Servings: 4 10-12" crusts
Calories: 182kcal
Cost: $0.75/per crust
Equipment
- Mixing bowl large
- Individual 1/8 Sheet Pans for proofing
- 2.5-gallon plastic storage bags for proofing
- plastic wrap for freezing
- reusable stand-up silicone bag, 56 Oz for freezing
- pizza oven optional
Ingredients
Levain (Night Before):
- 10 g mature sourdough starter
- 70 g 00 flour
- 70 g water
Dough (Day Of):
- 500 g 00 flour
- 300 g bread flour
- 115 g Kamut flour or red wheat
- 530 g water 70% hydration
- 150 g levain from above
- 15 g fine sea salt
Instructions
Make Levain (Night Before)
- Mix 10 g starter, 70 g flour, and 70 g water in a small jar. Cover and let sit at room temp overnight (10–14 hours, ideally 68–75°F).10 g mature sourdough starter, 70 g water, 70 g 00 flour
Mix Dough (Day Of)
- Combine 00, bread, and Kamut flours in a large bowl. Add 530 g water and mix until shaggy. Rest 20–30 minutes (autolyse).500 g 00 flour, 300 g bread flour, 115 g Kamut flour, 530 g water
Add Levain & Salt
- Add all of the levain and 15 g salt. Mix by hand with pinching and folding until incorporated.15 g fine sea salt, 150 g levain
Bulk Fermentation (4–5 hours)
- Ferment dough at ~76°F, aiming for ~60–70% rise. Perform 2 sets of stretch-and-folds during the first 2 hours. Dough should feel airy but still strong.
1st Cold Proof
- Place the dough into a covered container with room for it to almost double in size if needed. Refrigerate overnight, 24 hours
Divide & Pre-Shape
- Divide into 4 pieces (~400 g each). Shape gently into rounds. Dust each piece in flour and place on a covered sheet pan. Place back in the refrigerator.
2nd Cold Proof
- Continue cold proofing for an additional 24 to 48 hours, or until you are ready to bake.
Bake
- Remove dough from fridge 2-4 hours before baking, depending on your indoor temperature. Stretch gently from the center outwards. Top as desired. Bake at 500°F or higher on a pizza steel/stone, or in an outdoor oven, until blistered and golden (7–13 minutes, depending on the heat).
Notes
Size of Pizzas: Makes 4 larger pizzas (~12–13 inches each, ~400 g dough balls). For classic Neapolitan size (10–11 inches), divide into 6 balls (~320 g each).
Indoor/Outdoor baking: For more authentic Neapolitan texture, bake at 700°F+ in an outdoor oven (for 2-7 minutes). To use an indoor oven, place a baking stone in your cold oven and preheat to 500°F (bake for 12-13 minutes).
Flour substitutions: Kamut adds a nutty, sweet flavor. Substitute red wheat, white wheat, or bread flour if unavailable.
Freezing dough for future use: After the initial 12-24 hours in the refrigerator, wrap each dough ball in plastic wrap and freeze for later use. To defrost, thaw overnight in the refrigerator, then bring to room temp before baking.
Cornmeal Dusting: After you stretch/shape the pizza crust, use cornmeal or semolina on a pizza wheel or pastry board so the dough will not stick before going in the oven.
Nutritional Information: Nutritional information is for 1/8 of a 400g crust (or one slice).
Nutrition
Serving: 50g | Calories: 182kcal | Carbohydrates: 36.5g | Protein: 4.9g | Fat: 1.5g | Saturated Fat: 0.23g | Polyunsaturated Fat: 0.28g | Monounsaturated Fat: 0.75g | Sodium: 372mg | Potassium: 53mg | Fiber: 1.3g | Sugar: 0.1g | Calcium: 7.5mg | Iron: 0.6mg
Tried this recipe?Let us know how it was!
