Place sourdough in large mixing bowl.
In a separate bowl, mix together flours, salt, and dry yeast
Add the mixed flours, salt, and dry yeast, along with the warm water, to the sourdough.
Mix with a wooden spoon, place on floured board, and knead (I knead for 10–15 minutes by hand).
At this point, there are alternate techniques:
I place the dough in a sealed container and let it rise in the refrigerator for 3 days; then I punch it down, divide it into how ever many individual pizzas I want, and let it rise at room temperature for 2 hours; at this point, I can either freeze the doughs for future use, or stretch them out on a parchment (or silicone baking sheet) and bake at 525 degrees F for about 11 minutes. Higher temperatures require less time, but may damage the silicone or parchment.
Alternatively, the dough can rise at room temperature all day to sour itself, with the last hours at 90 degrees F, where the dry yeast takes over.
At some point, add the additional flour and water (see last two ingredients) to the sourdough crock to replenish it for the next pizza.
I refrigerate the sourdough and feed it (making pizzas) on an 8-day cycle.
I feed my sourdough on an 8-day cycle, at which time I make 4 individual pizzas, eating them every other day (yes, it's pretty extreme, but I'm not eating much bread anymore). My mix uses 24% whole wheat flour, and is shown as the default values in the yellow fields above (press "reset" to get them back). Alternatively, one can make a white-flour pizza (no whole wheat) with the following values, serving 2 people: Number of pizzas (1); Individual pizza weight (320 g); Percent whole wheat (0%); Percent hydration (60%); Sourdough (200 g).
Typical hydration percentages depend on the types of flours used, and range from 55% to 80%.
Information on sourdough can be found on the King Arthur website. Basically, sourdough consists of half white flour and half water by weight, along with "naturally occurring lactobacilli and yeast," per Wikipedia.
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First posted 1 November 2018; last updated: 12 November 2018