From Ooni · Collected to try
Bryan Ford’s sourdough dough
A starter-based dough with a levain build and a 24-hour cold proof.
- Makes
- 4 equal balls · about 250 g each
- Plan ahead
- About 33 hours with a mature starter
Ingredients
Levain
- 50 g mature sourdough starter
- 50 g 00 or bread flour
- 50 g whole-grain flour
- 100 g warm water
Final dough
- 200 g ripe levain (not the entire build)
- 425 g 00 or bread flour
- 75 g whole-grain flour
- 310 g warm water
- 10 g fine sea salt
- Oil for the bowl; flour for dusting
Let’s make it
Mix the levain ingredients. Cover for 3–4 hours, until doubled.
Dissolve salt in the final water; mix in 200 g levain, then the flours. Rest 10 minutes and knead 10–15 minutes, until smooth.
Cover in an oiled bowl for about 3 hours, until doubled. Divide into four balls.
Cover and refrigerate for 24 hours. Bring back to room temperature for about 2 hours before stretching, topping and baking.
Start with an active, mature starter. Ooni’s full guide covers starter preparation.
Recipe source: Bryan Ford / Ooni · Sourdough Pizza Dough.
A concise kitchen summary. Visit the original for the full guide and variations. Source checked 2026-09-13.