Sublime

Flour labeled all-purpose, which has a medium protein content (usually between 10 and 12 percent), is worth trying for pizza, too. Be forewarned, though: the protein content is rarely labeled on the bag; you may have to do some sleuthing online to find out.

Why 550 grams of flour? This amount of flour produces what I find to be the perfect amount of dough, enough for four 10- to 13-inch round pizzas or one to four pan pizzas, depending on the style you are making. The recipes can be halved if the yield is too high for you, and the doughs can be used over the course of 3 days (and for as long as a

For every 500 grams of flour called for in any of my dough recipes, you can use about 200 to 250 grams of active Whole Grain Sourdough Starter at 100% Hydration (this page) instead of the yeast that’s called for. To account for the flour and water already in the starter, reduce the flour and water in the recipe by 100 to 125 grams each. For

folds, I recommend applying the first fold 10 minutes or so after the final mix is done. Each successive fold can occur anytime after the dough has completely relaxed from the previous fold.

The blue-bag flour is about 12.5 percent protein, and it’s the bag I’ve seen the most in Neapolitan pizzerias. The red bag is labeled “00” or “Chef’s Flour” and has about 13.5 percent protein, giving more elasticity to the dough. This flour works better for very long rising times, like in a biga or an overnight levain starter that gets mixed into