Scottie Rivera's Portland Approach Pizza Dough

Instructions

• 1

  Prepare 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.

• 2

  Combine 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.

• 3

  Add salt and mix until no loose salt remains in the bowl. Rest covered, for 5 minutes.

• 4

  Add 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.

• 5

  Place 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.

• 6

  Divide 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.