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Josh Raymer of Bakery Joju has been bringing exceptional wood-fired pizzas and breads to Fredericksburg since 2015. He sources most everything locally, curing his own pork belly, making sausages, drizzling local olive oil over Hill Country cheeses. The list of toppings goes on, but the soul of the pizza is its base. We're lucky enough to have him share his recipe for this award-winning dough.
Recipe by Josh Raymer of Bakery Joju
Yields 4 dough balls for 4 crusts
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Levain Build
| Ingredient | Weight | Percentage |
| Sourdough seed | 30 | 20% |
| Water | 120 | 80% |
| Hard wheat flour 65% | 150 | 100% |
Mix and allow 6-8 hours to ferment at room temperature. You will have excess.
| Ingredient | Weight | Percentage |
| Water | 425 | 75.74% |
| Mature levain | 64 | 11.5% |
| Hard wheat flour 65% | 560 | 100% |
| Fine sea salt | 12 | 2.13% |
Combine water, mature levain, and flour. Autolyse for 20 minutes. Add the salt and mix for moderate development, about 4 minutes by hand or 2 minutes in a mixer on low speed with the dough hook.
Transfer to a clean bowl and ferment at room temperature for 1 hour, giving a stretch & fold every 20 minutes (for 3 total). Divide into 4 balls of 250g each and use straight away, or transfer to the refrigerator and allow to bulk ferment for up to 12 hours before dividing and shaping.
Total Dough Formula
| Ingredient | Percentage |
| Flour | 100% |
| Water | 76% |
| Salt | 2% |
| Prefermented flour | 6% |
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