- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Yield: 3 pizzas
100 grams active starter
360 grams water
450 grams bread flour
50 grams whole wheat flour
10 grams fine sea salt
pizza sauce
your favorite toppings
In a large mixing bowl, combine active starter and water.
Add flours and salt. Mix four to five minutes using your hands or a dough whisk until no dry bits of flour remain.
Cover the bowl with plastic wrap and let sit at room temperature for 45 minutes.
Perform the first “stretch and fold.” A stretch and fold is done by gently lifting one side of the dough up and folding it down over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl all the way around, in a full circle.
Cover the bowl and let dough rest 30 minutes at room temperature. Perform a second stretch and fold.
Cover the bowl and let dough rest another 30 minutes at room temperature. Perform a third stretch and fold.
Cover again and let dough rest three to five hours, until almost double in size. It should appear puffy and jiggly, with bubbles on the surface.
When the dough has bubbles on the surface and is almost doubled in size, turn it out onto the counter and divide into three equal portions (about 300 grams each). Cover in oiled plastic wrap and let rest on the counter for one hour or in the fridge for up to three days.
Preheat oven to 550 degrees Fahrenheit (with a pizza stone for best results).
Gently stretch each portion of dough into a circle and transfer to floured parchment paper or pizza peels.
Top with sauce and desired toppings and bake 10–12 minutes or until cooked to your liking.
Photos by Mirele Schapira
How Would You
Rate this recipe?
Please log in to rate
very delicious and Yum