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Sourdough Pizza Dough

Overnight levain pizza dough

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Makes 5 dough balls


Pizza flour- 900g

Water- 620g

Mature active levain- 180g

Salt- 20g


1. Autolyse the flour and water for 20-30 minutes

2. Mix in the salt and levain with a wet hand

3. Fold the dough 3-4 times over the next 2 hours then set aside for a further 10 hours (overnight)

4. Divide the dough into 5 medium tight balls and dust with flour

5. Chill for 5/6 hours



The dough will keep in the fridge for 2/3 days covered

Added by: Oliver Needham

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