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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

To load a printable PDF of this recipe, click here (opens in a new browser tab or window)

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

98%

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New Favorite Shirt

This is my new favorite shirt. They are very soft and comfortable, although they are a tad bit long for my taste. Not a big deal by any means - I've had it two weeks and already worn it 3 or 4 times.

Delicious.

I bought the Yecora Red to make some artisan sourdough & it came out so delicious. It has a wonderful nuttiness with great complex flavors. Just love it. Can’t wait to try some of the “00” sifts.

Just what I wanted!

After having blue cornbread on a trip to Colorado, I looked everywhere for the cornmeal to make it after returning home to Boston. Luckily I found it through Barton Springs Mill, and it arrived a few days after ordering. I've already used it several times for several different recipes. It's awesome, and exactly the flavor and quality I was looking for. Highly recommend!!

What a taste

I baked already two sourdough loafs with the flour and the taste and smell is amazing.

Helped with colic from breast milk!

I have three kids and breast fed all of them and I always had to watch my wheat intake otherwise my babies were gassy. I thought for whatever reason it was the gluten but then I learned that it’s actually how the wheat is made and what pesticides were used that upsets the babies and the mamas through the breast milk. So this third time around I have been searching for an organic wheat flour that wouldn’t upset my 6 month old’s tummy through the breast milk and I say success! I have baked muffins and cakes with this flour and have no complaints! If you want a fluffy result I’d recommend sifting as I would with any flour. Very happy and will buy again

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Bakery Joju's Pizza Dough

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