Sourdough Pizza Dough for Tropical Climates

This sourdough pizza dough is designed specifically for hot and humid environments such as Thailand and other tropical countries, where dough fermentation can easily become too fast and difficult to control. The recipe uses a low percentage of sourdough starter, ice-cold water, and a structured fermentation schedule to slow down activity and keep the dough stable, even in warm kitchens. A blend of strong bread flour and whole wheat flour provides strength, extensibility, and flavor, while olive oil improves dough handling and helps prevent excessive drying during long cold fermentation. The 48-hour cold ferment develops complexity and aroma without overproofing, resulting in a dough that is airy, easy to stretch, and resistant to tearing. This recipe is for 2 pizzas maximum. Just multiply to make more using the Samsung Food multiplier

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Step 1

Step 1 Mix the Dry Ingredients: In a large mixing bowl or dough mixer, combine the flours and malt flour. Stir until well incorporated.

Step 2

Step 2 Prepare the Salt Water Solution: In a separate container, dissolve the salt completely into the ice-cold water. Add the sourdough starter to the salted water and mix well until fully dispersed.

Step 3

Step 3 Combine Water and Flour: Slowly pour about 70% of the water–starter mixture into the flour. Mix until the water is fully absorbed. Gradually add the remaining 30% while mixing. Continue mixing until the dough reaches the right consistency, slightly wet and sticky, but still able to hold its shape. Finally add the olive oil and mix until fully incorporated.

Step 4

Step 4 Bulk Fermentation: Cover the dough and let it bulk ferment at room temperature for 1–1.5 hours in a warm kitchen. Perform a stretch and fold every 30 minutes. Once the dough has risen by about 20%, move it to the fridge to start cold fermentation.

Step 5

Step 5 Cold Fermentation and Shaping: Keep the dough in the fridge for 48 hours to develop flavor. After the first 24 hours, remove the dough from the fridge, divide into 270 g balls, and shape each portion into a smooth ball by folding the edges toward the center and rolling it gently. Return the dough balls to the fridge for the remaining fermentation time.

Step 6

Step 6 Final Proof Before Baking: On baking day, remove the dough balls from the fridge 2–3 hours before baking (depending on room temperature). Let them rest at room temperature until relaxed, airy, and easy to stretch.