Sir Lancelot (about 1 cup plus 1 tablespoon)
• 1/2 ounce salt (about 4 teaspoons)
• Additional flour, for dusting.

Details

Adapted from nytimes.com

Preparation

Step 1

Using your fingers, break the starter dough into 1-inch pieces in a bowl and mix with 1 cup room temperature water until soupy and chunky.

In the bowl of a stand mixer, combine the flours and salt, then add the starter and water.

Mix with a wooden spoon until the dough begins to bind, then let rest for 5 minutes.

Using the dough hook, knead on the mixer’s second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and becomes a smooth ball. Lift dough hook, scraping off any excess dough. Settle a sheet of plastic wrap on the dough, and let rest for 3 to 4 hours.

Cut dough into 4 8-ounce pieces. (For smaller pizzas, divide into 5 6-ounce pieces.)

Turn each piece out on a floured surface, folding and kneading three or four times until it becomes a smooth ball.

Place each piece in a plastic bin large enough to allow it to double in size, let a sheet of plastic wrap settle on the dough, and cover with a lid.

Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

Yield:

Dough for 4 12-inch pizzas or 5 9-inch pizzas.