Pizza at Home - Momofuku Peachy Keen
close up of pizza

Pizza at Home

Sean Gray
  • 950 g (7¾ cups) bread flour
  • 50 g (⅓  cup) whole wheat flour
  • 650 g (2¾ cups) water 
  • 30 g (2 tablespoons) olive oil
  • 20 g (2½ tablespoons) white sugar
  • 3 g (½ teaspoon) dry yeast, soaked in a few tablespoons of water
  • 40 g (¼ cup) sourdough starter
  • 32g (1½ tablespoons) salt 

You’ll need two days to make this pizza, so plan ahead. On day 1, you’ll prep your dough and sauces. Then on day 2, you’ll bake your pizza.

DAY 1

Add all of these ingredients together in a large bowl, then mix with your hands to combine. When all the dry ingredients are at least touching a liquid ingredient, stop and let it rest for 15 minutes in the bowl. It will be a very shaggy dough. 

Scrape out the dough onto a flat surface and begin to shape into a large ball until the surface is smooth. Cover and let the ball rest for 3 to 4 hours at room temperature. 

Reshape the dough into a ball and divide it into 4 equal pieces. Shape each piece into a ball, letting it rest in between, then reshape and place each ball in its own container with a couple of tablespoons of olive oil on the bottom. Place in the refrigerator for 24 hours. 

DAY 2

Remove dough from the refrigerator 3 hours before you are ready to make your pizza. Pre-heat your oven one hour in advance to 500°F. Shape each piece into a pizza about ¼-inch thick and add your choice of toppings. Bake either on a baking stone or an upside down baking sheet for about 12 minutes until browned.