Comments on: Wood-Fired Sourdough Pizza Dough Recipe

By: MIchael McGuire

MIchael McGuire — Mon, 05 Feb 2024 10:58:37 +0000

Good morning Maurizio,

Do you think DME like your oven pizza dough would be helpful? I’m using a Allen Scott design WTO and last night it was 900F and I tried to cool it down to 830F before doing pizzas. The proximity of the coals is what drives if I get edge crust burning or not.

By: Brenda

Brenda — Fri, 26 Jan 2024 00:19:54 +0000

I have a gas/wood fired pizza oven. Can this recipe be cooked using the gas option.

By: Brenda

Brenda — Thu, 25 Jan 2024 23:36:21 +0000

Hi Maurizio, can if use a pizza roller with this recipe instead of stretching is with my hands.

By: Drew

Drew — Thu, 25 Jan 2024 10:06:15 +0000

Hello! Another great recipe, really been enjoying making this lately! I wondered if you’d ever converted this to hand mixing (perhaps with stretch & folds, more time), as lately I’ve been making bigger and bigger batches for pizza parties, and I’m starting to exceed the capacity (and strength) of my mixer. Many thanks!

By: Maurizio Leo

Maurizio Leo — Wed, 16 Aug 2023 08:15:04 +0000

In reply to fraser. I usually put into fridge right away after balling. If you let sit out some before fridge, it'll need less time when you take it out before cooking.

By: fraser

fraser — Mon, 31 Jul 2023 06:47:30 +0000

hi, recipe looks great QQ – after balling, should it not be left for at least 1 hour to rise before CT, as you will be knocking the sir back out after the bulk ferment?

By: Maurizio Leo

Maurizio Leo — Thu, 20 Jul 2023 18:44:29 +0000

In reply to Lee Edwards. So awesome to hear you liked this, Lee! You'll like the two-day ferment, too, but shorter time is just so convenient, too. Enjoy!

By: Lee Edwards

Lee Edwards — Thu, 20 Jul 2023 16:24:46 +0000

Hi. I just want to say thank you for sharing this recipe. I made this today but left the dough out after shaping for 2hrs until puffy and cooked it at the low temp as you suggested. It was delicious. Nice crisp chewy crust. Will go for the 2 day retard next for the added flavour. Just didn’t have the time today. Thanks so much for sharing. This is definitely my go to pizza dough recipe now.

By: Maurizio Leo

Maurizio Leo — Tue, 04 Jul 2023 12:35:15 +0000

In reply to Marshall. Hey, Marshall! Coming soon, still working the details there

By: Marshall

Marshall — Fri, 30 Jun 2023 23:11:09 +0000

Hi Mauricio, just sharing that I’d (we’d) love to hear how you do bread in your wood fired oven. Thanks so much for such a helpful website.