Scottie Rivera's Portland Approach Pizza Dough
Scottie Rivera

Scottie Rivera

Scottie Rivera's Portland Approach Pizza Dough

Scott Rivera hails from Brooklyn NY and currently owns and operates Scottie’s Pizza Parlor in Portland, Oregon, serving a hybrid of New York and Neapolitan-style pizza made with naturally leavened dough and local ingredients since 2015. He also loves to teach pizza classes and do consulting work for other pizzerias.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

1 day 6 hrs total time

10 mins active time


Makes 4 pizzas




  • mature starter icon
    50 g mature starter
  • water icon
    50 g water
  • whole wheat flour icon
    25 g whole wheat flour

    (or whole grain of your choice)

  • all-purpose flour icon
    25 g all-purpose flour

    plus extra for dusting


  • all-purpose flour icon
    600 g all-purpose flour
  • water icon
    402 g water


  • salt icon
    18 g salt
  • oil icon
    18 g oil

    plus extra for greasing


  • 1Prepare a starter by combining the mature starter with water, whole wheat flour (or whole grain of your choice) and white all-purpose flour. When the starter reaches its peak activity, begin mixing the dough.
  • 2Combine 3 oz of the starter, flour and water in a bowl and mix until there is little to no dry flour remaining. Cover and allow this mixture to rest for 15 to 20 minutes.
  • 3Add salt and mix until no loose salt remains in the bowl. Rest covered, for 5 minutes.
  • 4Add oil and mix until the oil is mostly incorporated. Rest 5 minutes. Mix another few minutes until the rest of the oil is incorporated and the dough is homogenous and smooth.
  • 5Place the dough in a lightly oiled bowl and allow it to rest in bulk, covered, at room temperature, folding the dough at 30-minute intervals, for 2 hours (4 times total). After the last fold, leave the dough at room temperature for another 2 hours.
  • 6Divide and shape the dough on a floured countertop, into 4 dough balls weighing 9½ oz each. Store the dough balls on a covered tray or in separate sealable containers and refrigerate for 24 to 48 hours. Remove the dough balls from the fridge 1 to 2 hours before baking.
    Tip: Cook the topped pizza in the Smart Oven® Pizzaiolo on manual mode. Deck temperature 750°F, Top temperature 750°F, Top control set to Even heat). Once the pizza is in, switch the Top control to Crust only and cook for 2 minutes, turn the pizza 180 degrees and cook for a further 2 to 3 minutes. Transfer the pizza to a wire rack and allow to cool for 2 to 5 minutes. In the meantime, switch the Top control back to Even heat and turn the Top temperature down to 500°F. After the pizza has cooled slightly, place it back in the oven and bake for another 30 to 45 seconds to ensure a crispy bottom.

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