Gozney Sourdough Pizza Dough

Yield: 3–4 dough balls (~250g each)
Prep Time: 5 hours (active)
Total Time: 24 hours

A naturally-leavened pizza dough using sourdough starter for flavor and texture. Perfect for high-heat ovens like Roccbox or Ooni.

Ingredients

• 300g strong bread flour
• 200g 00 pizza flour
• 15g sea salt
• 310g water (82°F)
• 80g sourdough starter (recently fed)
• 10g olive oil (optional)

Instructions

1. In a bowl, mix bread flour, 00 flour, and sea salt.
2. In another bowl, combine warm water (82°F) and sourdough starter. Mix well by hand.
3. Gradually add flour mixture to the water/starter mix, combining by hand until incorporated.
4. Add olive oil and mix until smooth.
5. Shape into a dough ball, cover, and let rest for 30 minutes.
6. Knead until smooth. Clean the bowl, oil lightly, and return the dough to the bowl.
7. Bulk ferment at room temp for 4–12 hours (longer = slower rise, more flavor).
8. Divide dough into 3–4 balls (~250g each). Shape each into a tight ball.
9. Proof at room temp for 4–5 hours, then refrigerate 12–24 hours.
10. Before using, remove from fridge and let rest 1 hour to relax gluten.
11. Stretch dough and bake as usual in a high-heat oven (~850°F for 60–90 seconds).