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Author Notes: Chad Robertson's Tartine Pizza/Pita dough recipe as published in NY Times Cooking. Makes 8 311g dough balls. Very good and easy to do. I find I get a nice blistery crust, good raise, and it holds up well to toppings. I use an Uuni 2s pizza oven which works a treat and will cook the pizza in a couple minutes, but I've included traditional oven times. Also of note, because the recipe makes 8 pizzas, I end up freezing the unused dough balls after they're risen/proofed enough. When I'm ready to use them I just put them in the refrigerator in the morning, and they're usually good to go by the evening.
Note, most baking recipes are by weight (i.e. 300g of flour instead of 1 cup). I think he wrote the recipe with these measurements for the magazine. I haven't done the weight conversions with each ingredient, but I did weigh the final dough mass and it weighed just shy of 2500g.
If you like it, I would recommend any of Chad's books. Photography is excellent and it's fun figuring out his process. —brett
Makes: 8 pizza dough balls
cup White Flour (Bread, 00, or all-purpose if neither of those are at hand)
cup Whole-Wheat Flour
ounces Water (70-ish degrees)
teaspoon Active Dry Yeast
- Make the starter by adding the yeast to the water. I like to stir it up a bit to let it dissolve, possibly unnecessary.
- Cover and let sit at room temperature overnight (10-12 hours). If you aren't ready to mix the dough in 12 hours, refrigerate the start for up to an additional 8 hours.
cups Water (70-ish degrees)
cups White Flour (again, bread, 00, or all-purpose if neither of those are availailable)
cup Whole Wheat Flour
tablespoons Whole Wheat Flour
- Add water to a large bowl and dissolve/disperse starter into the water.
- Add 7 cups of white flour and 1 cup plus 2 tablespoons of the whole wheat flour. Mix with spatula, hand, or mixer until there are no remaining flour pockets.
- Let the dough rest for 20-40 minutes covered.
- Add the 1 tablespoon plus 1 teaspoon of salt to the dough. If it isn't dissolving you can add a touch of water to help it along. Mix the salt thoroughly. I like to squeeze the dough between my fingers like play-dough and reform it multiple times to make sure the salt is evenly incorporated.
- Cover and let the dough raise for 2-3 hours at warm room temperature (75-ish degrees). Every 30 minutes or so give it about a dozen turns. To turn, wet your hand and reach along the side of the bowl, grip the bottom of the mass and pull the handful of dough up pressing it down onto the top. It's basically taking the bottom part, stretching it, and folding it over the top.
- Thus completes the bulk rise. Now portion the dough into 8 balls. I form the dough balls as I would normal Tartine bread. Put them on a floured surface, stretch out the corners, one at a time, and folding the ear you just stretched onto the center mass. Do this on the right side, left, bottom, and then top. When you do the top, roll the ball over itself and start shaping it with your hands. That all may be overkill because pizza dough doesn't really need the structural integrity of a loaf of bread, but it's just what I do.
- Now you have two choices, you can put each ball in a little olive oil lined bowl, cover, and proof for 2-4 hours and then use, or you can retard the rising by brushing with olive oil and wrapping them in plastic. Sit them in the refrigerator for up to 16 hours. They say slow proofing/rising helps develop more complex flavors. I don't really know, but it is more convenient for me to make a mass of it a day or two ahead of time and have it in the fridge ready to go when I need it rather than timing it all out.
- I use an Uuni 2s pizza oven which is rather good and only takes about 2 minutes, but for those without, the recipe Tartine suggests is to heat your oven to 475, stretch and bake for about 18 minutes.