These recipes are written for a 24-36 hour proofing time. I list the starter percentage at 2%, but that may need to be adjusted based on the current room temperature. In the summer, when daytime temperatures in the house reach 90°F, I will lower the starter percentage to 1%. And, in the winter, when the temperature inside dips down to 65°F, I will raise the starter percentage to 4%. Also, these stater percentages are based on my starter. Your starter may have more or less leavening power than mine.
My Favorite Pizza Dough
This is the pizza dough recipe that I use most often. With 62% total hydration (58% water + 4% oil = 62%), it is easy to stretch while still maintaining firmness. The addition of the oil adds flavor, as well as tenderness to the dough.
Ingredient
Weight
%
Flour
1000 grams
100%
Water
580 grams
58%
Oil
40 grams
4%
Salt
20 grams
2%
Starter
20 grams
2%
Nathan Hugon. Published: .
Lean Pizza Dough
A lean dough is made with only water, flour, and salt, allowing you to truly appreciate the complexity of flavors possible from just a few ingredients. Made without oil, these doughs produce crunchy crusts and chewy centers. They taste amazing when they first come out of the oven, but if allowed to sit for more than 20 minutes, they can become very difficult to chew.
Ingredient
Weight
%
Flour
1000 grams
100%
Water
620 grams
62%
Salt
20 grams
2%
Starter
20 grams
2%
Nathan Hugon. Published: .
Bread to Last All Week
This is the recipe that I use when making bread intended to last for multiple days. It incorporates a higher percentage of oil which allows it to stay fresh longer. While it won't start molding until about day six, it tastes best when eaten within the first four days.
Ingredient
Weight
%
Flour
1000 grams
100%
Water
600 grams
60%
Oil
60 grams
6%
Salt
20 grams
2%
Starter
20 grams
2%
Nathan Hugon. Published: .
Lean Bread Dough
This is a higher hydration lean dough. This bread has a crunchy crust with big open crumb inside. This bread should be eaten the same day it is baked.
