Animated tutorial

Overnight Sourdough Pizza Dough

OVERNIGHT SOURDOUGH PIZZA DOUGH 4 × 280 g STARTER FEED · MORNING 40 gactive starter 80 gstrong white flour 80 gwater at about 27 °C DOUGH · EVENING 600 g00 or strong white flour 390 gwater at about 27 °C 120 glevain from the morning 15 gfine sea salt TO FINISH olive oil, for the container flour for dusting THE FLOUR unfortified: no added folic acid look for small-mill flour MAKES 4 × 280 g WHERE TO BUY: ANIMATED.RECIPES TO MIX digital scale thermometer clean jar, for the starter 4-litre tub or large bowl, for the dough TO DIVIDE AND STORE dough scraper lidded container, for the balls CLEAN JAR 40 g ACTIVE STARTER 80 gSTRONG WHITE FLOUR 80 gWATER ABOUT 27 °C 6–8 H AT ABOUT 24 °C FED 6–8 h 600 gFLOUR 390 gWATER ABOUT 27 °C REST 30 MIN 15 gFINE SEA SALT 0 g LEFTOVER LEVAIN? Stir it back into your starter jar. SQUEEZE + FOLD 24 °C FOLD 130 MIN AFTER MIXING FOLDS 2 AND 330 MIN APART ALL FOUR SIDESTURN THE TUB EACH TIME 10–12 h START 1½–1¾× 280 g 280 g 280 g 280 g FOLD IN · TURN OVER · DRAG TO TIGHTEN READY AFTER 6 HOURS KEEPS UP TO 3 DAYS DAY 1 DAY 2 MIDNIGHT 10:00FEED STARTER 18:00MIX 07:00DIVIDE + SHAPE 13:00+READY TO USE 4 PIZZAS · ONE OVERNIGHT RISE KEEPS UP TO 3 DAYS IN THE FRIDGE 01 07:00 DAY 1
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