Dough

New York Sourdough

Sourdough New York dough with home-milled hard white wheat, 63% hydration, 24–48 hours cold, baked on a steel with the broiler.

Adapted from Jandre Food Films’ Recreating Ceres (Patreon), a home-oven take on the Ceres slice from New York’s Lower East Side.

Mix

Mixer speeds: low = 15% (~90 RPM), medium-low = 20% (~105 RPM), medium = 25–30% (~120–135 RPM) of the mixer’s top speed. On other mixers, start from the slowest kneading speed and step up from there, and go by the signs in each step more than the clock.

  1. Dissolve the levain (low, ~1 minute). Add the [[water]] water and the [[group:Levain]] levain to the mixer bowl. Mix on low (15%). Stop when the water is milky and no lumps of levain are left.
  2. Add the flours (low, 2–3 minutes). Add the [[flour_00]] 00, [[lancelot]] Sir Lancelot, [[hww]] unsifted and [[hww_sifted]] sifted hard white wheat. Mix on low (15%). Stop when no dry flour is left. Scrape the bowl once if flour sticks to the sides.
  3. Rest (25–30 minutes). Cover the bowl and leave the mixer off. This gives the home-milled bran time to soak and soften.
  4. Salt (medium-low, ~2 minutes). Sprinkle in the [[salt]] salt and mix on medium-low (20%). Stop when you can’t feel any grains when you pinch the dough.
  5. Oil (medium, 1–2 minutes). Turn up to medium (25–30%) and drizzle in the [[oil]] olive oil a little at a time, waiting for each splash to disappear before the next. Stop when the oil is all in and the dough no longer looks greasy.
  6. Finish (medium-low, 3–5 minutes). Drop back to medium-low (20%). Stop when the dough is smooth, supple and only a little tacky, and pulls away from the sides of the bowl. Aim for 75–78°F. If it runs warmer, use cooler water next time; the mixer heats the dough more than hands do.

Ferment

  1. Bulk rise (4–6 hours). Move the dough to a lightly oiled, covered container at room temperature. Give it 1 or 2 stretch-and-folds in the first 2 hours. Stop when it’s puffy, bubbly underneath and about 30–40% bigger.
  2. Ball. Divide into [[count]] pieces of [[weight]], using as little bench flour as you can, and shape into tight, smooth balls.
  3. Cold ferment (24–48 hours). Put each ball in a lightly oiled, lidded container and refrigerate right away. 48 hours gives the most flavor.
  4. Warm up. Take the balls out 3–4 hours before baking.

For sauce, toppings and the bake, see the pizzas below.

Pizzas using this dough