Adapted from the Basic Country Bread recipe in Chad Robertson's book Tartine Bread, this mild sourdough makes an excellent pizza. Pre-mixing the liquids and flours and setting it aside without salt for about 40 minutes—a technique called "autolyse"—allows the flour to hydrate fully and the gluten to develop gently, improving the texture of the finished crust. Knead this dough only very slightly, instead relying on a long fermentation time and periodic folding to develop the dough's structure.
This recipe calls for a sourdough starter. Revive your starter with a feeding 8–12 hours prior to when you want to mix the dough. If you don't have your own starter, ask your local artisan bakery to share some with you, or order this packaged fresh starter from King Arthur Flour. If you're feeling patient, you can also try making your own. — Kat Craddock
- 100 grams sourdough starter (about ⅓ cup)
- 450 grams all-purpose flour (3⅓ cup), plus more for dusting
- 50 grams whole wheat flour (⅓ cup)
- 10 grams kosher salt (1 Tbsp.)
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