80/20 Pizza Dough
Roughly 80% 00 flour, 20% whole wheat, a little wetter than the original.
Ingredients
- 800 g 00 flour
- 200 g Whole wheat flour
- 700 g Water, room temperature
- 150 g, active Sourdough starter
- 30 g kosher Kosher salt
- 50 g Extra-virgin olive oil
- 2 g (about ½ tsp) Instant yeast
- 1 tbsp Fogato herb-infused olive oil
Steps
- Whisk the 00 flour, whole wheat flour and salt together in a stand mixer bowl fitted with the dough hook.
- Whisk the starter into the water, then whisk in the oil and instant yeast.
- Pour the liquid into a well in the flour. Mix on low, then medium, until no dry flour is left. Cover and rest at room temperature.
- Mix on medium until a small piece stretches thin enough to see light through without tearing. It should look sticky but hold together, and be very elastic and jiggly.
- Move to a large bowl, cover tightly and let it rise somewhere warm until about 50% bigger.
- Turn out onto a floured counter and divide into 200 g pieces. Shape each into a tight ball, sealing the seam underneath, and handle it as little as possible. Set seam-side down on floured trays, dust with flour and cover tightly.
- Chill at least 24 hours and up to 48 before baking.
- To bake, let a ball sit out for an hour. Dimple it from the center outward, stopping 1 inch from the edge so the crust puffs, then stretch it over your knuckles to 10 inches. Bake 3 min in a pizza oven at 700°F, or 6–8 min on a preheated steel or stone at 500–550°F.
These are your tweaks to the recipe you shared. It used 66% water and 5 g fresh cake yeast; this uses 70% water and 2 g instant yeast, since instant is about a third the amount of fresh. Whole wheat plus extra water makes a stickier dough, so work with wet hands and a bench scraper. The balls freeze for up to 2 weeks; thaw overnight in the fridge.
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