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%)

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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 1–2 hours before baking.

• Let sit at room temp until relaxed and slightly puffy.

7. Bake

• Preheat oven with steel/stone at 525°F / 275°C for at least 45 minutes.

• Stretch into 14-inch rounds (use plenty of flour/semolina on the peel).

• Add toppings (light sauce, moderate cheese).

• Bake 7–10 minutes until crust is golden with light blistering.