Bakery Joju's Pizza Dough

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%

BSM Reviews

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3361 reviews
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L
Yecora Rojo
Lucinda Rubio-Barrick

Excellent quality.

D
All-Purpose 'Standard' Blend
D.L.W.a.v.p.w.p.y.s.I.w.i.y.h.a.r.
short

The last two orders were incorrect. First order we ordered 3, 5lb All Purpose flower we got 2 1/2lb instead. We were charged the higher price. Second ordered we ordered 6, 5lb All Purpose flower and we got 6, 2 1/2lb instead.We were charged the higher price again. We would love a response to this problem. [****] Doyce

These make the best hummus.

Canned chickpeas just don’t measure up. These, plus Soom Tahini, plus a proprietary blend of citrus juice 🍋, olive oil, diced chilis 🌶 and spices, make the best hummus ever. And don’t even get me started on couscous salad. Happy and satisfied customer. Will absolutely order again.

J
Yecora Rojo
Jeremy Shapiro
Farine

I’m enjoying using your flours again especially to make breads of Italian and French parameters and types of European flours, learning curves!

R
Quanah
R.T.
Outstanding! Nutty flavor!

Wow! I have every wheat grain Barton offers and several not offered but this is my favorite! This has a beautiful nutty taste unique to it. I wish berries were available!!! Outstanding and well worth your trying it.