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My attempt at a Ceres style pie. (In a home oven)
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My attempt at a Ceres style pie. (In a home oven)

Could have pressed it into a larger crust / "Cornichone" to match theirs but I think it's pretty darn close.

  • 270g water
  • 50g active sourdough starter or poolish (50g flour + 50g water + pinch yeast, rested overnight)
  • 362g 00 flour
  • 40g whole wheat flour
  • 40g bolted (sifted whole wheat) flour
  • 9.6g salt
  • 9.6g olive oil

by Dimorphous_Display

12 Comments

  1. Turbofunk

    Good grief, that looks phenomenal. Great work!

  2. Top_Mongoose1354

    Looks nice! Glad to hear I’m not the only one who got interested in reverse-engineering their recipe, looks like we ended up on quite similar proportions (although I went for a high-hydration recipe, because that’s my preference). From another comment I made:

    **Poolish**

    * 30g water
    * 30g high-protein flour (minimum 12-13% protein)
    * 0.1g fresh yeast

    Mix ingredients, cover, and let proof at room temperature overnight.

    **Gelatinized flour**

    * 30g high-protein flour (minimum 12-13% protein)
    * 125g water

    Mix flour and water in a saucepan over medium heat, stirring. Once it becomes gloopy, take off the heat and let cool.

    **Pizza dough**

    * 50g poolish (from above)
    * 50g sourdough starter, at peak
    * 425g high-protein flour (minimum 12-13% protein)
    * 50g artisanal flour or spring wheat flour
    * 50g wholemeal flour
    * Gelatinized flour (all from above)
    * 300g cold water
    * 0.8g fresh yeast
    * 15g salt
    * 15g EVOO

    Combine everything except the salt and EVOO in a stand mixer, and mix on medium speed to medium gluten development. Add salt, combine, and then add EVOO. Continue mixing to high gluten development. Transfer dough to a bowl, cover, and let proof at room temperature for 5-6 hours, doing 1 fold every hour. Portion into 260-270g balls (for 13″ pizzas), mist with water, cover, and proof refrigerated for 24-48 hours.

  4. ProfessorTremendous

    It actually looks less burnt and not as dry as Ceres. Know what? It actually looks BETTER than Ceres. Excellent work!!!

  6. AwkwardAd3058

    That looks awesome!! How did it taste?

  9. Gibbonswing

    wow, this is incredible.

    what diameter does this recipe make?

  12. curlyfacephil

    Solid result! I’ve been thinking about doing this for a long time. Can you please post more details about the process (even summarized is fine). Wondering if you cold fermented?