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Sourdough Pizza by Ken Forkish
Yields: 2 dough balls for two 11-inch pizzas
Step 1: The Levain Starter (do this the night before pizza day)
66 grams of water at 100 degrees fahrenheit
33 grams of sour dough starter
33 grams of double-zero flour
- Measure the 66 grams of 100 degree water into a plastic container that has a lid.
- Add the sour dough starter and mix by hand.
- Add the flour and mix by hand.
- Put the plastic lid on the container and leave out at room temperature.
- 10-12 hours later (the next morning) the levain starter should be bubbly and goopy and lively.
Step 2: The Dough (do this the morning of pizza day)
148 grams water at 90-95 degrees fahrenheit
9 grams of sea salt
All of the Levain starter from above
248 grams of double-zero flour
- Measure the 148 grams of water at 90-95 degrees fahrenheit into a dough tub (bowl).
- Add the 9 grams of seat salt and swirl around to dissolve
- Add in all of the levain starter and blend it by hand using a pincer motion (squeeze your fingers together)
- Add the flour. Mix by hand into a single mass of dough.
- Use the pincer method again, alternating it with folding the dough to develop it back into a unified mass. Do this for 30-60 seconds.
- Let the dough rest, covered with anything you want, for 20 minutes
- Knead the dough for 30 seconds to a minute
- Place the dough in an oiled tub (the olive oil), covered with anything you want, for 3 hours
- Shape the dough into 2 dough balls and place on a floured board. Sprinkle with flour on top and cover the dough balls with plastic wrap.
Let sit at room temperature for about 5 hours.