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Ezekiel Sourdough Pizza Dough

Featuring: Pingle’s Farm Market Fresh Sourdough Starter + Tyrone Mills Bread Flour and Ezekiel Flour

100g Pingle’s Farm Market Fresh Sourdough Starter 

5g salt

218g water 

128g Tyrone Mills Bread Flour 

128g Tyrone Mills Ezekiel Flour 

Semolina flour, for rolling out dough

● Place starter, salt and water in a mixing bowl and stir to combine. Add flours and, using a wooden spoon, stir until a dough forms, then cover with a damp towel and let rest 30 minutes.

● With wet hands, gently bring the edges of the rested dough up and over itself into the center in quarter turns. Repeat process 7 more times, then cover with damp towel and let dough rest for 30 minutes.

● Repeat folding process again, then cover bowl with a damp towel and leave to rest overnight. 

● Divide rested dough into two equal portions, form into balls and coat in semolina, then place on a semolina-dusted sheet pan, cover with a damp towel, and set aside until doubled in size, about 1 hour.

● Meanwhile, place a cast iron skillet in the oven and preheat to the highest setting. 

● Generously flour work surface with semolina flour, then working with one ball of dough at a time, gently push out with fingertips into a 9-inch round. Carefully remove cast iron skillet from the oven, place dough round in skillet, top with desired sauce and toppings, and bake until dough is crisp, about 6 to 8 minutes. Repeat with remaining ball of dough. 

Makes 2 pizzas

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