We stumbled across a really nice and cozy pizza place in Gwangju during a trip to Korea and they had the most amazing pizza. I leafed through a pizza book in the restaurant and took a pic of this recipe.

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Sourdough pizza dough is extremely versatile and a great all-rounder, but it is a labor of love. It takes a little longer to ferment and proof. The addition of the sourdough starter gives this dough amazing flavor and a signature airy texture. It’s a little more fragile than other pizza doughs so it needs to be handled with extra care.

Prep Time: 1h Proof Time: 24-72h Makes: 6 × 270g (9.6oz) dough balls for 12-inch pizzas

Ingredients

Main Dough

  • 660 g “00” flour (64%)
  • 340 g bread flour (33%)
  • 693 g cold water (67%), divided into two batches
  • 50 g sourdough starter (5%), active and bubbly
  • 31 g salt (3%)

Total (including starter):

  • 1025 g flour (100%)
  • 718 g water (70% hydration)

Instructions

  1. Divide the water into two batches: 590 g (first water) and 103 g (second water).
  2. Add the first water (590 g) and the starter to the mixer. Mix on slow speed for a couple of minutes to combine.
  3. Add both flours (“00” and bread flour) to the mixer. Mix on slow speed for 5 minutes until all the flour has combined and there are no dry bits left.
  4. Stop the mixer and rest the dough for 2 minutes (autolyse).
  5. Restart the mixer on slow speed and slowly pour in the second water (103 g) in small amounts, waiting for each amount to combine before adding the next. This will take about 5 minutes.
  6. With the remaining 10-20 g water, dissolve the salt. Add to the mixer and mix on medium speed for a further 2 minutes until all the salt has been combined.
  7. Stop the mixer and allow the dough to rest for 5 minutes before removing it from the mixer.
  8. Form the dough into a large ball, place into a bowl, cover and leave at room temperature for 5-6 hours.
  9. Transfer the bowl to the fridge for 24-72 hours for cold fermentation.
  10. Remove the dough from the fridge. Divide and shape into 270 g (9.5 oz) balls.
  11. Transfer the dough balls to a dough tray and cover. Leave to sit at room temperature for 6-8 hours for the final proof, or until the dough has doubled in size and is full of air. Time will vary based on room temperature.

Notes

“00” flour: This is a finely-milled Italian flour ideal for pizza. If unavailable, you can use all bread flour, though the texture will be slightly different.

Hydration: This is a 70% hydration dough, which makes it quite wet and sticky. Handle with care and use flour for dusting when shaping.

Long fermentation: The 24-72 hour cold fermentation develops deep flavor and makes the dough more digestible. Longer fermentation times generally produce better flavor.

Starter: Your sourdough starter should be active and recently fed (within 4-8 hours) for best results.

Temperature: Room temperature significantly affects timing. Warmer rooms = faster fermentation. Adjust times accordingly.

Dough handling: This dough requires gentle handling to preserve the air bubbles developed during fermentation. Don’t overwork it.

Usage: Once the dough balls have completed their final proof, they’re ready to stretch and top for pizza. Use immediately or refrigerate for up to 24 hours.

Source: Pizza Volume 01 by Tom Gozney