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The BEST sourdough pizza: whole wheat and bread flour

Over the years, I have had my husband try more than a dozen pizza doughs, and this one is our favorite. It is satisfying and delicious.
Temps de préparation 3 heures
Temps de cuisson 15 minutes
Pour 2 pizzas

Ingrédients

  • 460 g of bread flour
  • 40 g of whole wheat flour
  • 100 g of sourdough starter
  • 350 ml of mineral or filtered water
  • 8 g of salt

Instructions

  • Autolyse: In a glass bowl, mix the flours and water using a Danish whisk and/or your hands. Let rest for 30 minutes.
    460 g of bread flour, 40 g of whole wheat flour, 350 ml of mineral or filtered water
  • Add the starter and salt. Mix to incorporate. Then cover and let rest for 30 minutes.
    100 g of sourdough starter, 8 g of salt
  • Perform 4 sets of 'stretch and fold' over 2 hours, done every 30 minutes.
  • Cover, then let rest at room temperature until the dough doubles in volume.
  • Repeat a set of 'stretch and fold' after this fermentation.
  • Cover the bowl with plastic wrap and let rest in the refrigerator for 4 to 16 hours.
  • Preheat the oven to 450°F (230°C). Shape the dough into a circle using your hands.
  • Place the dough in a cast-iron pan, on a baking sheet, or another surface.
  • Add the sauce, cheese, and any other desired toppings for your pizza. Drizzle with olive oil.
  • Bake for 15-20 minutes. The dough should be golden and crispy.
For information purposes (approximation for a pizza dough): Calories: ~725 kcal, Total fat: ~2.6 g (Saturated fat: ~0.4 g, Polyunsaturated fat: ~1.0 g, Monounsaturated fat: ~0.6 g, Trans fat: 0 g), Protein: ~22 g, Total carbohydrates: ~146 g (Dietary fiber: ~6 g, Sugars: ~1.1 g), Cholesterol: 0 mg, Sodium: ~780 mg, Potassium: ~280 mg, Vitamin A: 0 IU, Vitamin C: 0 mg, Calcium: ~25 mg, Iron: ~2.6 mg.