Sourdough New York Style Pizza
Ingredients (70% hydration) 500 g bread flour (high-gluten if possible, ~13–14% protein) 350 g water (70%) 100 g active sourdough starter (20%) 10 g salt (2%) 15 g olive oil (3%) 10 g sugar (2%) Method 1. Mix & Autolyse Mix flour + 325 g water until shaggy. Rest 30–45 minutes (autolyse). 2. Add Starter, Salt, Oil, Sugar Add starter first, then salt, sugar, and olive oil. Add remaining 25 g water gradually while mixing until incorporated. Dough will feel sticky. 3. Strength Building Do 4 stretch-and-fold sets over the first 2 hours (every 30 minutes). Dough should tighten up and hold shape better by the last fold. 4. Bulk Ferment Cover and let rise at room temp for ~3–4 hours, until ~50% bigger and slightly airy. 5. Cold Ferment Divide into 2 dough balls (about 480–490 g each). Lightly oil and place in covered containers. Refrigerate 24–72 hours (flavor deepens with time). 6. Warm & Proof Remove dough 1...