By Chad Robertson
- Total Time
- 18 minutes
- Rating
- 4(216)
- Notes
- Read community notes
Featured in: The 36-Hour Dinner Party
Learn: How to Make Pizza
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Ingredients
Yield:Makes 8 8-inch pizzas
- ¾ cup white all-purpose flour
- ¾ cup whole-wheat flour
- 7ounces water (70 degrees)
- ¼ teaspoons active dry yeast
- 3cups water (70 degrees)
- 7cups white all-purpose flour
- 1cup plus 2 tablespoons whole wheat all-purpose flour
- 1tablespoon plus 1 teaspoon salt
For the Starter
For the Dough
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
543 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 114 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 16 grams protein; 613 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Starter
Step
1
To make the starter, mix the ingredients in a medium bowl. Cover with plastic wrap. Let stand at cool room temperature overnight (10 to 12 hours). If you are not ready to mix your dough after 12 hours at room temperature, put the starter in the refrigerator for up to 8 hours.
Step
2
To mix the dough, add the water to a large bowl. Add the starter and stir to disperse. Add 7 cups of white flour and 1 cup plus 2 tablespoons whole-wheat flour. With a rubber spatula, mix thoroughly until no pockets of flour remain. Cover with plastic wrap. Let the dough rest for 20 to 40 minutes.
Step
3
After the rest, add the salt and mix to incorporate into the dough. You can add a spritz of water to help dissolve the salt. Re-cover and let the dough rise 2 to 2½ hours at moderately warm room temperature (75 degrees), giving it a dozen turns in the bowl every half hour to continue to develop.
Step
4
After this initial (bulk) rise, you are ready to portion your dough into individual pieces for pizza and, if you like, retard the rising for another day in the fridge to develop more flavor. Portion the dough into 8 pieces and place each into small, olive-oil-brushed containers. Cover with plastic wrap. If you’d like to use the dough on the same day, let it rise at the same moderate warm room temperature for another 2 to 4 hours, then use to make pizza. If retarding the rising, cover and place in the fridge for up to 16 hours.
For the Dough
Step
5
When you are ready to make pizza, preheat oven and pizza stone, if using, to 475 degrees. Remove dough from the oiled cups and place on a floured work surface, preferably the peel you will use to slide the pizza into the oven. Stretch the dough over your hands to your preferred thickness. Top as you like and peel into the hot oven to bake, about 18 minutes.
Tip
- To make pita-style flatbreads, roll dough thin with a floured rolling pin and cook for a few minutes on one side until the dough puffs completely, forming a dough pillow filled with air. After it’s puffed on one side, flip and let the other side cook for a few minutes until it’s done.
Ratings
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out of 5
216
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Cooking Notes
Pizza Tyler
This recipe makes 8 8in pies. Equivalent to 3.5 12in pies or 5 10in pies, using simple circle area calculations.
Jean
I wonder if you could make this with sourdough starter?
Stephan
It's a little disappointing that NYT cooking presents this recipe in volume measurements. In my opinion, bread recipes should always be done by weight. The "full" Tartine sourdough recipe uses 200g of active starter, 1000g flour (900g white / 100g wheat), 750g water (700g for initial mixing, 50g more with the salt), 20g salt. The Tartine book suggests using 400g of the dough for one pizza. So I cut the whole thing in half usually for two pizzas. I'm still a beginner on the pizza side though.
Will
The “kneading” is this step during bulk fermentation:“giving it a dozen turns in the bowl every half hour to continue to develop”It’s a series of folds that happens in the bowl. Easier, cleaner and quicker.
Drewcifer
Because this should have been converted in this way to begin with.....Poolish:85.75 grams whole wheat flour90 grams all purpose flour200 grams water1/4 tap active dry yeastDough:681 grams water840 grams all purpose flour127 grams whole wheat flour1 Tbsp + 1 tsp salt
TonyV
Your conversion indicates about 77% hydration, seems high for a pizza dough.The original recipe was around 70%, more typical for pizza dough.Of course a little extra hydration is needed when you add wheat flour, but admittedly I haven't worked it out from the original.
dustindSF
This recipe will not work with a stand mixer and dough hook, be warned. At work we use our mixer to knead our dough. I turned the dough during the bulk fermentation phase, and it was fine, if maybe a little sticky. I thought putting it in my mixer to knead it would tighten up the dough by forming gluten better. It turned soupy and loose. Don’t repeat my mistake.
Rachael
Tartine’s country bread recipe makes the best pizza crust IMO! One loaf is the equivalent to 4 8- or 10-inch pies.
Brad
Could I use sourdough starter instead of the starter described in the recipe?
TonyV
Yes you could. Any preferment would work including poolish, biga or sponge.
Shari Wing
Is there any way to make less? What are the measurements? If I make this full amount could I freeze the rest if I don’t use it. I think 8 pizzas for a family of 3 is apt! Help
Stephan
It's a little disappointing that NYT cooking presents this recipe in volume measurements. In my opinion, bread recipes should always be done by weight. The "full" Tartine sourdough recipe uses 200g of active starter, 1000g flour (900g white / 100g wheat), 750g water (700g for initial mixing, 50g more with the salt), 20g salt. The Tartine book suggests using 400g of the dough for one pizza. So I cut the whole thing in half usually for two pizzas. I'm still a beginner on the pizza side though.
Amirissa
This recipe is great! I will say the consistency of the dough doesn't allow for the folds outlined in step 3. I've made it twice and the second time, after adding the salt, I kneaded the dough for 10 minutes by hand to develop the gluten and then proceeded to do the bulk rise, folding the dough over itself 4 times each 30 minutes. The finished product is a lovely thick crust with irregular air holes. Very delicious.
Jean
I wonder if you could make this with sourdough starter?
Dal
A fantastic dough recipe! The best home-made pizza I've had. For anyone intimidated by the number of steps--it's not as hard as it looks. We've been making this a lot lately, with some successful corner cutting (skipping the turning in the bowl, adding the salt with the bulk of the flour). We've also found it will keep several days in the fridge, so we can have fresh pizza for a few days in a row. Any dough that's left after a three days we use to make flatbreads and freeze.
Melissa
This recipe relies on time and gentle folding to develop the gluten that would normally be achieved through kneading. It allows for those uneven air pockets that are desirable in good bread/pizza dough. Better flavor development as well.
s
Is it strange that the recipe doesn’t call for any kneading whatsoever? I thought pizza dough is definitely supposed to be kneaded.
Will
The “kneading” is this step during bulk fermentation:“giving it a dozen turns in the bowl every half hour to continue to develop”It’s a series of folds that happens in the bowl. Easier, cleaner and quicker.
Pizza Tyler
This recipe makes 8 8in pies. Equivalent to 3.5 12in pies or 5 10in pies, using simple circle area calculations.
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