Adaptation of Enrico’s San Francisco Sour Dough Pizza

Ingredients

  • For the sour dough starter:
  • 10 grams fresh yeast
  • 6 cups water at 70 degrees
  • 1 cup olive oil
  • 6 pounds, 13 ounces durum wheat or fine semolina flour
  • 1 pound, 8 ounces all purpose flour
  • 4 ½ ounces salt

Instructions Mix all of the above together in a large bowl and let rise at room temperature for 24 hours. The sponge should have large bubbles and have risen forming strings

Add the remaining ingredients:

  • 20 grams fresh yeast
  • 3 ¾ cups water
  • 8 pounds, 4 ounces all purpose flour

Method:
Mix all of the remaining ingredients well with the starter and let rise in the refrigerator for 24 hours longer. Punch down the dough and form into the desired dough ball size. Let the dough ball sit out at room temperature for 15-20 minutes before stretching. For the best results, bake in a wood fired pizza oven.

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