Pizza Sophia

Note: You will need a Modified Grill for proper baking of this dough.

  Bakers' % in grams in ounces Recommended
Flour 100% 631 g 22.3 oz Caputo 00 Pizzeria
Water 61% 385 g 13.6 oz Water
Yeast or Starter 1.0000% 6.315 g 0.223 oz Natural Leaven
Salt 2.70% 17.05 g 0.60 oz Sea Salt
Oil/Lards/Shortening 0.00% 0.0 g 0.0 oz -No Oils Needed
Sugar 0.00% 0.000 g 0.0 oz -No Sugar Needed
Other 0.00% 0.00 g 0.0 oz -No Others Needed
Totals   1040 g 36.68 oz  


* The above ingredients will yeild 4 doughballs of 260 grams each.

Want to customize this recipe for more or less dough? Use the calculator below. You may want to add a few grams to compensate for residue left in the mixing bowl.

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See ounces to grams conversion here.


Instructions from the forum thread:

Note: Target weight is 10 ounces for a 13" skin.

Preparation Steps
1 - Add salt & water in kneader bowl. Stir until salt completely dissolved
2 - Add starter then add approximately half the sifted flour
3 - Turn on kneader incorporating the dry ingredients completely
4 – Then add remaining flour by evenly sprinkling flour very slowly
5 - Mix until dough no longer sticks to the side of the bowl
6 - Rest 15 minutes. Then turn kneader on for one full turn to achieve proper texture. This is 1st dough point
7 - Remove dough from bowl. Target dough temperature is 75 - 77F
8 - Punch & fold on bench until very springy. The famed double dough point
9 - Shape into bulk ball & place in covered bowl. Maintain a 64 – 68F temp for the 1st room temperature rise of 12 - 18 hours
10 - Divide into 10oz weights, shape into balls and cover. Maintain a 64 – 68F temp for 2nd rise of 4-6 hours

For more information on this dough, photos and insight, CLICK HERE to view the forum thread.