I love my pizza dough recipe, though letting the doughlings rest in the fridge takes up a lot of space. To optimize the used space I tried to bulk ferment the dough and shape the doughlings a few hours before the pizza session.

Ingredients

Per batch:

• 1kg pizza flour
• 570g water (depending on flour used: 550g-650g)
• 30g salt
• 200g rye sourdough starter (or wheat sourdough)
• 40g olive oil

Note on hydration: how much water you should use highly depends on the used flour. Different types absorb different amounts of water. If you are not sure, start with 550g water. I went up to 700g with different flour types but went down to 590 with the current one. As you do dough in bulk, rather start with a lower percentage and experiment in smaller batches.

Note on sourdough: for pizza wheat sourdough is inferior in taste. However, in my oppinion rye sourdough is more potent and easier to handle. Same as with the hydration, rather use the simpler sourdough the first few batches. Get adjusted to the wheat sourdough starter in smaller batches and use it once you feel confortable with it.

Instructions

If you do multiple batches (more than 1kg flour) knead everything together but the olive oil. Let it knead for 3-4 minutes, then add the olive oil. Let it knead for another 2 minutes. Place the dough into a fermentation container. Repeat with the next batch and add it to the container.

Note: For two batches I use a 5l container. The dough will rise, so dont fill your container to the brim, leave 30-50% head room.

Let the dough rest outside for 45-90 minutes. The duration mainly depends on the room temperature. In summer I usually go with under one hour, in winter with one and a half. In this time the fermentation will start. depending on how long your bulk fermentation will go and how cold your fridge is the time you should let it rest outside may vary.

Afterward place the container in the fridge. Let it rest for at least 1 day (better two days).

Four hours before you want to make pizza, get the dough out and shape 250-300g doughlings. The stronger the skin gets the easier the handling afterward. Place them in a lightly floured container and cover them. There should be no airflow or the skin will dry!

Instruction on how to shape dough can be found here. Another method I use if the dough is more sticky and wet can be found here